Thursday, March 22, 2012

Cherry Coffee Cake

This super easy recipe comes from Taste of Home 2007 Annual Cookbook and was submitted by Gail Buss.  I like Taste of Home not only because the recipes are tasty and easy but they are tried and perfected by home cooks.


1 (18 1/4 ounce) Yellow Cake Mix
1 C AP Flour
1 Package (1/4 Ounce) Active Dry Yeast
2/3 C Warm Water
2 Eggs, room temperature, slightly beaten
1 (21 ounce) Can Cherry Pie filling
1/3 C Cold Butter

1 C Icing Sugar
1Tbls Corn Syrup
1 to 2 Tbls Water


In a large mixing bowl, combine 1 1/2 C dry cake mix, flour, yeast and water until smooth.  This was a very thick and I beat it to death to get it smooth.  Stir in eggs until blended.  Transfer to a 13 x 9 x 2 greased baking dish - smooth out across the bottom of the pan.  Carefully spoon the filling over top.

Place remaining cake mix in a bowl and cut in butter until crumbly.  Sprinkle over the filling.  

Bake at 350 degrees for 30 to 40 minutes or until lightly browned - i coked it about 33 minutes - i started to check it at about 28 minutes and watched it to make sure it didn't get too brown.  Cool on a wire rack in the pan.  I set in on the balcony and with the cold wind blowing it cooled down in about 10 minutes.  Combine glaze ingredients to desired consistency - drizzle over the cake - cut a serve.  

 Yields 12 - 16 servings...

1 comment:

  1. Thanks for posting this Edgar... it sure looks yummy!! I'm going to give it a whirl for when I post our next cross stitch meeting in April.