Ingredients Jump to Instructions ↓

  1. 2-1/2 to 3 cups all-purpose flour

  2. 1/4 cup sugar

  3. 1 package (1/4 ounce) active dry yeast

  4. 1 teaspoon salt

  5. 1/2 cup water

  6. 1/2 cup 2% milk

  7. 1/2 cup butter, cubed

  8. 2 eggs

  9. 1 can (21 ounces) cherry pie filling

  10. GLAZE:

  11. 1/2 cup confectioners' sugar

  12. 1/4 teaspoon almond extract

  13. 3 to 4 teaspoons 2% milk

Instructions Jump to Ingredients ↑

  1. Cherry Yeast Coffee Cake Recipe photo by Taste of Home 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.

  2. 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.

  3. 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.

  4. 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.


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