YEASTED CHEESE-AND-SOUR-CHERRY COFFEE CAKE
In a nod to the cheese Danish, this coiled loaf contains swirls of cream cheese and cherries.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 4h40m
Number Of Ingredients 17
Steps:
- Make the cake: Sprinkle yeast and a pinch of granulated sugar over milk in a medium bowl. Let stand until foamy, about 5 minutes.
- Whisk together remaining 1/4 cup plus 2 tablespoons granulated sugar, the egg, and yolk. Whisk into yeast mixture.
- Combine flour and 1/2 teaspoon salt in the bowl of a mixer. Add egg mixture. Beat on low speed until almost fully combined, about 30 seconds. Switch to the dough-hook attachment. Add butter. Beat until smooth, soft, and slightly sticky, about 10 minutes.
- Butter a large bowl. Turn out dough onto a floured surface; knead a few times until smooth. Place in bowl, turn to coat, and cover with plastic wrap. Let stand in a warm place until doubled in volume, 1 to 1 1/2 hours.
- Make the filling: Stir together cream cheese, egg yolk, and confectioners' sugar.
- Punch down dough. Transfer to a floured work surface. Let stand for 5 minutes. Roll out to an 18-inch square (about 1/8 inch thick). Brush edges with egg wash. Spread filling over dough. Top with cherries. Tightly roll dough like a jelly roll. Pinch seam to seal. Coil into a snail shape on a parchment-lined baking sheet. Brush top with egg wash.
- Preheat oven to 350 degrees. Drape plastic wrap over dough. Let stand in a warm place until risen by half, 20 to 30 minutes.
- Remove plastic wrap. Cut six 1/2-inch slits into top. Bake, rotating halfway through, until golden, about 55 minutes. Reduce oven temperature to 325 degrees. Bake until deeply golden, 15 to 20 minutes more (cover with foil if top gets too dark). Transfer pan to a wire rack. Let cake cool.
- Make the glaze: Mix together confectioners' sugar and milk. Drizzle over cake. Let set for 5 minutes before serving.
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 CREAM CHEESE COFFEE CAKE
You'll like the texture of this tender coffee cake. The sour cream pairs well with the cherries, and the crunchy almonds make a nice accent. With a sweet streusel topping, it's hard to eat only one slice. -Linda Guiles, Belvidere, New Jersey
Provided by Taste of Home
Time 1h15m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine flour and sugar. Cut in butter until crumbly. Reserve 3/4 cup crumb mixture. Add the baking powder, baking soda and salt to remaining crumb mixture. Stir in the egg, sour cream and almond extract until blended. Press onto the bottom and 1 in. up the sides of an ungreased 9-in. springform pan with removable bottom. , For filling, in a large bowl, beat cream cheese and sugar for 1 minute. Add egg; beat just until combined. Spread over crust. Carefully top with pie filling. Sprinkle with almonds and reserved crumb mixture. , Bake at 350° for 50-60 minutes or until center is set. Cool on a wire rack. Carefully run a knife around edge of pan to loosen; remove sides of pan. Store in the refrigerator.
Nutrition Facts : Calories 532 calories, Fat 29g fat (16g saturated fat), Cholesterol 116mg cholesterol, Sodium 440mg sodium, Carbohydrate 61g carbohydrate (36g sugars, Fiber 2g fiber), Protein 8g protein.
CHERRY YEAST COFFEE CAKE
My mother taught me how to cook, and this delightful recipe is from her. Whoever tries it says it's the best coffee cake ever invented! It requires no kneading, and you can tint the icing any color you want.
Provided by Taste of Home
Time 50m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. In a small saucepan, heat the water, milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Beat in eggs until smooth., Stir in enough remaining flour to form a soft dough (dough will be sticky). Cover and let rise in a warm place until doubled, about 40 minutes., Stir dough down and spoon two-thirds into a greased 13-in. x 9-in. baking pan. Top with pie filling. Drop remaining dough by tablespoonfuls over pie filling. Cover and let rise in a warm place until doubled, about 30 minutes., Bake at 350° for 35-40 minutes or until golden brown. Place pan on a wire rack. Combine the confectioners' sugar, extract and enough milk to achieve a drizzling consistency; drizzle over warm coffee cake.
Nutrition Facts : Calories 274 calories, Fat 9g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 278mg sodium, Carbohydrate 44g carbohydrate (22g sugars, Fiber 1g fiber), Protein 5g protein.
SOUR CHERRY COFFEE CAKE
This is a great yeast coffeecake that I like to make during cherry season. Sometimes I use sweet cherries in place of the sour ones, depending on what's available at the time. Original recipe by Beth Hensperger. NOTES: 1. do not preheat oven, 2. times do not include time to make dough in bread machine, since bread machines vary (my dough cycle takes 1 hour 30 minutes), 3. cooking time includes cooling time
Provided by Muffin Goddess
Categories Yeast Breads
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- In a small bowl, whisk together all ingredients for cherry layer EXCEPT cherries. Cover and refrigerate.
- In another small bowl, combine flour, sugar, and cinnamon for topping. Cut in butter until mixture becomes coarse crumbs. Cover and refrigerate.
- Place all ingredients for dough in bread machine pan in the order recommended by the manufacturer. Program for dough cycle and start.
- Just before dough is complete, grease a 9-inch square baking pan or a 10-inch pie plate.
- Once dough is complete (it will be quite soft and sticky), scrape dough into prepared pan. Dust hands with flour and press dough into pan evenly.
- Carefully spread sour cream mixture over dough, then distribute cherries over sour cream. Sprinkle crumb topping evenly over cherries.
- Place pan on rack in center of cold oven. Turn oven on to 375 degrees F, and bake until edges turn golden brown and a toothpick inserted in the middle comes out clean (approximately 35 minutes).
- Remove from oven and allow to cool on a wire rack for about 20 minutes. Serve warm.
- MORE NOTES: this coffeecake freezes well. Place in refrigerator overnight or on countertop, unwrapped. Reheat for 12 minutes in a 300 degree F oven.
Nutrition Facts : Calories 502.7, Fat 16.8, SaturatedFat 7.5, Cholesterol 48.8, Sodium 237.6, Carbohydrate 82.8, Fiber 2.5, Sugar 24.3, Protein 7.3
CREAM CHEESE-CHERRY COFFEE CAKE
Create a cute Cream Cheese-Cherry Coffee Cake topped with a crunchy topping! Guests will love this deliciously layered cherry coffee cake dessert.
Provided by My Food and Family
Categories Grains
Time 1h15m
Yield 16 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Mix flour, oats and 3/4 cup sugar in large bowl; cut in butter until mixture resembles coarse crumbs. Reserve 1 cup crumb mixture. Add sour cream, 1 egg and baking soda to remaining crumb mixture; mix well. Spread onto bottom and 2 inches up side of 9-inch springform pan sprayed with cooking spray.
- Beat cream cheese, remaining sugar and extract in small bowl with mixer until blended. Add remaining egg; beat on low speed just until blended. Spoon into crust. Top with pie filling; sprinkle with reserved crumb mixture and nuts.
- Bake 50 to 55 min. or until golden brown. Cool 15 min. Run knife around rim of pan to loosen cake; remove rim. Serve cake warm or at room temperature.
Nutrition Facts : Calories 310, Fat 19 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 65 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
CHERRY COFFEE CAKE
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
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
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Servings 10-12Total Time 1 hr 55 minsEstimated Reading Time 5 mins
- Make the dough. In a medium bowl, sprinkle yeast and a pinch of sugar. Let sit 5 minutes to proof. Mixture should become foamy. If not, the yeast is dead and you need to start over with fresh yeast.
- In a large bowl (or the bowl of a stand mixer fitted with the dough hook), combine flour and egg mixture. Stir until combined, about 30 seconds. Add the stick of butter and knead until the butter is well combined and the dough is smooth, soft, and just slightly sticky, about 7 minutes. Roll dough into a ball and cover with a tea towel or plastic wrap. Allow to proof in a warm spot about 1 ½ hours until doubled in size.
- Once risen, roll the dough out to about an 18 inch square (just do the best you can) on a floured work surface. Brush the edges with the milk or cream.
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