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Cherry Coffee Cake Recipe

Cherry Coffee Cake Recipe photo by Taste of Home

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This is a perfect casual dessert—and hopefully there is a piece left over to have with a cup of tea the next morning! The recipe calls for a cake mix and yeast, which is rather unusual, but the results are wonderful.—Gail Buss, Westminster, Maryland

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Cherry Coffee Cake Recipe

Prep: 25 min. Bake: 35 min. + cooling

Yield: 12-16 Servings

25 35 60

Ingredients

1 package yellow cake mix (regular size), divided
1 cup all-purpose flour
1 package (1/4 ounce) active dry yeast
2/3 cup warm water (120° to 130°)
2 eggs, lightly beaten
1 can (21 ounces) cherry pie filling
1/3 cup cold butter, cubed
GLAZE:
1 cup confectioners' sugar
1 tablespoon corn syrup
1 to 2 tablespoons water

Directions

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 13-in. x 9-in. baking dish. Gently spoon pie filling over top.
In a small bowl, place remaining cake mix; cut in butter until crumbly. Sprinkle over filling.
Bake at 350° for 35-40 minutes or until lightly browned. Cool on a wire rack. In a small bowl, combine the confectioners' sugar, corn syrup and enough water to achieve desired consistency. Drizzle over warm coffee cake. Yield: 12-16 servings.

Originally published as Cherry Coffee Cake in Taste of Home August/September 2006, p33

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Reviews for Cherry Coffee Cake

Cherry Coffee Cake

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Reviewed on Mar. 07, 2012 by rudylenak

very good

Reviewed on Feb. 28, 2012 by cookbookmom

It's a favorite. The yeast with the cake mix just makes all the difference.

Reviewed on Feb. 13, 2012 by delowenstein

I've made this coffee cake a # of times and I LOVE this recipe! Today I decided to experiment & I prepared the batter and used two greased and floured 9" layer pans (foil pans). I used one can jellied cranberry sauce, 1/4 cup ground navel orange and about 1-1/2 cups fresh cranberries for the filling. I prepared the crumb topping, evenly divided the batter, filling and crumb topping and baked for 45 to 50 minutes. I thought that this could be an alternative to making one large cake! Dawn E. Lowenstein

Reviewed on Sep. 13, 2011 by Karen Mackley

I followed the recipe to a "t", and it smelled heavenly. After it sat a few hours the topping turned to "goo" .... and was too sweet to be enjoyable. We had to toss out 2/3 of the cake the next day as it was just not "enticing" enough to eat.