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Cherry Lattice Coffee Cake

 Cherry Lattice Coffee Cake
This cheery coffee cake is an all-time favorite with my seven grandchildren. The latticed top showcases the cherries so beautifully that it's almost too pretty to eat.
20 ServingsPrep: 35 min. + rising Bake: 35 min.

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1 cup (8 ounces) sour cream
  • 1 egg
  • 3 tablespoons sugar
  • 2 tablespoons butter, softened
  • 1 teaspoon salt
  • 3 cups all-purpose flour
  • FILLING:
  • 2-1/2 cups fresh or frozen pitted tart cherries, thawed, rinsed and drained
  • 1/2 to 3/4 cup sugar
  • 1/2 cup chopped almonds, toasted
  • 2 tablespoons all-purpose flour
  • Dash salt

Directions

  • In a bowl, dissolve yeast in water; let stand for 5 minutes. Add sour
  • cream, egg, sugar, butter, salt and 2 cups flour; beat until smooth.
  • Add enough remaining flour to form a soft dough. Turn onto a floured
  • surface; knead until smooth and elastic, about 6-8 minutes. Place in
  • a greased bowl, turning once to grease top. Cover and let rise in a
  • warm place until doubled, about 1 hour.
  • Punch dough down. Reserve 1 cup dough. Divide remaining dough in
  • half. Roll each portion into a 9-in. circle; place in greased 9-in.

2 of 2

Cherry Lattice Coffee Cake (continued)

Directions (continued)

  • round baking pans. Combine filling ingredients; spread over dough to
  • within 1/2 in. of edge.
  • Roll out reserved dough to 1/4-in. thickness; cut into 1/2-in.
  • strips. Make a lattice top over filling. Cover and let rise until
  • doubled, about 45 minutes. Bake at 375° for 15 minutes. Cover
  • top with foil; bake 20 minutes longer or until browned. Yield: 2
  • coffee cake.
Nutritional Facts: 1 serving (1 slice) equals 165 calories, 5 g fat (2 g saturated fat), 22 mg cholesterol, 147 mg sodium, 25 g carbohydrate, 1 g fiber, 4 g protein.