Indulge in a nostalgic journey with our collection of delectable canned cherry coffee cake recipes. These classic treats, popular in the 1970s, offer a delightful blend of sweet and tangy flavors. Whether you prefer a simple yet satisfying coffee cake or one bursting with nuts, chocolate, or streusel topping, our curated recipes cater to every palate. Prepare to tantalize your taste buds with these treasured recipes, each promising a unique and memorable experience. From the moist and tender crumb to the luscious cherry filling, these coffee cakes are sure to become cherished favorites. So, preheat your oven, gather your ingredients, and let's embark on a culinary adventure that celebrates the timeless charm of canned cherry coffee cake.
Check out the recipes below so you can choose the best recipe for yourself!
HOMEMADE CHERRY COFFEE CAKE
This homemade cherry coffee cake is so easy to make and is great for breakfast, a snack, or dessert.
Provided by Stephanie Manley
Categories Breakfast
Time 1h5m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- In a medium bowl, combine 1 3/4 cups flour, baking powder, and 1 teaspoon of cinnamon; set aside.
- In a large bowl, with electric mixer on high speed, beat 5 tablespoons butter and 3/4 cup sugar until creamy.
- Blend in eggs and vanilla. On low speed, gradually add flour mixture alternating with milk until well combined.
- Spread batter into greased 9-inch springform pan; spoon cherry pie filling over batter.
- Bake at 350 degrees for 40 minutes.
Nutrition Facts : Calories 291 kcal, Carbohydrate 47 g, Protein 3 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 51 mg, Sodium 92 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving
CHERRY COFFEE CAKE
Steps:
- Gather the ingredients. Preheat the oven to 350 F.
- Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Alternatively, use a large bowl and a hand mixer. Beat on medium-high speed until light and fluffy.
- Beat the eggs in, one at a time, until each is incorporated.
- Mix in the vanilla extract, sour cream, and milk until just combined.
- Add the flour, baking powder, baking soda, and salt to the bowl, then beat on medium-low until completely combined. Be careful to not overmix-you can stop mixing once there are just a few streaks of dry ingredients. Switch to a silicone spatula, scraping down the bowl and folding until the ingredients are well combined.
- Spray a 9-x 13-inch baking dish with cooking spray. Make sure to generously grease the sides as well as the bottom.
- Pour the batter into the prepared baking dish, spreading into an even layer.
- Pour the cherry pie filling across the top of the cake to evenly cover the top.
- Gather the ingredients.
- In a medium bowl, combine the flour, brown sugar, butter, cinnamon, and vanilla extract. With a rubber spatula or your hands, fold the ingredients together until a crumbly mixture forms.
- Evenly distribute the streusel over the top of the cherry pie filling.
- Bake until the streusel is browned and the cherry juices are bubbling, and a toothpick inserted in the middle of the cake comes out with a few moist crumbs clinging to it, 50 minutes to 1 hour.
- Gather the ingredients.
- In a medium bowl, whisk together the confectioners' sugar, melted butter, milk, and vanilla extract until the icing is smooth.
- Let the cake cool slightly, about 10 minutes. Drizzle the icing all over the top of the cherry coffee cake. Slice and serve.
Nutrition Facts : Calories 723 kcal, Carbohydrate 112 g, Cholesterol 130 mg, Fiber 2 g, Protein 8 g, SaturatedFat 16 g, Sodium 503 mg, Sugar 52 g, Fat 27 g, UnsaturatedFat 0 g
CHERRY COFFEE CAKE
This is a light, moist cake that's delicious with any fruit, but cherries are my dad's favorite!
Provided by luvpbj
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 1h15m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and lightly flour a 10 inch tube pan. Place cherries in a bowl and toss gently with 2 tablespoons flour. Set aside.
- Stir together the flour, salt, baking powder, and cinnamon in a medium bowl. Beat together the oil, eggs, sugar, vanilla extract, and milk until smooth in a large mixing bowl. Stir in the flour mixture until smooth. Fold in the cherries. Pour batter into prepared pan.
- Bake in preheated oven until toothpick inserted into cake comes out clean, about 60 minutes. Cool in pan 10 minutes, then turn out onto a serving plate or wire rack.
Nutrition Facts : Calories 289.2 calories, Carbohydrate 38 g, Cholesterol 32.6 mg, Fat 13.7 g, Fiber 1.1 g, Protein 4.2 g, SaturatedFat 2.5 g, Sodium 295.6 mg, Sugar 20.4 g
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-ALMOND COFFEE CAKE
Categories Cake Fruit Breakfast Brunch Bake Cherry Almond Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Butter 10-inch-diameter springform pan. Beat sugar and butter in large bowl until light. Add eggs, vanilla extract and almond extract and beat well. Sift flour, baking powder, baking soda and salt into medium bowl. Mix half of dry ingredients into butter mixture. Mix in sour cream, then remaining dry ingredients.
- Pour 2/3 of batter (about 2 cups) into prepared pan. Drop pie filling by tablespoons evenly over batter. Drop remaining batter by spoonfuls over pie filling. Using back of spoon, carefully spread batter over filling. Sprinkle with almonds. Bake until tester inserted into center of cake comes out clean, about 1 hour 5 minutes. Cool in pan on rack. (Can be prepared 1 day ahead. Cover with foil and store at room temperature.) Cut around sides of pan. Remove pan.
Tips:
- Use fresh or frozen cherries: If using fresh cherries, remove the pits before measuring. If using frozen cherries, thaw them before using.
- Drain the cherries well: Before adding the cherries to the batter, be sure to drain them well to remove any excess liquid.
- Don't overmix the batter: Overmixing the batter will make the coffee cake tough. Mix just until the ingredients are combined.
- Bake the coffee cake in a preheated oven: This will help ensure that the coffee cake bakes evenly.
- Let the coffee cake cool before serving: This will allow the flavors to develop and the cake to set.
Conclusion:
Canned Cherry Coffee Cake is a classic 1970s recipe that is still enjoyed today. It is a simple and easy recipe to make, and it always turns out delicious. The canned cherries add a sweet and tart flavor to the coffee cake, and the streusel topping gives it a nice crunchy texture. This coffee cake is perfect for breakfast, brunch, or dessert.
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