Cherry coffee cake recipe

Cherry Coffee Cake recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This delicious cherry coffee cake recipe is a delightful treat that combines the rich flavors of cherries and coffee in a moist and fluffy cake. With a buttery crumb topping and a sweet cherry filling, this cake is perfect for breakfast, brunch, or a sweet snack. The combination of tart cherries and the subtle bitterness of coffee creates a unique and irresistible flavor profile. Whether you're a coffee lover or a cherry enthusiast, this recipe is sure to satisfy your cravings.

Keywords: cherry coffee cake, recipe, breakfast, brunch, dessert.

Cherry coffee cake recipe details

Cherry coffee cake recipe, recipe Rating: 4.6
Number of votes:104

Ingredients:

One 18.25-ounce package yellow cake mix, divided

1 cup all-purpose flour

1 package active dry yeast

2/3 cup warm water (120 degrees)

Glaze

2 large eggs

One 21-ounce can cherry pie filling*

1/3 cup butter or margarine

Glaze:

1 cup sifted powdered sugar

1 Tablespoon light corn syrup

1 Tablespoon water

Instructions:

Combine 1-1/2 cups cake mix, flour and yeast in a bowl; add warm water, stirring until smooth. Stir in eggs.

Spoon batter into a greased 13 x 9 inch pan. Spoon pie filling evenly over batter; set aside. Cut butter in remaining cake mix with a pastry blender or fork until mixture is crumbly. Sprinkle over pie filling.

Bake at 350 degrees for 25 to 30 minutes. Cool in pan on a wire rack. Drizzle with glaze, and cut into squares.

Glaze: combine ingredients; drizzle over cake. Yields: 1/3 cup.

Serves: 15 to 18.

Note: *Any 21-ounce can fruit pie filling may be substituted.