CHERRY COFFEE CAKE

CHERRY COFFEE CAKE
CHERRY COFFEE CAKE

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1

    1 PKG YELLOW CAKE MIX REG SIZE DIVIDED

  • 1 1

    1 CUP ALL PURPOSE FLOUR

  • 1 1 1/4

    PKG 1/4 OZ ACTIVE DRY YEAST

  • 2/3 2/3 120-130

    CUP WARM WATER 120-130

  • 2 2

    2 EGGS LIGHTLY BEATEN

  • 1 1 21OZ

    CAN 21OZ CHERRY PIE FILLING

  • 1/3 1/3

    1/3 CUP BUTTER MELTED

  • GLAZE

  • 1 1

    1 CUP CONFECTIONERS SUGAR

  • 1 1

    1 TBSP CORN SYRUP

  • 1-2 1-2

    1-2 TBSP WATER

Directions

1 IN A LARGE BOWL, COMBINE 1 1/2 CUPS CAKE MIX, FLOUR, YEAST AND WATER UNTIL SMOOTH STIR IN EGGS UNTIL BLENDED. TRANSFER TO A GREASED 13X9 BAKING DISH. GENTLY SPOON PIE FILLING OVER TOP. 2 IN A SMALL BOWL, MIX BUTTER AND REMAINING CAKE MIX; SPRINKLE OVER FILLING. 3 BAKE AT 350 FOR 35-40 MINUTES OR UNTIL LIGHTLY BROWNED. COOL ON A WIRE RACK. IN A SMALL BOWL, COMBINE THE CONFECTIONERS SUGAR, CORN SYRUP AND ENOUGH WATER TO ACHIEVE DESRED CONSISTENCY. DRIZZLE OVER WARM COFFEE CAKE.

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