Cherry Cream Coffee Cake Recipes

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.

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.

Steps:

• Combine the streusel topping ingredients together in a bowl in the order listed. Stir together with a fork until well blended and set aside.
• preheat the oven to 350. Grease a 10" tube pan with removable bottom (angel food cake pan). Then sprinkle a couple of spoonfuls of flour into it, rotating the pan and shaking the flour around bottom and sides. Discard any extra flour.
• In a small saucepan, bring the dried cherries and brandy (or liquor or choice) to a boil over high heat. When it is boiling, cover the pan, remove from heat. Let stand 20-30 minutes, until cherries are tender. Then drain excess brandy off. Set cherries aside.
• Beat sugar and butter in a standing mixer or with a hand mixer until light and fluffy. Add eggs, one at a time, beating well. Beat in sour cream and vanilla.
• Add the 3 cups of flour, baking powder, baking soda and salt. Beat at low speed just until blended. Stir in cherries with danish whisk or wooden spoon.
• Spoon half the batter into the prepared pan. Sprinkle half the streusel topping over it. Dollop the remaining batter over the streusel and smooth it out with the back of a spoon. It helps if the spoon is damp, it sticks less. The top with the remaining streusel.
• Bake for 1 hour or until a wooden skewer inserted into the middle comes out clean. Cool in the pan on a rack for at least 10 minutes. Loosen the cake from the sides and remove the center of pan, with the cake, to a rack. Using a knife, loosen the cake from the bottom and center. I just cut the cake out, but if you want a presentation, you can use a clean towel, draped over the top of the streusel, carefully inverting off the pan, then placing on a cake plate or platter. Serve cool or warm.

Steps:

• 1. Cream butter and sugar. Add eggs and extract to the butter mixture. Mix to blend. Sift dry ingredients together. Add to the butter mixture alternately with the sour cream until well blended. You know how this goes, first the flour then the sour cream , ending with the flour.
• 2. Spoon 1/2 the batter into a greased and floured 10 inch tube pan ( I just sprayed the heck out of the pan with Pam). Place the cherries in the middle of the batter leaving batter on both sides, you will end up heaping the cherries on top of each other to do this. Spoon the remaining batter on top of the cherries, try to keep them in they're place in the middle of the batter. Level off the batter on top. Bake 1 hour or until done at 350 degrees. Cool about 15 minutes and transfer to plate. Top with the glaze.
• 3. For more delicious homemade recipes, please visit Bunny's Warm Oven. http://wwwbunnysovencom.blogspot.com/2008/06/cherry-cream-coffee-cake.html

Steps:

• Preheat oven to 350°F.
• For cake:.
• Combine flour and sugar.
• Cut in butter until crumbly.
• Reserve 3/4 cup of crumble mixture.
• With remaining crumble mixture, add baking soda, baking powder, and salt.
• Stir in egg, sour cream, and almond extract until blended.
• Press into the bottom and 1" up the sides of an ungreased springform 9" pan with a removable bottom.
• Prepare filling:.
• In a large bowl, beat cream cheese and sugar one minute.
• Add egg, mix well.
• Spread over cake in bottom of pan.
• Carefully top with cherry pie filling.
• Sprinkle with almonds and reserved crumble mixture.
• Bake for 50-60 minutes or until center is set.
• Cool on a rack 15-20 minutes.
• Carefully run a knife around the edge of the pan to loosen.
• Remove bottom and slide cake out of pan.

Steps:

• 1.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. 2. 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. 3. 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.