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Cherry Coffee Cake
Ingredients:
COFFEE CAKE
2 1/2 to 3 c. flour
1/4 c. sugar
1 tsp. salt
1 pkg. active dry yeast
1/2 c. milk
1/2 c. water
1/2 c. butter
2 eggs
1 (21 oz.) can cherry pie filling
GLAZE
1/2 c. powdered sugar
1/4 tsp. almond extract
3 to 4 teaspoons milk
COFFEE CAKE
2 1/2 to 3 c. flour
1/4 c. sugar
1 tsp. salt
1 pkg. active dry yeast
1/2 c. milk
1/2 c. water
1/2 c. butter
2 eggs
1 (21 oz.) can cherry pie filling
GLAZE
1/2 c. powdered sugar
1/4 tsp. almond extract
3 to 4 teaspoons milk
Directions:
In large bowl, combine 1 1/2 c. flour , sugar, salt and yeast; blend well. In small saucepan, heat milk, water and butter until very warm (120 to 130 degrees). Add warm liquid and eggs to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in an additional 1 to 1 1/2 c. flour to make a stiff batter. Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85 degrees) until light and doubled in size, about 45 to 60 minutes.
Generously grease 13x9" pan. Stir batter; spoon 2/3 of batter into greased pan. Top with cherry filling. Spoon remaining batter bt tablespoonfuls over filling. Cover; let rise in warm place until light, about 20 to 30 minutes.
Heat oven to 350. Uncover dough. Bake 35 to 40 minutes or until golden brown. In small bowl, blend all glaze ingredients adding enough milk for desired drizzling consistency. Drizzle over coffee cake.
Makes 15 Servings
In large bowl, combine 1 1/2 c. flour , sugar, salt and yeast; blend well. In small saucepan, heat milk, water and butter until very warm (120 to 130 degrees). Add warm liquid and eggs to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in an additional 1 to 1 1/2 c. flour to make a stiff batter. Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85 degrees) until light and doubled in size, about 45 to 60 minutes.
Generously grease 13x9" pan. Stir batter; spoon 2/3 of batter into greased pan. Top with cherry filling. Spoon remaining batter bt tablespoonfuls over filling. Cover; let rise in warm place until light, about 20 to 30 minutes.
Heat oven to 350. Uncover dough. Bake 35 to 40 minutes or until golden brown. In small bowl, blend all glaze ingredients adding enough milk for desired drizzling consistency. Drizzle over coffee cake.
Makes 15 Servings
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