CHERRY-CHOCOLATE COFFEE CAKE
Provided by Food Network Kitchen
Time 2h10m
Yield 6-8 servings
Number Of Ingredients 22
Steps:
- Position a rack in the lower third of the oven and preheat to 350 degrees F. Make the streusel: Spread the almonds on a baking sheet and bake until toasted, 5 to 7 minutes; let cool and transfer to a food processor. Add the sugar, butter, flour, cinnamon, orange zest and cocoa powder and pulse until the nuts are ground and the mixture starts to clump. Refrigerate until ready to use.
- Make the filling: Toss the cherries, almond extract and cherry liqueur, if using, in a bowl. Stir in the flour and sugar.
- Make the cake: Whisk the flour, baking powder, baking soda and salt in a large bowl. In a small bowl, whisk the sour cream and vanilla and almond extracts. Beat the butter and sugar in a stand mixer fitted with the paddle attachment on medium speed until smooth, about 5 minutes. Scrape down the bowl. Beat in the eggs one at a time, until light and fluffy, 2 to 3 minutes.
- Beat in half of the flour mixture on low speed until almost incorporated, then beat in half of the sour cream mixture. Beat in the remaining flour mixture, then the sour cream mixture; finish mixing the batter by hand (do not overmix).
- Butter the bottom and sides of a 10-inch springform pan. Spread half of the batter in the pan. Sprinkle half of the streusel on top, then cover with the cherry filling. Drop spoonfuls of the remaining batter on top of the cherries and smooth with the back of a spoon. Top with the remaining streusel.
- Bake on the lower oven rack until the cake springs back in the center when pressed, about 1 hour, 20 minutes. Transfer to a rack to cool. Run a knife around the inside of the pan, then remove the side.
DRIED CHERRY CAKE
Dried cherries are reconstituted with almond extract to give this cake recipe a delightful flavor that goes great with coffee.
Provided by Judy Taubert
Categories Desserts Cakes Coffee Cake Recipes
Yield 12
Number Of Ingredients 13
Steps:
- Combine cherries, hot water, and almond extract: let stand 20 minutes. Drain cherries, and pat dry between layers of paper towels. Set aside.
- In a large bowl, combine flour, salt, baking powder, and 1 cup white sugar. Add yogurt, eggs, and oil. Stir well. Fold in cherries. Pour batter into a greased and floured 9 inch round cake pan.
- Stir pecans and 1 tablespoon white sugar together. Sprinkle on top of batter in pan.
- Bake at 350 degrees F (175 degrees C) for 35 minutes, or until wooden pick comes out clean. Cool in pan on wire rack 10 minutes. Serve warm, or at room temperature.
Nutrition Facts : Calories 266.4 calories, Carbohydrate 37.2 g, Cholesterol 16.4 mg, Fat 11.6 g, Fiber 1.1 g, Protein 3.9 g, SaturatedFat 1.6 g, Sodium 154.1 mg, Sugar 23.3 g
DRIED CHERRY, ORANGE AND PECAN COFFEE CAKE
Make and share this Dried Cherry, Orange and Pecan Coffee Cake recipe from Food.com.
Provided by dicentra
Categories Breads
Time 1h
Yield 16 serving(s)
Number Of Ingredients 19
Steps:
- Heat oven to 350°F Grease a 9 x 13-inch baking pan.
- In a large bowl sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg and cardamom. Stir in the cherries and pecans.
- In a separate bowl, cream sugar and ghee until light and whisk in eggs, vanilla, orange flavoring, milk and orange juice.
- Fold creamed mixture into dry ingredients a little at a time and working as lightly as possible. Stir until blended.
- Pour half of batter into prepared pan. Spread evenly.
- Spoon marmalade evenly over batter, and distribute chopped oranges evenly over top. Pour remaining batter over oranges.
- Bake for 45 to 50 minutes or until toothpick inserted in center comes out clean.
- Remove from oven and cool before serving. Sprinkle with powdered sugar if desired.
Nutrition Facts : Calories 204.3, Fat 10.4, SaturatedFat 4.8, Cholesterol 57.4, Sodium 244.6, Carbohydrate 23.6, Fiber 1.3, Sugar 4.2, Protein 4.3
CHERRY PECAN DREAMS
Packed with fruit, nuts and vanilla chips, these are always a treat. To vary the flavor, swap in dried cranberries or apricots for the cherries, and pistachios for the pecans. -Mary Ann Mariotti, Plainfield, Illinois
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and orange zest. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Fold in the chips, cherries and pecans. , Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until edges are golden brown. Cool for 2 minutes before removing to wire racks.
Nutrition Facts : Calories 166 calories, Fat 10g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 108mg sodium, Carbohydrate 19g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
PECAN COFFEE CAKE
My mom serves this nutty coffee cake for Christmas breakfast each year. The simple recipe is a big timesaver on such an event-filled morning. Everyone loves the crunchy topping. -Becky Wax, Tuscola, Illinois
Provided by Taste of Home
Time 45m
Yield 15 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, beat the first six ingredients on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into a greased 13x9-in. baking pan. Combine pecans, sugar and cinnamon; sprinkle over batter. Cut through batter with a knife to swirl pecan mixture. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. , Meanwhile, in a small bowl, combine confectioners' sugar and orange juice until smooth; drizzle over warm coffee cake. Cool on a wire rack.
Nutrition Facts : Calories 335 calories, Fat 16g fat (4g saturated fat), Cholesterol 67mg cholesterol, Sodium 332mg sodium, Carbohydrate 44g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.
CHERRY PECAN COFFEE CAKE
Take heart! This impressive heart-shaped coffee cake is not that tricky to make. The tender golden bread is filled with maraschino cherries, pecans and sweet dried apricots, then drizzled with a yummy icing. -Linda Pauls Buhler, Kansas
Provided by Taste of Home
Time 1h
Yield 2 coffee cakes.
Number Of Ingredients 14
Steps:
- In a bowl, combine 2 cups flour, sugar, salt and yeast. In a saucepan, heat sour cream, water and 4 tablespoons butter to 120°-130°; add to dry ingredients. Beat on medium speed for 2 minutes. Add eggs and 1/2 cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours. Punch dough down; divide in half. Roll each portion into a 24x7-in. rectangle. Melt remaining butter; brush over dough., Combine filling ingredients; sprinkle over dough. Roll up, jelly-roll style, starting with a long side; pinch seam to seal. Carefully shape each roll into a 26-in. rope. Place each rope, seam side down, on a greased baking sheet. Pinch ends together to form a ring. Shape into a heart if desired., With scissors, cut from outside edge two-thirds of the way toward center of heart or ring at 1-in. intervals. Separate pieces; slightly twist to show filling., Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 350° for 25-27 minutes or until lightly browned. Remove from pans to wire racks to cool. Drizzle with icing.
Nutrition Facts :
PECAN CHERRY BREAD
"My mom made this delicious bread for special occasions," recalls Pat Habiger of Spearville, Kansas. Full of sweet cherries and nuts, the taste and appearance of this golden loaf make it ideal for autumn gatherings.
Provided by Taste of Home
Time 1h20m
Yield 1 loaf.
Number Of Ingredients 10
Steps:
- In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; add to the creamed mixture alternately with buttermilk. Stir in pecans, cherries and vanilla. , Pour into a greased and floured 8x4-in. loaf pan. Bake at 350° for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 233 calories, Fat 12g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 235mg sodium, Carbohydrate 30g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
CRANBERRY-PECAN COFFEE CAKE
This cranberry coffee cake with pecans is so incredibly easy to make and is perfect for breakfast, brunch, or dessert.
Provided by lutzflcat
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 1h20m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch springform pan with cooking spray and set on top of a baking sheet lined with foil.
- Rehydrate the cranberries by placing them in a bowl and adding boiling water to cover. Let sit for about 10 minutes, drain well, and set aside.
- Combine melted butter, sugar, eggs, almond extract, and orange zest in a medium bowl. Whisk flour, baking powder, baking soda, and salt together in another bowl and stir into the butter mixture just until combined. Fold in pecans and cranberries. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Cool for about 15 minutes. Remove cake from the springform pan, sprinkle with powdered sugar, and serve.
Nutrition Facts : Calories 474.7 calories, Carbohydrate 45.5 g, Cholesterol 107.5 mg, Fat 31.7 g, Fiber 2.4 g, Protein 5.1 g, SaturatedFat 15.6 g, Sodium 211.5 mg, Sugar 23.7 g
BLUEBERRY-CHERRY COFFEE CAKE
Brunch? Here's a delicious coffee cake to impress a crowd.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h30m
Yield 16
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Generously grease 12-cup fluted tube cake pan with shortening; lightly flour.
- In large bowl, stir Bisquick mix, granulated sugar, oil, vanilla, eggs and yogurt until mixed. Stir in remaining coffee cake ingredients. Spread in pan.
- Bake 50 to 55 minutes or until toothpick inserted near center comes out clean. Cool 15 minutes; remove from pan. Cool completely, about 1 hour.
- In small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle over coffee cake.
Nutrition Facts : Calories 240, Carbohydrate 41 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 24 g, TransFat 1 g
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