Cherry Swirl Coffeecake Recipes

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:

• 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:

• 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:

• Heat milk, shortening, granulated sugar and salt in small saucepan over medium-high heat just to boiling; cool to lukewarm (105 to 115 degrees).
• Stir in yeast; transfer mixture to medium bowl.
• Add 1 cup flour to milk mixture; beat well.
• Add eggs and vanilla extract; beat well. Stir in enough remaining flour to make a thick batter; beat until smooth.
• Let rise, covered, in a warm place free of drafts, until doubled in bulk; about 1 hour.
• Stir batter down. Divide batter between two greased 9-inch round cake pans; let rise in warm place until doubled in bulk, about one hour.
• Make a swirl design on top of batter with a floured spoon; fill grooves with preserves, using 1/4 cup for each coffee cake.
• Heat oven to 375. Bake coffee cakes until golden, 30 to 35 minutes.
• Remove from pans, cool on wire racks.
• Again, fill grooves of each cake with 1/4 cup of remaining preserves. Mix powdered sugar with enough milk to make thin glaze, drizzle over warm coffee cake.
• Sprinkle with almonds.
• Cut each cake into 8 wedges to serve.

Steps:

• Heat oven to 350. Grease jelly roll pan, 15-1/2x10-1/2x1 inch, or 2 9x9x2 inch pans.
• Mix all ingrediants except pie filling, powdered sugar, and milk. Beat vigorously 30 seconds.
• Spread 2/3's of the 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, (filling may not cover batter completely).
• Drop remaining batter by tablespoons onto pie filling.
• Bake 20-25 minutes or until light brown. While it's cooking mix powdered sugar and milk. While the coffee cake is warm, drizzle with the glaze. Serve warm or cool.

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.