Coffee Cake Recipes
WORLD’S BEST CHERRY STREUSEL COFFEE CAKE TO SHARE
It’s nice to have some do-ahead brunch items which are ready to serve no matter what time you gather. Here is one of my all-time favorites. And it’s so easy even the kids can help!
I love this coffee cake for its versatility – you can use virtually any kind of canned pie filling, add nuts if you like (or don’t if you don’t like), serve it plain, dusted with confectioners’ sugar, or drizzle a pretty glaze on top.
The best thing is this cake freezes well – just don’t sprinkle the confectioners’ sugar on or glaze it until you serve. Now because we like a lot of fruit on top, I usually use two cans of pie filling. You can use one if you like.
Here’s how to make it:
1 package yellow cake mix (regular size cake mix)
1 package active dry yeast
1 cup all purpose flour
2 large eggs, room temperature
2/3 cup warm water
1/3 cup butter or margarine, melted
1-2 cans, approx. 15 oz ea., cherry pie filling, or flavor of your choice
(I like to add a drop or two of almond extract to the cherry filling)
Glaze:
1 cup confectioners sugar
2-3 tablespoons water
1 teaspoon vanilla
Preheat oven to 375.
In large bowl, combine 1-1/2 cups dry cake mix with yeast and flour. Add
eggs and water. Beat for 2 minutes. Spread in greased or sprayed 9x13 pan,
or two 8” square pans. Spoon pie filling over dough. In a separate
bowl, combine rest of cake mix with melted margarine until crumbly. Sprinkle
over pie filling. Bake 30 minutes or until toothpick inserted in center
comes out clean. Don’t overbake – cake is usually done in 30
minutes, and know that even if the toothpick comes out clean, there will
be a bit of filling clinging to it.
To make glaze: Mix confectioners’ sugar, water and vanilla. Drizzle over cooled cake.
To freeze: Cool and wrap well. Remember, don’t ice it until you serve it.
©2006-2010 Rita Heikenfeld and AboutEating.com
