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.
FRESH CHERRY CAKE
A white cake made with fresh cherries and cherry juice. My wife's favorite!
Provided by sonomo
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 1h5m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a deep 9x13-inch baking dish.
- Whisk flour, baking powder, and salt together in a bowl.
- Place 1 cup sugar and butter in a separate bowl; beat with an electric mixer until light and fluffy, 4 to 5 minutes. Stir in milk and vanilla extract. Add flour mixture to butter mixture; mix until batter is well blended and thick, 2 to 3 minutes.
- Spread batter in the prepared baking dish; arrange cherries on top. Drizzle cherry juice over the cherries. Sprinkle remaining 1/2 cup sugar over the surface.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes.
Nutrition Facts : Calories 302.4 calories, Carbohydrate 54.1 g, Cholesterol 22 mg, Fat 8.7 g, Fiber 1.7 g, Protein 3.5 g, SaturatedFat 5.3 g, Sodium 244.6 mg, Sugar 36.7 g
CHERRY SWIRLED CHEESECAKE
Make and share this Cherry Swirled Cheesecake recipe from Food.com.
Provided by Chris from Kansas
Categories Cheesecake
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 300 degrees.
- Spray bottom and sides of 8-inch springform pan with cooking spray; sprinkle crumbs on bottom of pan.
- In electric blender or food processor container, puree cherry pie fillng until smooth.
- Add orange rind; set aside.
- In a mixer bowl, beat cheese until fluffy.
- Gradually beat in low fat sweetened condensed milk until smooth.
- Add egg whites, egg, bottled lemon juice and vanilla; mix well.
- Stir in flour.
- Pour half of batter in prepared pan.
- Spoon 1/2 cup cherry puree evenly over batter.
- Top with remaining batter.
- Drop by spoonfuls 1/2 cup cherry puree over batter; with knife or spatula gently swirl.
- Reserve remaining puree.
- Bake 60 to 65 minutes or until center is set.
- Cool.
- Chill.
- Serve with remaining puree if desired.
- Refrigerate leftovers.
CHERRY SWIRL CAKE
Make and share this Cherry Swirl Cake recipe from Food.com.
Provided by Kathy Romayne
Categories Dessert
Time 30m
Yield 9-12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Mix cake mix according to package directions using the water, oil and egg whites. Pour into prepared 9 X 13 inch cake pan. Spread evenly.
- Drop cherry pie filling on top by spoonfuls and then swirl it through the cake with a knife. Do not mix too much. You want the swirled effect.
- Bake for 30 minutes or until cake tests done.
- Cool completely.
- Top with the Cool Whip topping and chill at least 2 hours before serving. Keep leftovers chilled.
- Variations: try other pie fillings.
Nutrition Facts : Calories 487.5, Fat 23.8, SaturatedFat 7.9, Cholesterol 34.8, Sodium 425.2, Carbohydrate 64.5, Fiber 0.9, Sugar 31.7, Protein 4.6
SWIRLED CHERRY CAKE
This is a sweet and delicious cake. The recipe was on the side of a cake mix box several years ago. I can't remember what it was called back then. Edited on July 6, 2004: From my own recent and personal experience, try to avoid using store/off brand canned pie filling. They tend to have more of the glaze rather than cherries. The cake won't have as many cherries in it as it would with Comstock or other name brand Pie Filling.
Provided by AuntWoofieWoof
Categories Dessert
Time 1h
Yield 1 cake, 15 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350.
- Grease and flour bottom and sides of a 9x13x2" cake pan.
- In a large bowl, mix cake mix, eggs, water and oil with a mixer until well blended.
- Pour batter into prepared cake pan.
- Smooth evenly in pan.
- Drop spoonfuls of the pie filling on top of the cake batter.
- With a knife, swirl the cherry pie filling into the cake batter.
- Be careful not to touch the bottom of the cake pan with the knife.
- This might remove some of flour/shortening coating, causing the cake to stick.
- Bake for 40-45 minutes or until cake is golden brown on top and a knife inserted in the center comes out clean.
- Allow to cool for 10 minutes.
- May be served warm or cooled.
- May be served with ice cream or whipped topping.
Nutrition Facts : Calories 244.5, Fat 8.4, SaturatedFat 1.4, Cholesterol 37.2, Sodium 253.3, Carbohydrate 39.4, Fiber 0.6, Sugar 19, Protein 3
CHERRY SWIRL COFFEE CAKE
There's nothing like a little piece of sweet coffee cake to go with your coffee or tea in the morning! And this is a great one if you like cherries and almond flavor together. If you're like me, you can even go with 2 tsp almond extract and skip the vanilla. You can also use other pie fillings to change the taste, although cherry is my favorite. This comes from one of my favorite and most used cookbooks, The Best of Mennonite Fellowship Meals.
Provided by Whisper
Categories Breads
Time 1h
Yield 24-30 serving(s)
Number Of Ingredients 11
Steps:
- Mix all cake ingredients except pie filling.
- Stir until just mixed.
- Generously grease jelly roll pan or two 9-inch cake pans.
- Spread 2/3 of batter into pan.
- Spread pie filling over batter.
- Drop remaining batter by tablespoonsful onto pie filling.
- Spread tablespoons of batter together as much as possible.
- (Not all of pie filling will be covered.).
- Bake at 350 degrees F for 30-40 minutes or until done.
- Combine glaze ingredients and drizzle over cake while still warm.
CHERRY CHEESECAKE SWIRL BROWNIES
These cherry cheesecake brownies are quick to assemble. Feel free and swap the brownie portion with a boxed mix or your favorite brownie recipe. Morello cherries can often be found at stores such as Trader Joe's. Black cocoa onyx powder can be obtained through Savory Spice Shop®-- it's completely optional but gives a luxurious dark chocolate color to the brownies.
Provided by thedailygourmet
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 45m
Yield 24
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking pan.
- For the filling: Beat cream cheese, sugar, flour, egg, and vanilla extract in a bowl with an electric mixer until creamy.
- For the brownies: Combine sugar, flour, cocoa powder, black onyx cocoa powder, salt, and baking powder in a large bowl. Beat together oil, eggs, corn syrup, and vanilla extract in a separate bowl. Pour into flour mixture and mix to combine. Spread 3/4 of the batter into the prepared baking pan.
- Mix 1/4 cup chopped morello cherries into the batter in the pan. Spread remaining cherries across the top of the brownie batter in one layer. Pour cream cheese filling over the cherries. Spread remaining brownie batter on top of the cream cheese filling. Draw a knife through the batter to create swirls.
- Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 25 to 27 minutes. A toothpick inserted in the center should come out clean. Let cool completely before slicing.
Nutrition Facts : Calories 256.1 calories, Carbohydrate 31.6 g, Cholesterol 49 mg, Fat 13.7 g, Fiber 0.8 g, Protein 3.3 g, SaturatedFat 3.7 g, Sodium 210.6 mg, Sugar 22.8 g
EASY CHERRY CAKE
In the 1950's, when cake mixes first came out, there was only chocolate, white or spice. To make something special, I came up with this.
Provided by NanaD
Categories Dessert
Time 55m
Yield 1 cake
Number Of Ingredients 5
Steps:
- Preheat oven to 350.
- Grease or Spray bottom of two 8 or 9 inch cake pans.
- *Drain juice from cherries and add water to make 1 1/4 cups.
- Chop cherries in half.
- Beat cake mix, cherry juice/water, oil, egg whites and cherries in large bowl on low speed 30 seconds; beat on medium speed 1 1/2 minutes
- Pour into pans.
- Bake 30- 35 minutes or until toothpick inserted in center comes out clean.
- Cool 10 minutes in pans.
- Run knife around sides of pans before removing.
- Cool completely before frosting.
- A White Mountain icing is very good.
CHERRY SWIRL CHEESECAKE
Swirls of cherries ensure this sublime cheesecake has a summer flavour, perfect for a sunset dinner party outside
Provided by Mary Cadogan
Categories Dessert, Dinner, Treat
Time 1h25m
Number Of Ingredients 12
Steps:
- Heat oven to 160C/fan 140C/gas 3. Butter a loose-based 20cm cake tin and line the base with baking parchment. Break up the biscuits, then pulse to fine crumbs in a food processor. Melt the butter with the syrup, then stir into the crumbs until they are evenly damp. Tip into the prepared tin and smooth with the back of a dessertspoon. Bake for 10 mins, then leave to cool. Reduce oven temperature to 150C/fan 130C/gas 2.
- Tip the stoned cherries into the rinsed-out food processor with 85g of the sugar. Blend until smooth, then tip into a small pan and bring to the boil. Simmer for 5-6 mins, stirring, until it forms a thick syrup. Cool.
- Rinse out the food processor again, then tip in the cheese, cornflour, eggs, remaining sugar, vanilla, orange and half the crème fraîche. Blend until smooth. Spoon half the mix into the tin, then spoon half the cherry purée evenly over the top. Spoon the remaining cheesecake mix over this. Stir the mix gently with a fine skewer to swirl the cherry purée through it. Bake for 45 mins, then turn the oven off and leave for 30 mins.
- Spread the remaining crème fraîche over the filling, then spoon the remaining cherry purée into the centre. Using a fine skewer draw the cherry purée through the crème fraîche to make a star pattern, wiping the skewer each time. Set the reserved cherries around the edge of the cheesecake, then dust with icing sugar. Chill until ready to serve.
Nutrition Facts : Calories 506 calories, Fat 31 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 41 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 0.3 milligram of sodium
CHERRY SWIRL COFFEE CAKE
A lovely simple cake for cherry lovers, perfect with that cup of coffee! The recipe has been edited as a result of Shar-on's review; she's absolutely right, the pan originally called for was too small. The correct size is 24-25 cm, as stated now.
Provided by stormylee
Categories Breads
Time 1h20m
Yield 1 cake, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 175 C.
- Grease and flour a 24-25 cm round cake tin.
- Start with the filling: stir all the filling ingredients togehter in a small bowl.
- For the cake batter: Cream butter and sugar.
- Add eggs one at a time, beating well after each addition.
- Add vanilla, stir to combine.
- In a separate bowl, combine flour and baking powder.
- Add the flour mixture into the butter& egg mixture, stir to combine.
- Pour half of the cake batter into the prepared pan.
- Sprinkle on the filling.
- Top with the rest of the batter.
- Bake in the preheated oven for 50-60 minutes, or until the cake tests done.
Nutrition Facts : Calories 457.1, Fat 32.2, SaturatedFat 18.1, Cholesterol 177, Sodium 367, Carbohydrate 35, Fiber 2.1, Sugar 10, Protein 7.8
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