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This fancy coffee cake is surprisingly easy. It makes a great gift. —Kathy McCreary, Wichita, Kansas
  • Total Time
    Prep: 30 min. + rising Bake: 20 min.
  • Makes
    2 coffee cakes (12 slices each)


  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1 cup warm whole milk (110° to 115°)
  • 1/2 cup sugar
  • 1/2 cup butter, softened
  • 1 large egg
  • 1 teaspoon salt
  • 4-1/2 to 5 cups all-purpose flour
  • 2 cans (16 ounces each) pitted tart cherries, well drained and roughly chopped
  • 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 vanilla extract
  • 1 to 2 tablespoons whole milk


  • 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, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate overnight.
  • Line 2 baking sheets with parchment; set aside. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 14x7-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° until golden brown, 20-25 minutes. 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.
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  • shortbreadlover
    Feb 3, 2014

    love anything with cherry filling. this is a real treat. i would add a bit more cherry filling and pecans.

  • APrieto646
    Dec 27, 2010

    My mother started making this over 45 years ago and it's still our favorite for Christmas breakfast. My husband requests this for his birthday dessert. Often I use 2 cans of dark sweet cherries or use 1 can of dark sweet cherries and 1 can of tart cherries combined. Either way it's delicious. I use my bread machine for this recipe now to make the dough--just put liquids in first and then layer dry on top.

  • burginde
    Nov 28, 2009

    This recipe is from the Fleischmann's yeast package. We've been using this recipe for probably 45 years and it is still a favorite.