CHERRY COFFEE CAKE
Next time you need a something to take to a meeting or social event, here's a quick and easy coffee cake... a real crowd pleaser!!! Using different pie fillings you can make this seasonal!!! Note: When adding certain pie fillings, I add an additional ingredient to filling, enhancing the flavor. Mixing filling and ingredient(s)...
Provided by C P
Categories Other Breakfast
Time 35m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350 degrees. Cover a Sheet Pan with Parchment Paper. Put cake mix, oil, eggs, and water into mixing bowl; stir until blended (about 2 minutes); scrape sides and spread batter evenly.
- 2. Spoon pie filling into batter; use a wooden spoon to fold into batter just enough to create marbled effect.
- 3. Optional: Cut the almond paste into small ¼ inch pieces. Chop almonds, sprinkle on top of the cake batter.
- 4. Bake at 350 degrees for 30 minutes until toothpick comes out clean.
- 5. Remove cake from oven and cool in pan for 10 minutes on Cooling Rack. Lift up the Parchment Paper to remove the Sheet Pan. Cool 10 more minutes on counter.
- 6. Glaze: Combine powdered sugar, milk and ½ tsp. vanilla in bowl and mix until smooth with whisk. Drizzle glaze on the cake.
- 7. Allow glaze to dry before cutting evenly into 16 slices.
CHERRY ALMOND COFFEE CAKE
Steps:
- Preheat your oven to 350 degrees Fahrenheit.
- In a large bowl combine the sour cream, sugar, eggs, lemon juice, vanilla, and melted butter with a wire whisk until well combined.
- Add the flour, baking powder, baking soda, and salt and mix with a rubber spatula just until combined.
- Prepare a 9-inch spring form pan, greasing it well.
- Spoon half the batter into the bottom of the pan (the batter will be very thick).
- Combine the brown sugar and cinnamon in a bowl and sprinkle half the mixture over the amount of batter in the bottom of the pan. Scatter half the cherries over top of the cinnamon sugar layer.
- Spoon the second half of the batter over the cinnamon sugar layer and cherries, and smooth out the top as much as possible.
- Sprinkle the remainder of the cinnamon sugar over the top of the batter and add the second half of the cherries to the top.
- Combine the streusel topping ingredients in a small bowl until the mixture reaches the texture of coarse crumbs.
- Sprinkle the streusel topping evenly over the top of the cherries.
- Bake at 350 degrees Fahrenheit for 55-65 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
- Halfway through baking, add the sliced almonds over the top of the streusel topping and allow them to toast for the second half of the baking time.
- Once the cake is done, allow to cool completely before releasing the spring form pan and slicing to serve.
Nutrition Facts : ServingSize 1 serving, Calories 337 kcal, Carbohydrate 52 g, Protein 5 g, Fat 13 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 55 mg, Sodium 126 mg, Fiber 2 g, Sugar 30 g
CHERRY COFFEE CAKE WITH ALMOND GLAZE
This recipe is from my mom who got it from a friend years and years ago. I'm not big on fruit and cake type desserts, but this stuff is delicious. And very pretty, too. (freezes well)
Provided by Swan Valley Tammi
Categories Breads
Time 1h
Yield 1 cookie sheet
Number Of Ingredients 12
Steps:
- For coffee cake: cream together the margarine and sugar. Add 1 egg at a time to creamed mixture; mix well.
- Add remaining cake ingredients except pie filling; mix well.
- Spread 2/3 batter in 10x15" cookie sheet with spatula. Pour pie filling over top and spread evenly over batter.
- Drop remaining batter over top; do not spread. Bake at 350F for 45 minutes.
- For almond glaze:.
- Sift icing sugar into mixing bowl; cream together with margarine.
- Gradually add milk, a tablespoon at a time until spreading consistency is reached. Add almond extract.
- Spread over warm cake. Sprinkle with sliced almonds.
Nutrition Facts : Calories 6511.4, Fat 239.8, SaturatedFat 44.4, Cholesterol 846, Sodium 3458.2, Carbohydrate 1032.2, Fiber 13.4, Sugar 587.9, Protein 68.3
CHERRY ALMOND MUFFINS OR COFFEE CAKE
I'm not sure where I originally got this recipe but I just recently tried it myself. Since the batter is more like a dough, I found it incredibly hard to layer in the muffin tins as described. Next time I'm going to use my springform pan and make a layered coffeecake instead and bake it for about 50 minutes.
Provided by Marg CaymanDesigns
Categories Quick Breads
Time 1h
Yield 7 jumbo muffins or 14 regular
Number Of Ingredients 19
Steps:
- In a bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until the mixture resembles coarse crumbs.
- Beat the egg, sour cream and extract until smooth; stir into dry ingredients just until moistened (batter will be thick).
- Combine flour and sugar in a small bowl; cut in butter until crumbly. Stir in almonds: set aside.
- In a mixing bowl, beat cream cheese, egg, sugar and vanilla until smooth.
- Fill greased jumbo muffin cups half full with batter.
- Divide cream cheese filling and preserves evenly between muffin cups; swirl gently. Cover with remaining batter. Sprinkle with topping.
- Bake at 350 F for 30-35 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks.
- Editor's Note: If using regular-size muffin cups, bake for 20-25 minutes.
AWARD WINNING CHERRY COFFEE CAKE
This recipe by Marlene K in California won 1st prize in the grandparents.com *Breakfast Favorites Recipe Contest* . According to Marlene, this coffee cake is a Christmas brunch tradition for her family & a 2nd version using blueberries is also made for the 1 family member who does not care for cherries. Frankly, I think it would also work well as a lunch or dinner party dessert. :-) *Enjoy* !
Provided by twissis
Categories Breakfast
Time 1h5m
Yield 16 Approx 3x4 in Servings, 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Butter an 11x15 inch jelly roll pan.
- In a lrg bowl, beat sugar, butter, shortening, baking powder, vanilla extract, almond extract & eggs on low until incorporated . then on high for 3 minutes. Stir in flour.
- Spread 2/3 of batter in pan. Spread pie filling evenly over batter. Drop the remaining batter evenly in dollops over pie filling.
- Bake till toothpick inserted in center comes out clean (about 45 minutes). Drizzle w/glaze while still warm.
Nutrition Facts : Calories 358.6, Fat 13.7, SaturatedFat 5.7, Cholesterol 68.4, Sodium 100.6, Carbohydrate 54.9, Fiber 0.9, Sugar 26.3, Protein 4.2
GLAZED CHERRY COFFEE CAKE
Steps:
- Preheat oven to 350°. In a large bowl, combine 1-1/2 cups cake mix, flour, yeast and water until smooth. Stir in eggs until blended. Transfer to a greased 13x9-in. baking dish. Gently spoon pie filling over top., In a small bowl, mix butter and remaining cake mix; sprinkle over filling., Bake 35-40 minutes or until lightly browned. Cool on a wire rack. In a small bowl, combine confectioners' sugar, corn syrup and enough water to achieve desired consistency. Drizzle over coffee cake.
Nutrition Facts :
CHERRY-ALMOND COFFEE CAKE
Every Christmas morning, I bake a coffee cake that's rich and creamy like a cheesecake. My family loves cherries on top, but make it yours with any kind of fruit preserves. -Sue Torn, Germantown, WI
Provided by Taste of Home
Time 1h5m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, mix flour and 3/4 cup sugar; cut in butter until crumbly. Reserve 1/2 cup crumb mixture for topping. Add baking powder, baking soda and salt to remaining crumb mixture. Stir in sour cream, 1 egg and the extract until blended., Spread onto bottom of a greased 9-in. springform pan. In a small bowl, beat cream cheese and remaining sugar until smooth. Add remaining egg; beat on low speed just until blended. Pour into pan; spoon preserves over top. Sprinkle with reserved crumb mixture and almonds., Bake until top is golden brown, 50-60 minutes. Cool on a wire rack 15 minutes. Loosen sides from pan with a knife; remove rim from pan. Serve warm or cold. Refrigerate leftovers.
Nutrition Facts : Calories 468 calories, Fat 24g fat (14g saturated fat), Cholesterol 96mg cholesterol, Sodium 298mg sodium, Carbohydrate 56g carbohydrate (34g sugars, Fiber 1g fiber), Protein 6g protein.
CHERRY ALMOND COFFEE CAKE
I've taken this several times to gatherings and it's always cleaned up. Everyone asks for the recipe and I'm almost embarassed to say it's made from a cake mix. The recipe and instructions are made for a 15.5" x 10.5" jelly roll pan. If a different sized pan is used, you may need to adjust the baking time.
Provided by DuChick
Categories Breads
Time 40m
Yield 15 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350*.
- Generously grease and flour (or spray) one 15.5" x 10.5" jelly roll pan.
- Mix sour cream, water and eggs in a large bowl.
- Stir in cake mix until moistened. You will notice the batter is rather lumpy and that's fine.
- Spread batter into pan.
- Drop pie filling by large spoonfuls onto batter.
- Bake at 350* for 25-30 minutes or until cake tests done with a toothpick.
- Sprinkle top of cake with sliced almonds and drizzle with glaze.
- To make glaze:.
- Mix powdered sugar, milk and vegetable oil. Stir in a few extra drops of milk if necessary. Stir until mixture is smooth and of a desired consistency. Drizzle over warm cake.
Nutrition Facts : Calories 294.5, Fat 8.6, SaturatedFat 2.8, Cholesterol 45.5, Sodium 265.8, Carbohydrate 51.1, Fiber 0.7, Sugar 31.3, Protein 3.7
CHERRY COFFEE CAKE
Coffee cakes are one of my favorite thing to bake and serve to friends and family. This one is extra special with cherries and almond extract flavoring.-Heidi Schwanz, Chili, Wisconsin
Provided by Taste of Home
Time 1h15m
Yield 20 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Sift together flour, sugar, baking powder and salt. Work in shortening. Add milk. Spread into a greased 13x9-in. baking pan., For filling, combine sugar, cornstarch and salt in a saucepan. Drain cherries, reserving juice. Set cherries aside and add juice to saucepan. Cook and stir over medium heat until thickened and bubbly; cook and stir 2 minutes more. Remove from heat; stir in extract. Stir in cherries; cool slightly. Spread on dough., For topping, combine sugar, flour and cinnamon in a small bowl. Cut in butter until crumbly; sprinkle over filling. Bake until bubbly and golden brown, 50-55 minutes.
Nutrition Facts : Calories 243 calories, Fat 9g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 237mg sodium, Carbohydrate 38g carbohydrate (24g sugars, Fiber 1g fiber), Protein 2g protein.
CHERRY SWIRL COFFEE CAKE
I started cooking at age 13 when my brother, sister and I moved from an orphanage into a house with 13 rooms and 10 people. My sister and I became the household cooks. To this day, I like to cook but hate washing the dishes! - Charlene Griffin, Minocqua, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 20 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the sugar, butter, shortening, extracts, baking powder and eggs. Beat on low speed until blended; beat on high for 3 minutes. Stir in flour. , Spread two-thirds of the batter into a greased 15-1/2-in. x 10-1/2-in. x 1-in. baking pan. Spread pie filling over batter; drop remaining batter by tablespoonful over filling. Bake at 350° for 40-45 minutes or until golden. Combine the confectioners' sugar and milk; drizzle over coffee cake. Serve warm.
Nutrition Facts : Calories 285 calories, Fat 11g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 75mg sodium, Carbohydrate 44g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.
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CHERRY ALMOND COFFEE CAKE - SEASONS AND SUPPERS
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- Prepare 8-inch springform pan by spraying the sides with baking spray and lining the bottom with a round of parchment paper. Place onto a baking sheet and set aside.
- In a large bowl, whisk together the flour, ground almonds and sugar. Using a pastry cutter or two knives, cut in butter until crumbly. Remove 3/4 cup of the crumb mixture to a small bowl and place the bowl in the freezer while you make the rest of the cake.
- Add the baking powder, baking soda and salt to the remaining crumb mixture. In a small bowl, stir together the egg, sour cream and vanilla and add to the dry mix, stirring until blended. Spoon mixture into the prepared springform pan and using the back of a spoon press to the edges and even the top somewhat (mixture will be thick and dry/crumbly).
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