- 2-1/2 to 3 cups all-purpose flour
- 1/4 cup sugar
- 1 package (1/4 ounce) active dry yeast
- 1 teaspoon salt
- 1/2 cup water
- 1/2 cup 2% milk
- 1/2 cup butter, cubed
- 2 eggs
- 1 can (21 ounces) cherry pie filling
- 1/2 cup confectioners' sugar
- 1/4 teaspoon almond extract
- 3 to 4 teaspoons 2% milk
- In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. In a small saucepan, heat the water, milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Beat in eggs until smooth.
- Stir in enough remaining flour to form a soft dough (dough will be sticky). Cover and let rise in a warm place until doubled, about 40 minutes.
- Stir dough down and spoon two-thirds into a greased 13-in. x 9-in. baking pan. Top with pie filling. Drop remaining dough by tablespoonfuls over pie filling. Cover and let rise in a warm place until doubled, about 30 minutes.
- Bake at 350° for 35-40 minutes or until golden brown. Place pan on a wire rack. Combine the confectioners' sugar, extract and enough milk to achieve a drizzling consistency; drizzle over warm coffee cake. Yield: 12 servings.
Reviews for Cherry Yeast Coffee Cake
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anything with cherries and a yeast dough is on my yum yum list and this one is on the top. loved it
Awesome i loved how fast it took to put it together and simple!! I made a 9"x9' pan the rest in cupcake cups/muffin maker! Turned out lovely! One things, its not sweet enough. But with enough glaze its perfect!!!!
I like this recipe so much & the way it tastes I decided to alter it a little & use it to make a loaf of bread. I tweaked the ingredients slightly by adding about 1/4 cup of wheat flour & slightly more than 1/8 cup of flaxseed to give the loaf some fiber. The bread came out very moist & tasty. I let it rise in the loaf pan & left my house for a couple of hours. It rose over the sides of the pan & I had to fold it back onto the top of the pan. It didn't look the greatest, but the bread still turned out good enough to eat. I'm sure it will be much better when I double rise the dough as called for in the original recipe.
This cake is very easy to make & tastes really good. I haven't had the cherry pie filling that the recipe calls for, but that has never stopped me from experimenting. the first time I made it I used about 12 oz. from a jar of peaches, mixed it with some cut up strawberries, & a can of Solo nut filling. The end product tasted great. As I'm writing this my third itteration of the recipe is cooling. I used some peach, mango, orange fruit spread for the filling & I mixed the water with sugar & made a yeast starter. I also placed the mixed batter into a round pan, put in the fruit mixture, topped it with the remaining dough, & then let it rise in the sun on my table. It all looks & smells pretty good so I can't wait to try it out.
I liked it , it was easy, not to sweet, used blueberry pie filling instead, forgot to add the glaze but i dont usually frost anything, so didn't miss it.