Cherry Lattice Coffee Cake Recipe

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

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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.
MAKES:
20 servings
TOTAL TIME:
Prep: 35 min. + rising Bake: 35 min.
MAKES:
20 servings
TOTAL TIME:
Prep: 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 or margarine, 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 mixing 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, abut 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. 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.
Originally published as Cherry Lattice Coffee Cake in Country Woman Christmas Annual 1998, p19

Nutritional Facts

1 slice: 165 calories, 5g fat (2g saturated fat), 22mg cholesterol, 147mg sodium, 25g carbohydrate (9g sugars, 1g fiber), 4g protein.

  • 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 or margarine, 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
  1. In a mixing 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, abut 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. 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.
Originally published as Cherry Lattice Coffee Cake in Country Woman Christmas Annual 1998, p19

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