Moms Cherry Coffee Cake Food

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CHERRY COFFEE CAKE



Cherry Coffee Cake image

I love yeast breads. And I love coffee cake. I made this for easter brunch one year and it went over well. This is really good. I store it in the refrigerater.

Provided by Melaine

Categories     Breads

Time 1h

Yield 16 serving(s)

Number Of Ingredients 10

1 (18 1/4 ounce) box yellow cake mix, divided
1 cup all-purpose flour
1 tablespoon dry yeast
2/3 cup warm water
2 eggs
1 (21 ounce) can cherry pie filling
1/3 cup butter
1 cup powdered sugar
1 teaspoon light corn syrup
1 tablespoon water

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.

Nutrition Facts : Calories 286.7, Fat 8.3, SaturatedFat 3.2, Cholesterol 37.2, Sodium 256.2, Carbohydrate 49.8, Fiber 0.9, Sugar 21.6, Protein 3.5

MOM'S CHERRY CAKE



Mom's Cherry Cake image

This is a family favorite. Make sure you make it right before you want to eat it. It's best fresh out of the oven. We like to eat it topped with vanilla ice cream. It's great with a cup of coffee.

Provided by lababb

Categories     Dessert

Time 35m

Yield 8-12 serving(s)

Number Of Ingredients 8

2 (14 1/2 ounce) cans oregon brand pitted red tart cherries in water
1 3/4 cups sugar
4 tablespoons butter
2 cups flour
4 tablespoons butter
1 cup sugar
1 cup milk
2 teaspoons baking powder (heaping)

Steps:

  • Preheat oven to 350.
  • Combine first three ingredients in a saucepan and heat. Do Not boil.
  • Mix rest of ingredients well with electric mixer or stir well.
  • Pour batter into greased and floured 9x13 baking pan.
  • Pour heated cherry mixture over the batter. Do not mix.
  • Bake 350 for about 20 minutes or until lightly brown.
  • Serve warm with vanilla ice cream on top (optional).

Nutrition Facts : Calories 501.7, Fat 12.9, SaturatedFat 8, Cholesterol 34.8, Sodium 211.5, Carbohydrate 94.3, Fiber 0.8, Sugar 68.7, Protein 4.3

MOM'S CHERRY COFFEE CAKE



MOM'S CHERRY COFFEE CAKE image

Categories     Fruit     Dessert     Bake

Yield 12

Number Of Ingredients 7

3 egg
1 1/2 cups sugar
1 tsp vanilla
3/4 cup orange juice
3 cups flour
3/4 cup oil
3 tsp baking powder

Steps:

  • 1. Combine first 3 ingredients, beat together for 2 minutes 2. Add remaining ingredients to mixture 3. Place 1/2 the batter in a greased and floured large baking pan cover with fruit topping cover with remaining batter sprinkle with sugar & cinnamon mixture bake at 350 for 15 min then bake at 325 for 40 minutes

MOM'S DIVINE COFFEE CAKE



Mom's Divine Coffee Cake image

I got this recipe from mom, who got it out of an old cookbook, and decided to rename it "Mom's coffee cake" . In fact, she renamed everything "moms" if it was good! Anyways, it is a great basic coffee cake, and can be made with or without the nuts. Impress your work friends, church group, or house guests. It is yummy, and tastes better the next day.

Provided by Chef Sweet Sal

Categories     Breads

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 11

1/2 cup chopped nuts
1/4 cup sugar
1 tablespoon cinnamon
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup butter
1 cup sugar
2 large eggs, well beaten
1 tablespoon vanilla
1 cup sour cream

Steps:

  • COMBINE nuts with the 1/4 cup sugar and cinnamon; set aside.
  • BLEND together flour, baking powder & soda; set aside. Cream butter with the 1 cup sugar until light and fluffy. Add eggs and vanilla; beat well. Add dry ingredients and sour cream; beat until well blended (do not overbeat).
  • POUR half batter into greased and lightly floured 9 inch square pan;
  • Top with half of cinnamon-nut mixture. Cover with remaining batter; top with last of cinnamon-nut mixture.
  • Bake at 375° for 30 minutes or until golden brown.

Nutrition Facts : Calories 594.6, Fat 31.2, SaturatedFat 16.1, Cholesterol 128, Sodium 395.5, Carbohydrate 71.5, Fiber 2.5, Sugar 42.7, Protein 8.7

CHERRY COFFEE CAKE



Cherry Coffee Cake image

A great cake for buffet breakfasts, or parties anytime. My mom makes this cake every year for Christmas Breakfast!

Provided by MamaGreer

Categories     Breads

Time 1h25m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 12

1 cup butter
2 cups sugar
1 teaspoon almond extract
1 teaspoon vanilla extract
3 cups flour
1 tablespoon flour
2 eggs
2 teaspoons baking powder
1/2 teaspoon salt
1 (12 ounce) can evaporated milk
1 cup nuts, chopped (pecans or walnuts)
1 (6 ounce) bottle red maraschino cherries

Steps:

  • Drain cherries- then cut in half and spread on paper towels to dry further.
  • Cream butter and sugar - add eggs - mix well.
  • Add flavorings.
  • Sift or stir dry ingredients MINUS 1 tbsp flour (reserve that).
  • Add to butter sugar egg mixture alternately with evaporated milk, beating thoroughly after each addition.
  • Adding in 1/3 at a time works well- make sure to end with milk.
  • Dust reserved flour over cherries and nuts, it keeps them from all sinking to the bottom of the cake.
  • Gently fold cherries and nuts into batter.
  • Turn batter into well greased and floured 10 inch tube pan or Bundt pan.
  • Bake at 350' F for 65-70 minutes.
  • Invert onto wire rack to cool.
  • Dust with powdered sugar.
  • Yield: 12 servings.
  • Prep time: 20 minutes.
  • Enjoy!

Nutrition Facts : Calories 524.6, Fat 24.5, SaturatedFat 12.1, Cholesterol 84.1, Sodium 385.7, Carbohydrate 69.7, Fiber 2.3, Sugar 39.6, Protein 8.4

CHERRY CHEESE COFFEE CAKE



Cherry Cheese Coffee Cake image

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

1 (8 ounce) package cream cheese, softened
1/3 cup powdered sugar
1 egg, seperated
1/2 teaspoon vanilla or 1/2 teaspoon almond extract
2 (8 ounce) packages refrigerated crescent dinner rolls
1 cup canned cherry pie filling
1/2 cup powdered sugar
1 -2 teaspoon milk

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

MOM'S SHERRY CAKE



Mom's Sherry Cake image

Simple, but wonderful!! This was my favorite cake that Mom would make when I was little... for that matter, since I wasn't really that fond of cake, it's probably the only reason I ever ate any. Whenever I make this for gatherings, everybody asks for the recipe... and then begs me to make it for the next gathering, too. :)

Provided by Julesong

Categories     Dessert

Time 55m

Yield 1 cake, 6-9 serving(s)

Number Of Ingredients 11

1 (18 ounce) package yellow cake mix
4 eggs
3/4 cup oil
3/4 cup cream sherry
1 teaspoon nutmeg
1 (3 1/2 ounce) package vanilla instant pudding mix
1/2 cup sugar
1 tablespoon cinnamon
1 tablespoon cocoa
1/2-1 cup powdered sugar
milk

Steps:

  • (This recipe has three separate portions to combine together: the cake, the cinnamon mixture, and the frosting.) Combine cake ingredients and mix for 5 minutes in mixer on medium speed.
  • Combine cinnamon mixture.
  • Butter the sides and bottom of Bundt or angel food tin.
  • Sprinkle part of cinnamon mixture into pan covering sides and bottom.
  • Then pour cake batter into pan in three alternating layers with cinnamon mixture, ending with cinnamon mixture.
  • Bake at 350°F for 35 to 40 minutes, checking to make sure the sugar on the outside of the cake does not burn.
  • Let cool; place on serving plate.
  • Mix together powdered sugar and enough milk to make a "drizzly" consistency of frosting, then drizzle over the sides (both inside and outsides).
  • Let frosting set before serving.
  • Note: if your oven runs hot, you might want to try baking for 35 minutes to begin with, then remove cake from oven and taste-check a portion of the cake which doesn't show easily (such as the inner ring) to make sure the sugar coating isn't burning and the cake isn't drying out. Thank you, Michelle S., for the input that prompted me to edit the recipe for this! :).

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