CHERRY-ALMOND COFFEE CAKE
Every Christmas morning, I bake a coffee cake that's rich and creamy like a cheesecake. My family loves cherries on top, but make it yours with any kind of fruit preserves. -Sue Torn, Germantown, WI
Provided by Taste of Home
Time 1h5m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, mix flour and 3/4 cup sugar; cut in butter until crumbly. Reserve 1/2 cup crumb mixture for topping. Add baking powder, baking soda and salt to remaining crumb mixture. Stir in sour cream, 1 egg and the extract until blended., Spread onto bottom of a greased 9-in. springform pan. In a small bowl, beat cream cheese and remaining sugar until smooth. Add remaining egg; beat on low speed just until blended. Pour into pan; spoon preserves over top. Sprinkle with reserved crumb mixture and almonds., Bake until top is golden brown, 50-60 minutes. Cool on a wire rack 15 minutes. Loosen sides from pan with a knife; remove rim from pan. Serve warm or cold. Refrigerate leftovers.
Nutrition Facts : Calories 468 calories, Fat 24g fat (14g saturated fat), Cholesterol 96mg cholesterol, Sodium 298mg sodium, Carbohydrate 56g carbohydrate (34g sugars, Fiber 1g fiber), Protein 6g protein.
CHERRY CREAM CHEESE COFFEE CAKE
You'll like the texture of this tender coffee cake. The sour cream pairs well with the cherries, and the crunchy almonds make a nice accent. With a sweet streusel topping, it's hard to eat only one slice. -Linda Guiles, Belvidere, New Jersey
Provided by Taste of Home
Time 1h15m
Yield 10 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 532 calories, Fat 29g fat (16g saturated fat), Cholesterol 116mg cholesterol, Sodium 440mg sodium, Carbohydrate 61g carbohydrate (36g sugars, Fiber 2g fiber), Protein 8g protein.
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
CREAM CHEESE COFFEE CAKE
These impressive loaves really sparkle on the buffet. You can't just eat one slice of this treat with its rich filling peeking out of sweet yeast bread. Once you drizzled on the glaze and savor that first piece, you'll know the extra work is worth it. -Mary Anne McWhirter, Pearland, Texas
Provided by Taste of Home
Time 55m
Yield 20-24 servings.
Number Of Ingredients 19
Steps:
- In a small saucepan, combine sour cream, sugar, butter and salt. Cook over medium-low heat, stirring constantly, 5-10 minutes or until well blended. Cool to room temperature. , In a large bowl, dissolve yeast in warm water. Add sour cream mixture and eggs. Beat until smooth. Gradually stir in flour to form a soft dough (dough will be very soft). Cover and refrigerate overnight. , Punch dough down. Turn dough onto a floured surface; knead 5-6 times. Divide into fourths. Roll each piece into a 12x8-in. rectangle. In a large bowl, combine filling ingredients until well blended. Spread over each rectangle to within 1 in. of edges., Roll up jelly-roll style, starting with a long side; pinch seams and ends to seal. Place seam side down on greased baking sheets. Cut six X's on top of each loaf. Cover and let rise until nearly doubled, about 1 hour., Preheat oven to 375°. Bake 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. In a small bowl, combine confectioners' sugar, milk and vanilla; drizzle over warm loaves. Sprinkle with almonds if desired. Store in the refrigerator.
Nutrition Facts :
GLAZED CHERRY COFFEE CAKE
Steps:
- Preheat oven to 350°. In a large bowl, combine 1-1/2 cups cake mix, flour, yeast and water until smooth. Stir in eggs until blended. Transfer to a greased 13x9-in. baking dish. Gently spoon pie filling over top., In a small bowl, mix butter and remaining cake mix; sprinkle over filling., Bake 35-40 minutes or until lightly browned. Cool on a wire rack. In a small bowl, combine confectioners' sugar, corn syrup and enough water to achieve desired consistency. Drizzle over coffee cake.
Nutrition Facts :
SOUR CHERRY COFFEE CAKE
This is a great yeast coffeecake that I like to make during cherry season. Sometimes I use sweet cherries in place of the sour ones, depending on what's available at the time. Original recipe by Beth Hensperger. NOTES: 1. do not preheat oven, 2. times do not include time to make dough in bread machine, since bread machines vary (my dough cycle takes 1 hour 30 minutes), 3. cooking time includes cooling time
Provided by Muffin Goddess
Categories Yeast Breads
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- In a small bowl, whisk together all ingredients for cherry layer EXCEPT cherries. Cover and refrigerate.
- In another small bowl, combine flour, sugar, and cinnamon for topping. Cut in butter until mixture becomes coarse crumbs. Cover and refrigerate.
- Place all ingredients for dough in bread machine pan in the order recommended by the manufacturer. Program for dough cycle and start.
- Just before dough is complete, grease a 9-inch square baking pan or a 10-inch pie plate.
- Once dough is complete (it will be quite soft and sticky), scrape dough into prepared pan. Dust hands with flour and press dough into pan evenly.
- Carefully spread sour cream mixture over dough, then distribute cherries over sour cream. Sprinkle crumb topping evenly over cherries.
- Place pan on rack in center of cold oven. Turn oven on to 375 degrees F, and bake until edges turn golden brown and a toothpick inserted in the middle comes out clean (approximately 35 minutes).
- Remove from oven and allow to cool on a wire rack for about 20 minutes. Serve warm.
- MORE NOTES: this coffeecake freezes well. Place in refrigerator overnight or on countertop, unwrapped. Reheat for 12 minutes in a 300 degree F oven.
Nutrition Facts : Calories 502.7, Fat 16.8, SaturatedFat 7.5, Cholesterol 48.8, Sodium 237.6, Carbohydrate 82.8, Fiber 2.5, Sugar 24.3, Protein 7.3
CHERRY YEAST COFFEE CAKE
My mother taught me how to cook, and this delightful recipe is from her. Whoever tries it says it's the best coffee cake ever invented! It requires no kneading, and you can tint the icing any color you want.
Provided by Taste of Home
Time 50m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. In a small saucepan, heat the water, milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Beat in eggs until smooth., Stir in enough remaining flour to form a soft dough (dough will be sticky). Cover and let rise in a warm place until doubled, about 40 minutes., Stir dough down and spoon two-thirds into a greased 13-in. x 9-in. baking pan. Top with pie filling. Drop remaining dough by tablespoonfuls over pie filling. Cover and let rise in a warm place until doubled, about 30 minutes., Bake at 350° for 35-40 minutes or until golden brown. Place pan on a wire rack. Combine the confectioners' sugar, extract and enough milk to achieve a drizzling consistency; drizzle over warm coffee cake.
Nutrition Facts : Calories 274 calories, Fat 9g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 278mg sodium, Carbohydrate 44g carbohydrate (22g sugars, Fiber 1g fiber), Protein 5g protein.
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CHERRY CREAM CHEESE COFFEE CAKE WITH STREUSEL CRUNCH …
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4.8/5 (19)Total Time 1 hr 15 minsCategory Cakes & PiesCalories 640 per serving
- In a small bowl, beat the cream cheese until soft and smooth. Add the single egg and 1 tbsp sugar and continue to beat until creamy.
- In another bowl, place the flour, baking powder, baking soda, and salt in a small bowl and stir well.
- Cream butter and sugar together in a large mixing bowl (I used my KitchenAid mixer) until fluffy and light. Add the eggs, one at a time, clearing well after each addition; then add the vanilla.
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4.8/5 (20)Total Time 1 hr 5 minsCategory DessertCalories 350 per serving
- Preheat oven to 350 degrees. Grease the bottom & sides of a 9" springform pan or Line a 9x9 pan (must be at least 2" deep) with parchment paper.
- Combine flour, sugar & lemon zest in a large bowl. Cut in butter until crumbly. Remove 2/3 cup of this mixture and set aside.
- Add baking soda, baking powder and salt to the remaining crumb mixture. Mix in egg, sour cream or yogurt and vanilla. Press into prepared pan.
- Combine softened cream cheese, egg, lemon juice and sugar until well mixed. Pour over crust. Top with cherry pie filling. Sprinkle reserved crumb mixture over top.
YEASTED SOUR CHERRY COFFEE CAKE #SUNDAYSUPPER
From piesandplots.net
Servings 10-12Total Time 1 hr 55 minsEstimated Reading Time 4 mins
- Make the dough. In a medium bowl, sprinkle yeast and a pinch of sugar. Let sit 5 minutes to proof. Mixture should become foamy. If not, the yeast is dead and you need to start over with fresh yeast.
- In a large bowl (or the bowl of a stand mixer fitted with the dough hook), combine flour and egg mixture. Stir until combined, about 30 seconds. Add the stick of butter and knead until the butter is well combined and the dough is smooth, soft, and just slightly sticky, about 7 minutes. Roll dough into a ball and cover with a tea towel or plastic wrap. Allow to proof in a warm spot about 1 ½ hours until doubled in size.
- Once risen, roll the dough out to about an 18 inch square (just do the best you can) on a floured work surface. Brush the edges with the milk or cream.
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