Cherry coffee cake recipe
Cherry Coffee Cake recipe⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and does not represent the final look of a dish.
- 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)
- 2 large eggs
- One 21-ounce can cherry pie filling*
- 1/3 cup butter or margarine
- 1 cup sifted powdered sugar
- 1 Tablespoon light corn syrup
- 1 Tablespoon water
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.
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