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CHERRY COFFEE CAKE

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CHERRY COFFEE CAKE 0 Picture

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

Details

Preparation

Step 1

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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