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 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.
COFFEE, HAZELNUT AND RASPBERRY TORTE
Steps:
- For filling:
- Press raspberries through fine sieve into small bowl. Press jam through same sieve into raspberry puree; discard seeds. Stir to blend well. Cover and chill overnight.
- For frosting:
- Combine 3/4 cup cream, white chocolate and coffee crystals in heavy medium saucepan. Stir over low heat just until chocolate melts, coffee dissolves and mixture is smooth. Remove from heat. Let stand until cool and thick, whisking occasionally, about 1 1/2 hours.
- Using electric mixer, beat 1 3/4 cups cream in large bowl until firm peaks form. Fold large spoonful of whipped cream into chocolate mixture to lighten. Fold chocolate mixture into whipped cream in 4 additions. Cover and refrigerate frosting until very firm, about 6 hours. (Can be prepared 1 day ahead; keep chilled.)
- For cake:
- Preheat oven to 350°F. Line three 9-inch diameter cake pans with 1 1/2-inch-high sides with parchment. Butter and flour parchment. Combine nuts, flour, 1/4 cup sugar, coffee crystals and salt in processor. Blend until nuts are finely ground.
- Using electric mixer, beat yolks and 1/2 cup sugar in large bowl until very thick, about 5 minutes. Beat in water and vanilla. Stir in flour mixture. Using clean dry beaters, beat egg whites in large bowl until soft peaks form. Gradually add 1/2 cup sugar, beating until stiff but not dry. Fold into yolk mixture in 3 additions.
- Transfer batter to prepared pans. Bake cakes until tester inserted into center comes out clean, about 18 minutes. Cool cakes in pans on racks. Cut around pan sides to loosen cakes. Turn cakes out; peel off parchment.
- Place 1 cake on platter and second cake on piece of foil. Spread 1/3 cup filling over each; let stand 20 minutes to set up. Spread 1 cup frosting over each. Lift cake off foil; place atop cake on platter. Top with third cake. Spread remaining frosting over sides and top of torte. (Can be prepared 1 day ahead. Cover with cake dome and refrigerate.)
- Garnish torte with fresh berries, if desired. Cut into wedges and serve.
HAZELNUT COFFEE CHERRY SWEET ROLLS
Put a pot of coffee on to brew and get ready for a rise-and-shine treat. These rolls use Bisquick mix, brewed and cooled coffee and cherry jam to create a delicious new breakfast dish.
Provided by Stephanie Wise
Categories Breakfast
Time 40m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Lightly grease or spray 13x9-inch pan.
- In large bowl, stir Bisquick mix, coffee, milk and granulated sugar until dough forms. Place dough on surface lightly sprinkled with Bisquick mix. Knead to smooth dough, about 10 turns. Roll out dough to 15x9-inch rectangle. Spread jam on rectangle. Roll up dough tightly from one long side; pinch seam to seal. Use sharp knife to cut dough into 12 equal slices. Place each cut side down in pan.
- Bake 23 to 25 minutes or until golden brown. Place pan on cooling rack. In small bowl, stir together powdered sugar and enough milk to create drizzly glaze. Drizzle over warm rolls; sprinkle with chopped hazelnuts.
Nutrition Facts : ServingSize 1 Serving
CHERRY COFFEE CAKE
Coffee cakes are one of my favorite thing to bake and serve to friends and family. This one is extra special with cherries and almond extract flavoring.-Heidi Schwanz, Chili, Wisconsin
Provided by Taste of Home
Time 1h15m
Yield 20 servings.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 243 calories, Fat 9g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 237mg sodium, Carbohydrate 38g carbohydrate (24g sugars, Fiber 1g fiber), Protein 2g protein.
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