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Cherry-Go-Round

 Cherry-Go-Round
This fancy coffee cake is surprisingly easy. It makes a great gift. —Kathy McCreary, Wichita, Kansas
24 ServingsPrep: 30 min. + rising Bake: 20 min.

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1 cup warm milk (110° to 115°)
  • 1/2 cup sugar
  • 1/2 cup butter, softened
  • 1 egg
  • 1 teaspoon salt
  • 4-1/2 to 5 cups all-purpose flour
  • FILLING:
  • 2 cans (16 ounces each) pitted tart cherries, well drained
  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 cup chopped pecans
  • ICING:
  • 1 cup confectioners' sugar
  • 1/4 teaspoon McCormick® Pure Vanilla Extract
  • 1 to 2 tablespoons milk

Directions

  • In a large bowl, dissolve yeast in warm water. Add the milk, sugar,
  • butter, egg, salt and 2 cups flour. Beat until smooth. Stir in
  • enough remaining flour to form a soft dough.
  • Turn onto a lightly floured surface; knead until smooth and elastic,

2 of 2

Cherry-Go-Round (continued)

Directions (continued)

  • about 6-8 minutes. Place in a greased bowl, turning once to grease
  • top. Cover and refrigerate for at least 2 hours or overnight.
  • Line two baking sheets with foil and grease well; set aside. Punch
  • dough down. Turn onto a lightly floured surface; divide in half.
  • Roll each portion into a 14-in. x 7-in. rectangle. Spread cherries
  • over dough to within 1/2 in. of edges. Combine the flour, brown
  • sugar and pecans; sprinkle over cherries.
  • Roll up jelly-roll style, starting with a long side; pinch seams and
  • tuck ends under. Place seam side down on prepared baking sheets;
  • pinch ends together to form a ring. With kitchen scissors, cut from
  • outside edge two-thirds of the way toward center of ring at 1-in.
  • intervals. Separate strips slightly and twist to allow filling to
  • show. Cover and let rise until doubled, about 1 hour.
  • Bake at 350° for 20-25 minutes or until golden brown. Remove from
  • pans to wire racks.
  • In a small bowl, combine the confectioners' sugar, vanilla and enough
  • milk to achieve desired consistency; drizzle over warm coffee cakes.
  • Yield: 2 coffee cakes.
Nutritional Facts: 1 serving (1 slice) equals 223 calories, 6 g fat (3 g saturated fat), 21 mg cholesterol, 149 mg sodium, 38 g carbohydrate, 1 g fiber, 4 g protein.