Print Options

Back to Cherry Pecan Coffee Cake >

Include these items:

Select reviews >

Taste of Home Logo

Cherry Pecan Coffee Cake

 Cherry Pecan Coffee Cake
Take heart! This impressive heart-shaped coffee cake is not that tricky to make. The tender golden bread is filled with maraschino cherries, pecans and sweet dried apricots, then drizzled with a yummy icing. —Linda Pauls Buhler, Kansas
24 ServingsPrep: 35 min. + rising Bake: 25 min.


  • 4-3/4 to 5-1/4 cups all-purpose flour
  • 1/2 cup sugar
  • 1-1/2 teaspoons salt
  • 2 packages (1/4 ounce each) active dry yeast
  • 1 cup (8 ounces) sour cream
  • 1/3 cup water
  • 5 tablespoons butter, divided
  • 2 eggs
  • 1 cup finely chopped dried apricots
  • 1 cup chopped maraschino cherries
  • 3/4 cup chopped pecans
  • 1/4 cup sugar
  • Confectioners' sugar icing


  • In a bowl, combine 2 cups flour, sugar, salt and yeast. In a
  • saucepan, heat sour cream, water and 4 tablespoons butter to
  • 120°-130°; add to dry ingredients. Beat on medium speed for
  • 2 minutes. Add eggs and 1/2 cup flour; beat 2 minutes longer. Stir
  • in 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; turn once to grease top. Cover
  • and let rise in a warm place until doubled, about 1-1/4 hours. Punch
  • dough down; divide in half. Roll each portion into a 24-in. x 7-in.

2 of 2

Cherry Pecan Coffee Cake (continued)

Directions (continued)

  • rectangle. Melt remaining butter; brush over dough.
  • Combine filling ingredients; sprinkle over dough. Roll up,
  • jelly-roll style, starting with a long side; pinch seam to seal.
  • Carefully shape each roll into a 26-in. rope. Place each rope, seam
  • side down, on a greased baking sheet. Pinch ends together to form a
  • ring. Shape into a heart if desired.
  • With scissors, cut from outside edge two-thirds of the way toward
  • center of heart or ring at 1-in. intervals. Separate pieces;
  • slightly twist to show filling.
  • Cover and let rise in a warm place until doubled, about 45 minutes.
  • Bake at 350° for 25-27 minutes or until lightly browned. Remove
  • from pans to wire racks to cool. Drizzle with icing. Yield: 2
  • coffee cakes.
Nutritional Facts: 1 serving (1 slice) equals 215 calories, 7 g fat (3 g saturated fat), 30 mg cholesterol, 191 mg sodium, 33 g carbohydrate, 2 g fiber, 4 g protein.