Cherry Swirl Coffee Cake Recipe 445

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.

Steps:

• 1. Heat oven to 350 degrees. Grease bottom and sides of 1 (15x10x1 inch) pan or 2 (9-inch) square pans with shortening or cooking spray.
• 2. In a large bowl, stir all coffee cake ingredients except the pie filling; beat vigorously with spoon for 30 seconds.
• 3. Spread about 2 1/2 cups of the batter in the prepared 15x10 pan or 1 1/4 cups in the 9 inch-pan . Spread pie filling over batter ( filling may not cover batter completely). Note: I have made this in a "larger" 9x13 pan, it is an old pan and works well but it takes a bit longer to bake, but is soooo good! Of course you can cut it into as many servings as you wish...
• 4. Drop remaining batter by tablespoonfuls onto pie filling.
• 5. Bake 2o to 25 minutes or until light brown. Test with a toothpick.
• 6. Meanwhile, in a small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle over warm cake. Serve warm or cool.

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:

• Heat oven to 350°F. Grease bottom and sides of 1 (15x10x1-inch) pan or 2 (9-inch) square pans with shortening or cooking spray. In large bowl, stir all coffee cake ingredients except pie filling; beat vigorously with spoon 30 seconds. Spread two-thirds of the batter (about 2 1/2 cups) in 15x10-inch pan or one-third of the batter (about 1 1/4 cups) in each square pan. Spread pie filling over batter (filling may not cover batter completely). Drop remaining batter by tablespoonfuls onto pie filling. Bake 20 to 25 minutes or until light brown. Meanwihle, in small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm coffee cake. Serve warm or cool.

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.

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.

Steps:

• Preheat oven to 350. Grease a jelly roll pan (15x10x1") or two square pans (9x9x2). Mix all ingredients except pie filling and glaze; beat vigorously 30 seconds. Spread 2/3 of batter (about 2-1/2 cups) in jelly roll pan or 1/3 of the batter (about 1-1/4 cups) in each square pan. Spread pie filling over batter. Drop remaining batter by tablespoonfuls onto pie filling. Bake until light brown, 20-25 minutes. Drizzle with glaze while warm. To make glaze, beat powdered sugar and milk untli smooth and of desired consistency.

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.

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.