CHERRY SWIRL COFFEE CAKE
I started cooking at age 13 when my brother, sister and I moved from an orphanage into a house with 13 rooms and 10 people. My sister and I became the household cooks. To this day, I like to cook but hate washing the dishes! - Charlene Griffin, Minocqua, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 20 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the sugar, butter, shortening, extracts, baking powder and eggs. Beat on low speed until blended; beat on high for 3 minutes. Stir in flour. , Spread two-thirds of the batter into a greased 15-1/2-in. x 10-1/2-in. x 1-in. baking pan. Spread pie filling over batter; drop remaining batter by tablespoonful over filling. Bake at 350° for 40-45 minutes or until golden. Combine the confectioners' sugar and milk; drizzle over coffee cake. Serve warm.
Nutrition Facts : Calories 285 calories, Fat 11g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 75mg sodium, Carbohydrate 44g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.
CHERRY SWIRL COFFEE CAKE
Your favorite flavor of pie filling and Bisquick® mix create a scrumptious coffee cake. Check out the kitchen tip for a smaller recipe size.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 45m
Yield 18
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Grease bottom and sides of 1 (15x10x1-inch) pan or 2 (9-inch) square pans with shortening or cooking spray. In large bowl, stir all coffee cake ingredients except pie filling; beat vigorously with spoon 30 seconds.
- Spread two-thirds of the batter (about 2 1/2 cups) in 15x10-inch pan or one-third of the batter (about 1 1/4 cups) in each square pan. Spread pie filling over batter (filling may not cover batter completely). Drop remaining batter by tablespoonfuls onto pie filling.
- Bake 20 to 25 minutes or until light brown. Meanwihle, in small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm coffee cake. Serve warm or cool.
Nutrition Facts : Calories 240, Carbohydrate 39 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 23 g, TransFat 1 g
CHERRY SWIRL COFFEE CAKE
A favorite from my friend Betty, Betty Crocker that is:) I enjoy bringing this to work! The surprise on my co-workers faces as they smell the aroma in the air... the almond extract and cherry and of course it is still warm when they eat it puts a smile on my face and in my heart!
Provided by mary Armstrong
Categories Other Breakfast
Time 1h5m
Number Of Ingredients 12
Steps:
- 1. Heat oven to 350 degrees. Grease bottom and sides of 1 (15x10x1 inch) pan or 2 (9-inch) square pans with shortening or cooking spray.
- 2. In a large bowl, stir all coffee cake ingredients except the pie filling; beat vigorously with spoon for 30 seconds.
- 3. Spread about 2 1/2 cups of the batter in the prepared 15x10 pan or 1 1/4 cups in the 9 inch-pan . Spread pie filling over batter ( filling may not cover batter completely). Note: I have made this in a "larger" 9x13 pan, it is an old pan and works well but it takes a bit longer to bake, but is soooo good! Of course you can cut it into as many servings as you wish...
- 4. Drop remaining batter by tablespoonfuls onto pie filling.
- 5. Bake 2o to 25 minutes or until light brown. Test with a toothpick.
- 6. Meanwhile, in a small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle over warm cake. Serve warm or cool.
CHERRY SWIRL COFFEE CAKE
There's nothing like a little piece of sweet coffee cake to go with your coffee or tea in the morning! And this is a great one if you like cherries and almond flavor together. If you're like me, you can even go with 2 tsp almond extract and skip the vanilla. You can also use other pie fillings to change the taste, although cherry is my favorite. This comes from one of my favorite and most used cookbooks, The Best of Mennonite Fellowship Meals.
Provided by Whisper
Categories Breads
Time 1h
Yield 24-30 serving(s)
Number Of Ingredients 11
Steps:
- Mix all cake ingredients except pie filling.
- Stir until just mixed.
- Generously grease jelly roll pan or two 9-inch cake pans.
- Spread 2/3 of batter into pan.
- Spread pie filling over batter.
- Drop remaining batter by tablespoonsful onto pie filling.
- Spread tablespoons of batter together as much as possible.
- (Not all of pie filling will be covered.).
- Bake at 350 degrees F for 30-40 minutes or until done.
- Combine glaze ingredients and drizzle over cake while still warm.
CHERRY-SWIRL CHIFFON CAKE
This impressive-looking cake elicits oohs and ahhs whenever it appears on the table. Use peppermint extract in place of cherry extract if you desire.
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 12 servings.
Number Of Ingredients 21
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Meanwhile, in another bowl, combine the flour, sugar, baking powder and salt. Whisk the egg yolks, water, oil and extract; add to dry ingredients. Beat until well blended. , Add cream of tartar to egg whites; beat on medium speed until stiff peaks form. Fold into batter. Remove a third of the batter to a small bowl; tint pink with red food coloring. Alternately spoon plain and pink batters into an ungreased 10-in. tube pan. Cut through batter with a knife to swirl. , Bake on the lowest oven rack at 325° for 60-70 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour. , For frosting, in a small heavy saucepan, combine the sugar, egg whites, corn syrup, water and cream of tartar over low heat. With a hand mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 8-10 minutes. Pour into the bowl of a heavy-duty stand mixer; add extracts. Beat on high until frosting forms stiff peaks, about 7 minutes., Run a knife around side and center tube of pan. Remove cake to a serving plate. Frost top and sides of cake. Add drops of food coloring to frosting at base of cake; with a spatula, blend color up toward top of cake. Sprinkle with candies if desired.
Nutrition Facts : Calories 383 calories, Fat 11g fat (2g saturated fat), Cholesterol 89mg cholesterol, Sodium 357mg sodium, Carbohydrate 64g carbohydrate (40g sugars, Fiber 0 fiber), Protein 6g protein.
CHERRY SWIRL CAKE
Make and share this Cherry Swirl Cake recipe from Food.com.
Provided by Kathy Romayne
Categories Dessert
Time 30m
Yield 9-12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Mix cake mix according to package directions using the water, oil and egg whites. Pour into prepared 9 X 13 inch cake pan. Spread evenly.
- Drop cherry pie filling on top by spoonfuls and then swirl it through the cake with a knife. Do not mix too much. You want the swirled effect.
- Bake for 30 minutes or until cake tests done.
- Cool completely.
- Top with the Cool Whip topping and chill at least 2 hours before serving. Keep leftovers chilled.
- Variations: try other pie fillings.
Nutrition Facts : Calories 487.5, Fat 23.8, SaturatedFat 7.9, Cholesterol 34.8, Sodium 425.2, Carbohydrate 64.5, Fiber 0.9, Sugar 31.7, Protein 4.6
CHERRY SWIRL COFFEE CAKE RECIPE - (4.4/5)
Provided by deb49
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Grease bottom and sides of 1 (15x10x1-inch) pan or 2 (9-inch) square pans with shortening or cooking spray. In large bowl, stir all coffee cake ingredients except pie filling; beat vigorously with spoon 30 seconds. Spread two-thirds of the batter (about 2 1/2 cups) in 15x10-inch pan or one-third of the batter (about 1 1/4 cups) in each square pan. Spread pie filling over batter (filling may not cover batter completely). Drop remaining batter by tablespoonfuls onto pie filling. Bake 20 to 25 minutes or until light brown. Meanwihle, in small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm coffee cake. Serve warm or cool.
CHERRY SWIRL COFFEE CAKE
Steps:
- Preheat oven to 350. Grease a jelly roll pan (15x10x1") or two square pans (9x9x2). Mix all ingredients except pie filling and glaze; beat vigorously 30 seconds. Spread 2/3 of batter (about 2-1/2 cups) in jelly roll pan or 1/3 of the batter (about 1-1/4 cups) in each square pan. Spread pie filling over batter. Drop remaining batter by tablespoonfuls onto pie filling. Bake until light brown, 20-25 minutes. Drizzle with glaze while warm. To make glaze, beat powdered sugar and milk untli smooth and of desired consistency.
CHERRY SWIRL COFFEE CAKE
I got this recipe off the net a few years back. These coffee cakes are simple to make and extremely good. You don't have to use cherry preserves you can use whatever is your favorite.
Provided by susan tinney @susie417
Categories Sweet Breads
Number Of Ingredients 11
Steps:
- Heat first 4 ingredients in small saucepan to boiling; cool to luke warm. 105 to 115
- Stir in yeast. Transfer mixture to medium bowl . Add i cup of flour and beat well.
- Stir in enough remaining flour to make a thick batter; beat until smooth.
- Let rise, covered in warm place, free from drafts, until doubled in bulk. about 1 hour.
- Stir batter down. Pour batter into 2 greased round 0-inch cake pans; let rise until doubled in bulk about 1 hour.
- Make a swirl design on top of batter with a floured spoon; fill grooves with preserves, using 1/4 for each coffee cake.
- Heat oven to 375.
- Bake until cakes are golden about 30 to 35 minutes.
- Remove from pans and cool on wire racks fill grooves with the remaining preserves.
- Mix powdered sugar with vanilla extract and enough milk to make a thin glaze; drizzle over warm coffee cakes and sprinkle with almonds.
- Enjoy
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