Homemade Cherry Coffee Cake Food

CHERRY COFFEE CAKE

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.

CHERRY COFFEE CAKE

Steps:

• Combine 1 1/2 cups cake mix, flour, and yeast in a bowl.
• Add warm water, stirring until smooth.
• Stir in eggs.
• Spoon batter into a greased 13 x9 inch pan.
• Spoon pie filling evenly over batter; set aside.
• Cut butter into remaining cake mix with a fork until mixture is crumbly- Sprinkle or pie filling.
• Bake at 350 for 25-30 minutes.
• Cool in pan on wire rack.
• Combine powdered sugar, corn syrup and water for glaze and drizzle over cake.

CHERRY STREUSEL COFFEE CAKE

Steps:

• Combine flour and sugar in a large bowl.
• Cut in butter until mixture is crumbly.
• Set aside 1/2 cup of the mixture.
• Add baking powder and baking soda to the remaining flour mixture.
• Put approximately 1/2 cup of sour cream (I use Breakstone Fat Free) in a 'liquid' measuring cup.
• Add enough milk to make 3/4 cup.
• Blend together well and add to dry ingredients along with beaten egg and extract; stir just until moistened.
• Spread 2/3 of the batter over bottom and about 1 inch up the side of a greased 9-inch springform pan to form a shell.
• Spread pie filling in shell.
• Drop small spoonfuls of remaining batter over pie filling.
• Stir almonds into reserved crumb mixture.
• Sprinkle evenly over cake.
• Bake in 350°F oven for 50 to 55 minutes.

CHERRY AND HAZELNUT COFFEE CAKE

Steps:

• 1. Position a rack in the middle of the oven and preheat to 375 degrees F. Butter and flour an 8-inch cake pan. Line the bottom of the pan with a round of parchment.
• 2. Sift together the flour, baking powder, baking soda and salt into a mixing bowl. In another large bowl, beat the butter and granulated sugar with an electric hand-held mixer at medium-high speed until pale and fluffy, about 2 minutes. Add the egg and vanilla and beat well. At low speed, mix the flour mixture into the eggs in three batches, alternating with the buttermilk, beginning and ending with the flour, until just combined. Scoop the batter into the cake pan. Smooth out the top and scatter the cherries and hazelnuts evenly over the batter. Sprinkle with the turbinado sugar.
• 3. Bake the cake until golden brown and a tester inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan 10 minutes, and then turn out onto a rack, remove the parchment, invert and cool completely. Serve.

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.

CHERRY COFFEE CAKE

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.

CHERRY- RAISIN COFFEE CAKE

Steps:

• Heat oven to 375°F.
• Grease a square pan 8 X 8-inch.
• Beat flour sugar, baking powder, salt, milk, shortening, and egg, vigorously with a fork for 30 seconds.
• Pour into pan.
• Mix raisins, brown sugar and cinnamon; sprinkle over batter.
• Spoon jam over brown sugar mixture.
• Bake until a wooden pick inserted in center comes out clean, 25 to 30 minutes.
• Spread coffee cake with Powdered Sugar Glaze.
• Powdered Sugar Glaze: Mix 1 cup powdered sugar, 1/2 teaspoon vanilla and about 1 tablespoon water, 1 teaspoon at a time, until glaze is desired consistency.

CHERRY CRUMB COFFEE CAKE

Steps:

• In mixing bowl, cream together butter and sugar. Add eggs, one at a time. Mix well. Add remaining ingredients except pie filling. Beat well.
• Spread half of the batter in a greased 13 x 9" baking pan. Spread cherry pie filling over batter. Cover with remaining batter.
• For topping: combine all ingredients except.
• butter and nuts in a small mixing bowl. Cut in butter. Stir in nuts. Sprinkle topping over batter.
• Bake at 350º about 45 minutes until cake springs back when lightly pressed with finger.

CHERRY CHEESE COFFEE CAKE

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.