CHERRY CRESCENT COFFEE CAKE
A can of pie filling and a few tubes of crescent rolls help me assemble this sweet treat. It's the perfect addition to hot cups of coffee and good conversation.
Provided by Taste of Home
Time 40m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, beat cream cheese and 1/4 cup confectioners' sugar until smooth. Beat in egg and vanilla just until combined; set aside., Unroll crescent dough and separate into triangles. Set four triangles aside. Place remaining triangles on a greased 14-in. pizza pan, forming a ring with wide ends facing outer edge of pan and pointed ends toward the center; leave a 3-in. hole in the center. Lightly press seams together. , Spread cream cheese mixture over dough to within 1/2 in. of edges. Top with pie filling to within 1/2 in. of cream cheese edges. Cut reserved triangles into thirds, starting at the wide end and ending at the point. Arrange over pie filling with points facing outer edge of pan, forming spokes. Press ends at center and outer edges to seal. , Bake at 375° for 15-20 minutes or until golden brown. Cool on a wire rack. Combine remaining confectioners' sugar and enough milk to achieve drizzling consistency; drizzle over coffee cake.
Nutrition Facts : Calories 234 calories, Fat 11g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 219mg sodium, Carbohydrate 29g carbohydrate (21g sugars, Fiber 0 fiber), Protein 4g protein.
VERY CHERRY CRESCENT RING
My mother used to prepare this pretty coffee cake on Christmas Eve for our family to enjoy the next morning after opening gifts. It's an easy way to add an elegant touch to a holiday breakfast or brunch. -Karen Sevensky, Hackettstown, New Jersey
Provided by Taste of Home
Time 45m
Yield 16 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. Reserve 3 tablespoons cherries for topping. For filling, beat cream cheese, sugar and extract until smooth. Stir in 3/4 cup pecans and remaining cherries., On a lightly floured surface, unroll crescent dough into one long rectangle; press perforations to seal. Fold dough lengthwise in half; roll into an 18x12-in. rectangle. Spread filling over top to within 1 in. of edges. Roll up tightly jelly-roll style, starting with a long side; pinch seam to seal., Transfer to a greased baking sheet, seam side down; shape into a ring, pinching ends to seal. Using kitchen scissors, start at outside edge and cut two-thirds of the way through the ring at 1-in. intervals. Separate sections slightly and twist to show filling., Bake until golden brown, 20-30 minutes. (Cover loosely with foil if it browns too quickly.) , Using two large spatulas, remove from pan to a wire rack. Mix confectioners' sugar, milk and extract; spoon over warm coffeecake. Top with reserved cherries and, if desired, additional pecans.
Nutrition Facts : Calories 273 calories, Fat 15g fat (5g saturated fat), Cholesterol 14mg cholesterol, Sodium 268mg sodium, Carbohydrate 33g carbohydrate (23g sugars, Fiber 0 fiber), Protein 3g protein.
CHERRY COFFEE CAKE
This is a light, moist cake that's delicious with any fruit, but cherries are my dad's favorite!
Provided by luvpbj
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 1h15m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and lightly flour a 10 inch tube pan. Place cherries in a bowl and toss gently with 2 tablespoons flour. Set aside.
- Stir together the flour, salt, baking powder, and cinnamon in a medium bowl. Beat together the oil, eggs, sugar, vanilla extract, and milk until smooth in a large mixing bowl. Stir in the flour mixture until smooth. Fold in the cherries. Pour batter into prepared pan.
- Bake in preheated oven until toothpick inserted into cake comes out clean, about 60 minutes. Cool in pan 10 minutes, then turn out onto a serving plate or wire rack.
Nutrition Facts : Calories 289.2 calories, Carbohydrate 38 g, Cholesterol 32.6 mg, Fat 13.7 g, Fiber 1.1 g, Protein 4.2 g, SaturatedFat 2.5 g, Sodium 295.6 mg, Sugar 20.4 g
CHERRY CHEESE COFFEE CAKE
Another Pampered Chef favorite of mine. Whenever I make this, I never have leftovers. I have had people insist it must be from a bakery. I say of course it is, MINE!! The extra effort into the presentation makes all the difference!
Provided by Carrie in Indiana
Categories Breads
Time 50m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, combine crean cheese, 1/3 cup powdered sugar, egg yolk, and vanilla; mix until smooth.
- Unrool crescent rolls and reserve four triangles for decoration.
- Separate remaining dough into 12 triangles and arrange on a 15" round baking sheet (Baking stone preferably) with points toward the center.
- Roll dough into a 14" circle to seal the seams.
- Cut the center out with a glass and discard.
- Spread cream cheese mixture over dough to within 1/2 inch of the edges; top with pie filling.
- Roll remaining dogh into a rectangle; 6" wide and 7" long.
- Cut lengthwise into 12 strips.
- Twist strips and place in a spoke-like fashion over filling.
- Press ends to seal at center and outer edges.
- Brush strips with lightly beaten egg white.
- Bake 25-30 minutes or until golden brown; cool slightly.
- For Glaze: Mix remaining powdered sugar and milk until smooth.
- Drizzle over coffee cake.
Nutrition Facts : Calories 238.8, Fat 9.3, SaturatedFat 4.4, Cholesterol 55.3, Sodium 243.8, Carbohydrate 33.4, Fiber 1.5, Sugar 10.4, Protein 5.3
CHERRY COFFEE CAKE
Steps:
- Gather the ingredients. Preheat the oven to 350 F.
- Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Alternatively, use a large bowl and a hand mixer. Beat on medium-high speed until light and fluffy.
- Beat the eggs in, one at a time, until each is incorporated.
- Mix in the vanilla extract, sour cream, and milk until just combined.
- Add the flour, baking powder, baking soda, and salt to the bowl, then beat on medium-low until completely combined. Be careful to not overmix-you can stop mixing once there are just a few streaks of dry ingredients. Switch to a silicone spatula, scraping down the bowl and folding until the ingredients are well combined.
- Spray a 9-x 13-inch baking dish with cooking spray. Make sure to generously grease the sides as well as the bottom.
- Pour the batter into the prepared baking dish, spreading into an even layer.
- Pour the cherry pie filling across the top of the cake to evenly cover the top.
- Gather the ingredients.
- In a medium bowl, combine the flour, brown sugar, butter, cinnamon, and vanilla extract. With a rubber spatula or your hands, fold the ingredients together until a crumbly mixture forms.
- Evenly distribute the streusel over the top of the cherry pie filling.
- Bake until the streusel is browned and the cherry juices are bubbling, and a toothpick inserted in the middle of the cake comes out with a few moist crumbs clinging to it, 50 minutes to 1 hour.
- Gather the ingredients.
- In a medium bowl, whisk together the confectioners' sugar, melted butter, milk, and vanilla extract until the icing is smooth.
- Let the cake cool slightly, about 10 minutes. Drizzle the icing all over the top of the cherry coffee cake. Slice and serve.
Nutrition Facts : Calories 723 kcal, Carbohydrate 112 g, Cholesterol 130 mg, Fiber 2 g, Protein 8 g, SaturatedFat 16 g, Sodium 503 mg, Sugar 52 g, Fat 27 g, UnsaturatedFat 0 g
CHERRY-STREUSEL COFFEE CAKE
This cake is a sweet addition to any breakfast or brunch menu. This recipe was first published in "Martha Stewart's Baking Handbook."
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes one 9-inch tube cake
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter a 9-inch tube pan; set aside. In a medium bowl, sift together flour, baking powder, baking soda, and salt; set aside.
- With an electric mixer on medium speed, beat butter, sugar, eggs, and vanilla until pale and fluffy, 2 to 3 minutes. Add the flour mixture in 3 batches, alternating with sour cream and beginning and ending with the flour. Beat until just combined, scraping down sides of bowl as needed.
- Spoon half the batter into prepared pan. Arrange cherries in a single layer on top (but not against the pan's edge, as cherries may stick or burn). Top with the remaining batter, and smooth with an offset spatula. Sprinkle with streusel.
- Bake until cake is golden brown and springs back when touched, 40 to 45 minutes. Let cake cool on a wire rack set over a piece of parchment paper for 10 to 15 minutes. Run a knife around edges of cakes to loosen, and unmold. Let cool on rack.
- Spoon glaze over top, letting it drip down sides. Let set for 5 minutes before serving. Cake can wrapped plastic and stored for up to 4 days.
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