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Glazed Cherry Coffee Cake Recipe
Glazed Cherry Coffee Cake Recipe photo by Taste of Home

Glazed Cherry Coffee Cake Recipe

Publisher Photo
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
TOTAL TIME: Prep: 25 min. Bake: 35 min. + cooling
MAKES:12-16 servings
TOTAL TIME: Prep: 25 min. Bake: 35 min. + cooling
MAKES: 12-16 servings

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 butter, melted
  • GLAZE:
  • 1 cup confectioners' sugar
  • 1 tablespoon corn syrup
  • 1 to 2 tablespoons water

Nutritional Facts

1 piece equals 268 calories, 6 g fat (3 g saturated fat), 36 mg cholesterol, 277 mg sodium, 52 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. Preheat oven to 350°. 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 13x9-in. baking dish. Gently spoon pie filling over top.
  2. In a small bowl, mix butter and remaining cake mix; sprinkle over filling.
  3. Bake 35-40 minutes or until lightly browned. Cool on a wire rack. In a small bowl, combine confectioners' sugar, corn syrup and enough water to achieve desired consistency. Drizzle over coffee cake. Yield: 12-16 servings.
Originally published as Cherry Coffee Cake in Taste of Home August/September 2006, p33

Nutritional Facts

1 piece equals 268 calories, 6 g fat (3 g saturated fat), 36 mg cholesterol, 277 mg sodium, 52 g carbohydrate, 1 g fiber, 3 g protein.

Reviews for Glazed Cherry Coffee Cake

AVERAGE RATING
   (19)
RATING DISTRIBUTION
5 Star
 (15)
4 Star
 (4)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Dec. 16, 2014

"My whole family liked this. I added some nutmeg and almond extract to the cake batter. Left the glaze off. It is sweet enough without it. Just dusted it with powdered sugar."

MY REVIEW
Reviewed Mar. 7, 2012

"very good"

MY REVIEW
Reviewed Feb. 28, 2012

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

MY REVIEW
Reviewed Feb. 13, 2012

"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"

MY REVIEW
Reviewed Sep. 13, 2011

"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."

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