Best 20 Cherry Coffee Recipes

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Indulge your senses with the tantalizing symphony of flavors in our collection of cherry coffee recipes. From the classic simplicity of a cherry coffee infusion to the decadent richness of a cherry coffee cheesecake, each recipe offers a unique twist on this delightful combination.

Savor the timeless elegance of our cherry coffee infusion, where the vibrant essence of cherries harmonizes perfectly with the robust aroma of coffee, creating a beverage that is both invigorating and soothing. For a touch of indulgence, try our cherry coffee milkshake, a luscious blend of coffee, cherries, and ice cream that will transport you to a state of pure bliss.

If you're in the mood for something more substantial, our cherry coffee cake is a culinary masterpiece that combines the richness of coffee with the sweetness of cherries, resulting in a moist and flavorful treat that will satisfy your cravings. And for a truly decadent experience, our cherry coffee cheesecake takes the spotlight, featuring a creamy cheesecake filling infused with coffee and topped with a layer of cherry compote, creating a dessert that is both visually stunning and irresistibly delicious.

No matter your preference, our cherry coffee recipes offer a delightful journey for your taste buds. Each recipe is carefully crafted to ensure that the flavors of coffee and cherries complement each other perfectly, resulting in a culinary experience that is both satisfying and memorable.

Here are our top 20 tried and tested recipes!

CHERRY SWIRL COFFEE CAKE



Cherry Swirl Coffee Cake image

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

1-1/2 cups sugar
1/2 cup butter, softened
1/2 cup shortening
1 teaspoon almond extract
1 teaspoon vanilla extract
1/2 teaspoon baking powder
4 large eggs
3 cups all-purpose flour
1 can (21 ounces) cherry pie filling
GLAZE:
1 cup confectioners' sugar
1 to 2 tablespoons whole milk

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 COFFEE CAKE



Cherry Coffee Cake image

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

1 ½ cups cherries, pitted and halved
2 tablespoons all-purpose flour
2 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon ground cinnamon
⅔ cup vegetable oil
2 eggs
1 cup white sugar
1 teaspoon vanilla extract
1 cup milk

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 CREAM CHEESE COFFEE CAKE



Cherry Cream Cheese Coffee Cake image

You'll like the texture of this tender coffee cake. The sour cream pairs well with the cherries, and the crunchy almonds make a nice accent. With a sweet streusel topping, it's hard to eat only one slice. -Linda Guiles, Belvidere, New Jersey

Provided by Taste of Home

Time 1h15m

Yield 10 servings.

Number Of Ingredients 15

2-1/4 cups all-purpose flour
3/4 cup sugar
3/4 cup cold butter, cubed
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg, lightly beaten
3/4 cup sour cream
1 teaspoon almond extract
FILLING:
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1 large egg, lightly beaten
1 can (21 ounces) cherry pie filling
1/2 cup slivered almonds

Steps:

  • In a large bowl, combine flour and sugar. Cut in butter until crumbly. Reserve 3/4 cup crumb mixture. Add the baking powder, baking soda and salt to remaining crumb mixture. Stir in the egg, sour cream and almond extract until blended. Press onto the bottom and 1 in. up the sides of an ungreased 9-in. springform pan with removable bottom. , For filling, in a large bowl, beat cream cheese and sugar for 1 minute. Add egg; beat just until combined. Spread over crust. Carefully top with pie filling. Sprinkle with almonds and reserved crumb mixture. , Bake at 350° for 50-60 minutes or until center is set. Cool on a wire rack. Carefully run a knife around edge of pan to loosen; remove sides of pan. Store in the refrigerator.

Nutrition Facts : Calories 532 calories, Fat 29g fat (16g saturated fat), Cholesterol 116mg cholesterol, Sodium 440mg sodium, Carbohydrate 61g carbohydrate (36g sugars, Fiber 2g fiber), Protein 8g protein.

CHERRY STREUSEL COFFEE CAKE



Cherry Streusel Coffee Cake image

This is one of my family's favorite coffeecakes. The original recipe called for 3/4 cup evaporate milk with 1 Tbls. lemon juice in it and it was very good. However, using the sour cream and milk makes it even better. It is so moist and tender and delicious you will have to eat seconds! Works well for company or to give as a gift too. I always prepare it on Saturday night for Sunday morning. Just cover lightly with a towel.

Provided by Marg CaymanDesigns

Categories     Breads

Time 1h13m

Yield 8 serving(s)

Number Of Ingredients 11

2 1/4 cups flour
3/4 cup sugar
2/3 cup butter, softened
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup sour cream (approx.)
1/4 cup milk (approx.)
1 egg, beaten
1 teaspoon almond extract
1 (21 ounce) can cherry pie filling
1/3 cup sliced almonds

Steps:

  • Combine flour and sugar in a large bowl.
  • Cut in butter until mixture is crumbly.
  • Set aside 1/2 cup of the mixture.
  • Add baking powder and baking soda to the remaining flour mixture.
  • Put approximately 1/2 cup of sour cream (I use Breakstone Fat Free) in a 'liquid' measuring cup.
  • Add enough milk to make 3/4 cup.
  • Blend together well and add to dry ingredients along with beaten egg and extract; stir just until moistened.
  • Spread 2/3 of the batter over bottom and about 1 inch up the side of a greased 9-inch springform pan to form a shell.
  • Spread pie filling in shell.
  • Drop small spoonfuls of remaining batter over pie filling.
  • Stir almonds into reserved crumb mixture.
  • Sprinkle evenly over cake.
  • Bake in 350°F oven for 50 to 55 minutes.

GLAZED CHERRY COFFEE CAKE



Glazed Cherry Coffee Cake image

This cherry coffee cake is the one people always rave over. Delicious enough for me to eat for breakfast, lunch, and dinner!

Provided by Anna W

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 40m

Yield 24

Number Of Ingredients 9

1 ¾ cups white sugar
1 cup butter, softened
4 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 ½ teaspoons baking powder
1 (12 ounce) can cherry pie filling
½ cup powdered sugar
¼ cup milk

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x14-inch jelly roll pan.
  • Mix sugar, butter, eggs, and vanilla extract together in a large mixing bowl. Combine flour and baking powder in another bowl. Add to sugar mixture and mix until well blended.
  • Pour 3/4 of the batter into the prepared pan. Spoon cherry pie filling over the batter. Spoon remaining batter on top of pie filling (it won't cover it all).
  • Bake in the preheated oven until golden and a toothpick inserted into the center comes out mostly clean, 25 to 30 minutes.
  • Combine powdered sugar and milk in a bowl for frosting. Drizzle on top of coffee cake. Let cool slightly before cutting and serving.

Nutrition Facts : Calories 221.3 calories, Carbohydrate 33.3 g, Cholesterol 51.5 mg, Fat 8.7 g, Fiber 0.5 g, Protein 2.9 g, SaturatedFat 5.2 g, Sodium 100.5 mg, Sugar 17.4 g

CHERRY YEAST COFFEE CAKE



Cherry Yeast Coffee Cake image

My mother taught me how to cook, and this delightful recipe is from her. Whoever tries it says it's the best coffee cake ever invented! It requires no kneading, and you can tint the icing any color you want.

Provided by Taste of Home

Time 50m

Yield 12 servings.

Number Of Ingredients 13

2-1/2 to 3 cups all-purpose flour
1/4 cup sugar
1 package (1/4 ounce) active dry yeast
1 teaspoon salt
1/2 cup water
1/2 cup 2% milk
1/2 cup butter, cubed
2 eggs
1 can (21 ounces) cherry pie filling
GLAZE:
1/2 cup confectioners' sugar
1/4 teaspoon almond extract
3 to 4 teaspoons 2% milk

Steps:

  • In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. In a small saucepan, heat the water, milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Beat in eggs until smooth., Stir in enough remaining flour to form a soft dough (dough will be sticky). Cover and let rise in a warm place until doubled, about 40 minutes., Stir dough down and spoon two-thirds into a greased 13-in. x 9-in. baking pan. Top with pie filling. Drop remaining dough by tablespoonfuls over pie filling. Cover and let rise in a warm place until doubled, about 30 minutes., Bake at 350° for 35-40 minutes or until golden brown. Place pan on a wire rack. Combine the confectioners' sugar, extract and enough milk to achieve a drizzling consistency; drizzle over warm coffee cake.

Nutrition Facts : Calories 274 calories, Fat 9g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 278mg sodium, Carbohydrate 44g carbohydrate (22g sugars, Fiber 1g fiber), Protein 5g protein.

CHERRY SWIRL COFFEE CAKE



Cherry Swirl Coffee Cake image

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

4 cups Original Bisquick™ mix
1/2 cup granulated sugar
1/4 cup butter or margarine, melted
1/2 cup milk
1 teaspoon vanilla
1 teaspoon almond extract
3 eggs
1 can (21 oz) cherry pie filling
1 cup powdered sugar
1 to 2 tablespoons milk

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 COFFEE CAKE



Cherry Coffee Cake image

Coffee cakes are one of my favorite thing to bake and serve to friends and family. This one is extra special with cherries and almond extract flavoring.-Heidi Schwanz, Chili, Wisconsin

Provided by Taste of Home

Time 1h15m

Yield 20 servings.

Number Of Ingredients 17

2 cups all-purpose flour
1/2 cup sugar
3 teaspoons baking powder
1 teaspoon salt
2/3 cup shortening
3/4 cup 2% milk
FILLING:
1 cup sugar or sugar to taste
1/4 cup cornstarch
1/4 teaspoon salt
2 cans (14-1/2 ounces each) pitted tart red cherries
1/4 to 1/2 teaspoon almond extract
TOPPING:
1/2 cup sugar
1/2 cup all-purpose flour
1-1/2 teaspoons ground cinnamon
1/4 cup butter

Steps:

  • Preheat oven to 350°. Sift together flour, sugar, baking powder and salt. Work in shortening. Add milk. Spread into a greased 13x9-in. baking pan., For filling, combine sugar, cornstarch and salt in a saucepan. Drain cherries, reserving juice. Set cherries aside and add juice to saucepan. Cook and stir over medium heat until thickened and bubbly; cook and stir 2 minutes more. Remove from heat; stir in extract. Stir in cherries; cool slightly. Spread on dough., For topping, combine sugar, flour and cinnamon in a small bowl. Cut in butter until crumbly; sprinkle over filling. Bake until bubbly and golden brown, 50-55 minutes.

Nutrition Facts : Calories 243 calories, Fat 9g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 237mg sodium, Carbohydrate 38g carbohydrate (24g sugars, Fiber 1g fiber), Protein 2g protein.

CHERRY-ALMOND COFFEE CAKE



Cherry-Almond Coffee Cake image

Every Christmas morning, I bake a coffee cake that's rich and creamy like a cheesecake. My family loves cherries on top, but make it yours with any kind of fruit preserves. -Sue Torn, Germantown, WI

Provided by Taste of Home

Time 1h5m

Yield 12 servings.

Number Of Ingredients 12

2-1/2 cups all-purpose flour
1 cup sugar, divided
3/4 cup cold butter, cubed
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
2 large eggs, room temperature, divided use
1 teaspoon almond extract
1 package (8 ounces) cream cheese, softened
1 cup cherry preserves
1/2 cup sliced almonds

Steps:

  • Preheat oven to 350°. In a large bowl, mix flour and 3/4 cup sugar; cut in butter until crumbly. Reserve 1/2 cup crumb mixture for topping. Add baking powder, baking soda and salt to remaining crumb mixture. Stir in sour cream, 1 egg and the extract until blended., Spread onto bottom of a greased 9-in. springform pan. In a small bowl, beat cream cheese and remaining sugar until smooth. Add remaining egg; beat on low speed just until blended. Pour into pan; spoon preserves over top. Sprinkle with reserved crumb mixture and almonds., Bake until top is golden brown, 50-60 minutes. Cool on a wire rack 15 minutes. Loosen sides from pan with a knife; remove rim from pan. Serve warm or cold. Refrigerate leftovers.

Nutrition Facts : Calories 468 calories, Fat 24g fat (14g saturated fat), Cholesterol 96mg cholesterol, Sodium 298mg sodium, Carbohydrate 56g carbohydrate (34g sugars, Fiber 1g fiber), Protein 6g protein.

BROWN BUTTER-BOURBON-CHERRY COFFEE CAKE WITH PECAN STREUSEL



Brown Butter-Bourbon-Cherry Coffee Cake with Pecan Streusel image

This addictively fragrant brunch bread is oven-ready in next to no time thanks to Betty Crocker yellow cake mix.

Provided by By Cindy Rahe

Categories     Side Dish

Time 1h10m

Yield 12

Number Of Ingredients 13

1/2 cup unsalted butter
1/4 cup bourbon
3/4 cup dried sour cherries
1 cup sour cream
4 eggs
1 box Betty Crocker™ yellow cake mix
1/2 cup chopped pecans
3 tablespoons unsalted butter, cubed
1/2 cup Gold Medal™ all-purpose flour
1/4 cup sugar
1/3 cup chopped pecans
1/2 teaspoon ground cinnamon
Dash of salt

Steps:

  • Heat oven to 350°F. Spray 10-inch angel food (tube) cake pan generously with cooking spray, and set it on cookie sheet.
  • In 1-quart saucepan or 6-inch skillet, brown 1/2 cup butter by melting over medium heat until it begins to foam, then beat constantly with whisk until solid bits in butter turn dark brown and smell fragrant like toffee. Remove from heat, and pour butter into heatproof dish to cool.
  • In small bowl, mix bourbon and cherries; allow to soak about 10 minutes. In medium bowl, beat sour cream, cooled browned butter and eggs with whisk. Beat bourbon-soaked cherries into sour cream mixture with whisk.
  • In large bowl, place cake mix and pecans. Fold in sour cream mixture until just combined. Scrape batter into pan.
  • In small bowl, mix Streusel ingredients. Pinch butter into mixture until sandy and clumps form when pinched. Sprinkle streusel over batter in pan.
  • Bake 45 to 50 minutes or until toothpick inserted in center of cake comes out clean. Cool 20 minutes. Loosen cake from pan using sharp, thin knife; remove from pan. Cool completely before serving with or without glaze (see tip for glaze).

Nutrition Facts : Calories 410, Carbohydrate 47 g, Cholesterol 100 mg, Fat 4 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 28 g, TransFat 1/2 g

CHERRY-CHOCOLATE COFFEE CAKE



Cherry-Chocolate Coffee Cake image

Provided by Food Network Kitchen

Time 2h10m

Yield 6-8 servings

Number Of Ingredients 22

1 cup blanched almonds
1 cup sugar
1 stick cold unsalted butter, cut into pieces
3/4 cup all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons finely grated orange zest
1/4 cup unsweetened cocoa powder
1 3/4 pounds fresh sour cherries, pitted (2 1/2 cups), or 2 cups jarred pitted sour cherries, drained
1/2 teaspoon almond extract
2 tablespoons cherry liqueur (optional)
2 tablespoons all-purpose flour
2 tablespoons sugar
3 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1 1/3 cups sour cream
2 teaspoons vanilla extract
1 teaspoon almond extract
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature, plus more for the pan
1 cup sugar
3 large eggs

Steps:

  • Position a rack in the lower third of the oven and preheat to 350 degrees F. Make the streusel: Spread the almonds on a baking sheet and bake until toasted, 5 to 7 minutes; let cool and transfer to a food processor. Add the sugar, butter, flour, cinnamon, orange zest and cocoa powder and pulse until the nuts are ground and the mixture starts to clump. Refrigerate until ready to use.
  • Make the filling: Toss the cherries, almond extract and cherry liqueur, if using, in a bowl. Stir in the flour and sugar.
  • Make the cake: Whisk the flour, baking powder, baking soda and salt in a large bowl. In a small bowl, whisk the sour cream and vanilla and almond extracts. Beat the butter and sugar in a stand mixer fitted with the paddle attachment on medium speed until smooth, about 5 minutes. Scrape down the bowl. Beat in the eggs one at a time, until light and fluffy, 2 to 3 minutes.
  • Beat in half of the flour mixture on low speed until almost incorporated, then beat in half of the sour cream mixture. Beat in the remaining flour mixture, then the sour cream mixture; finish mixing the batter by hand (do not overmix).
  • Butter the bottom and sides of a 10-inch springform pan. Spread half of the batter in the pan. Sprinkle half of the streusel on top, then cover with the cherry filling. Drop spoonfuls of the remaining batter on top of the cherries and smooth with the back of a spoon. Top with the remaining streusel.
  • Bake on the lower oven rack until the cake springs back in the center when pressed, about 1 hour, 20 minutes. Transfer to a rack to cool. Run a knife around the inside of the pan, then remove the side.

CHERRY CRUMB COFFEE CAKE



Cherry Crumb Coffee Cake image

Make and share this Cherry Crumb Coffee Cake recipe from Food.com.

Provided by Lvs2Cook

Categories     Breads

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 17

1/4 cup butter or 1/4 cup margarine
1 cup sugar
2 eggs
1 cup sour cream or 1 cup plain low-fat yogurt
1/4 cup milk
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt (optional)
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
21 ounces cherry pie filling
1/2 cup all-purpose flour
1/4 cup brown sugar
1 teaspoon cinnamon
3 teaspoons butter or 3 teaspoons margarine
1/2 cup chopped nuts, use your favorite

Steps:

  • In mixing bowl, cream together butter and sugar. Add eggs, one at a time. Mix well. Add remaining ingredients except pie filling. Beat well.
  • Spread half of the batter in a greased 13 x 9" baking pan. Spread cherry pie filling over batter. Cover with remaining batter.
  • For topping: combine all ingredients except.
  • butter and nuts in a small mixing bowl. Cut in butter. Stir in nuts. Sprinkle topping over batter.
  • Bake at 350º about 45 minutes until cake springs back when lightly pressed with finger.

GLAZED CHERRY COFFEE CAKE



Glazed Cherry Coffee Cake image

With its pretty layer of cherries and crunchy streusel topping, this coffee cake is great for breakfast. Or you can even serve it for dessert. -Gail Buss, Beverly Hills, Florida

Provided by Taste of Home

Categories     Brunch     Desserts     Dinner

Time 1h

Yield 16 servings.

Number Of Ingredients 11

1 package yellow cake mix (regular size), divided
1 cup all-purpose flour
1 package (1/4 ounce) active dry yeast
2/3 cup warm water (120° to 130°)
2 large eggs, lightly beaten, room temperature
1 can (21 ounces) cherry pie filling
1/3 cup butter, melted
GLAZE:
1 cup confectioners' sugar
1 tablespoon corn syrup
1 to 2 tablespoons water

Steps:

  • Preheat oven to 350°. 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-in. baking dish. Gently spoon pie filling over top., In a small bowl, mix butter and remaining cake mix; sprinkle over filling., Bake 35-40 minutes or until lightly browned. Cool on a wire rack. In a small bowl, combine confectioners' sugar, corn syrup and enough water to achieve desired consistency. Drizzle over coffee cake.

Nutrition Facts :

CHERRY CREAM CHEESE COFFEE CAKE



Cherry Cream Cheese Coffee Cake image

Make and share this Cherry Cream Cheese Coffee Cake recipe from Food.com.

Provided by ShaniRage

Categories     Breads

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 14

2 1/4 cups all-purpose flour
3/4 cup sugar
3/4 cup cold butter, cubed
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 egg, lightly beaten
3/4 cup sour cream
1 teaspoon almond extract
1 (8 ounce) package cream cheese, softened
1/4 cup sugar
1 egg, slightly beaten
1 (21 ounce) can cherry pie filling
1/2 cup slivered almonds

Steps:

  • Preheat oven to 350°F.
  • For cake:.
  • Combine flour and sugar.
  • Cut in butter until crumbly.
  • Reserve 3/4 cup of crumble mixture.
  • With remaining crumble mixture, add baking soda, baking powder, and salt.
  • Stir in egg, sour cream, and almond extract until blended.
  • Press into the bottom and 1" up the sides of an ungreased springform 9" pan with a removable bottom.
  • Prepare filling:.
  • In a large bowl, beat cream cheese and sugar one minute.
  • Add egg, mix well.
  • Spread over cake in bottom of pan.
  • Carefully top with cherry pie filling.
  • Sprinkle with almonds and reserved crumble mixture.
  • Bake for 50-60 minutes or until center is set.
  • Cool on a rack 15-20 minutes.
  • Carefully run a knife around the edge of the pan to loosen.
  • Remove bottom and slide cake out of pan.

Nutrition Facts : Calories 889.4, Fat 49, SaturatedFat 27.6, Cholesterol 185.7, Sodium 661.8, Carbohydrate 101.2, Fiber 2.9, Sugar 34.2, Protein 13.2

CHERRY SWIRL COFFEE CAKE



Cherry Swirl Coffee Cake image

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

CAKE
4 c original bisquick mix
1/2 c sugar
1/4 c butter, melted
1/2 c milk
1 tsp vanilla
1 tsp almond extract ( i use 1/2 teasp. more)
3 eggs
1 can(s) (21 oz.) cherry pie filling
GLAZE
1 c powdered sugar
1-2 Tbsp milk

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.

CHOCOLATE-CHERRY COFFEE MIX



Chocolate-Cherry Coffee Mix image

Cute ice cream cone shaped packages of this flavored coffee mix are sure to delight friends and family. "I wanted something that both coffee and non-coffee drinks would enjoy, so I added cherry flavoring to a mocha mix," explains Jennifer Waters of Lubbock, Texas. "The creamy dessert coffee is a perfect end to a meal."

Provided by Taste of Home

Time 20m

Yield 1 serving.

Number Of Ingredients 10

3 cups sugar
2 cups confectioners' sugar
1-1/3 cups powdered nondairy creamer
1-1/3 cups instant coffee granules
1 cup baking cocoa
1 envelope (.13 ounce) unsweetened cherry soft drink mix
6 cups miniature marshmallows, divided
6 teaspoons holiday sprinkles, divided
ADDITIONAL INGREDIENT (for each serving):
1 cup hot whole milk

Steps:

  • In an airtight container, combine the first six ingredients. Store in a cool, dry place for up to 2 months. Yield: 6 cups., To prepare gift: Place 1 cup mix in a 12-in. disposable decorating bag. Fold corners of bag into the center and roll bag down; secure with transparent tape. Place bag in a second disposable decorating bag. Top with 1 cup marshmallows and 1 teaspoon sprinkles. Gather and twist the top of the bag. Attach ribbon and gift tag. Repeat to make five more gift bags. Yield: 6 gift bags (1 cup/8 servings per bag)., To prepare coffee: In a mug, dissolve 2 heaping tablespoons mix in hot milk; stir well. Top with marshmallows and sprinkles.

Nutrition Facts : Calories 131 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 19mg sodium, Carbohydrate 27g carbohydrate (22g sugars, Fiber 0 fiber), Protein 2g protein.

CHERRY CHEESE COFFEE CAKE



Cherry Cheese Coffee Cake image

Another Pampered Chef favorite of mine. Whenever I make this, I never have leftovers. I have had people insist it must be from a bakery. I say of course it is, MINE!! The extra effort into the presentation makes all the difference!

Provided by Carrie in Indiana

Categories     Breads

Time 50m

Yield 12 serving(s)

Number Of Ingredients 8

1 (8 ounce) package cream cheese, softened
1/3 cup powdered sugar
1 egg, seperated
1/2 teaspoon vanilla or 1/2 teaspoon almond extract
2 (8 ounce) packages refrigerated crescent dinner rolls
1 cup canned cherry pie filling
1/2 cup powdered sugar
1 -2 teaspoon milk

Steps:

  • Preheat oven to 350 degrees.
  • In a large bowl, combine crean cheese, 1/3 cup powdered sugar, egg yolk, and vanilla; mix until smooth.
  • Unrool crescent rolls and reserve four triangles for decoration.
  • Separate remaining dough into 12 triangles and arrange on a 15" round baking sheet (Baking stone preferably) with points toward the center.
  • Roll dough into a 14" circle to seal the seams.
  • Cut the center out with a glass and discard.
  • Spread cream cheese mixture over dough to within 1/2 inch of the edges; top with pie filling.
  • Roll remaining dogh into a rectangle; 6" wide and 7" long.
  • Cut lengthwise into 12 strips.
  • Twist strips and place in a spoke-like fashion over filling.
  • Press ends to seal at center and outer edges.
  • Brush strips with lightly beaten egg white.
  • Bake 25-30 minutes or until golden brown; cool slightly.
  • For Glaze: Mix remaining powdered sugar and milk until smooth.
  • Drizzle over coffee cake.

Nutrition Facts : Calories 238.8, Fat 9.3, SaturatedFat 4.4, Cholesterol 55.3, Sodium 243.8, Carbohydrate 33.4, Fiber 1.5, Sugar 10.4, Protein 5.3

CHERRY SWIRL COFFEE CAKE



Cherry Swirl Coffee Cake image

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

1 1/2 cups sugar
1/2 cup margarine, softened
1/2 cup Crisco shortening (I use butter flavored)
1 1/2 teaspoons baking powder
1 teaspoon vanilla
1 teaspoon almond extract
4 eggs
3 cups flour
21 ounces can cherry pie filling
1 cup powdered sugar
1 -2 tablespoon milk

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 AND HAZELNUT COFFEE CAKE



Cherry and Hazelnut Coffee Cake image

Pairs with Pikes Place Roast. A quick-to-prepare coffee cake gets a Pacific Northwest spin with the addition of dried cherries and hazelnuts.

Provided by Food Network Kitchen

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 12

1 stick softened unsalted butter, plus extra for the pan
1 cup all-purpose flour, plus extra for the pan
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon fine salt
1/2 cup granulated sugar
1 large egg
1/2 teaspoon pure vanilla extract
1/2 cup well-shaken buttermilk
1/2 cup dried cherries
1/4 cup blanched and peeled hazelnuts, roughly chopped
2 tablespoons turbinado sugar

Steps:

  • 1. Position a rack in the middle of the oven and preheat to 375 degrees F. Butter and flour an 8-inch cake pan. Line the bottom of the pan with a round of parchment.
  • 2. Sift together the flour, baking powder, baking soda and salt into a mixing bowl. In another large bowl, beat the butter and granulated sugar with an electric hand-held mixer at medium-high speed until pale and fluffy, about 2 minutes. Add the egg and vanilla and beat well. At low speed, mix the flour mixture into the eggs in three batches, alternating with the buttermilk, beginning and ending with the flour, until just combined. Scoop the batter into the cake pan. Smooth out the top and scatter the cherries and hazelnuts evenly over the batter. Sprinkle with the turbinado sugar.
  • 3. Bake the cake until golden brown and a tester inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan 10 minutes, and then turn out onto a rack, remove the parchment, invert and cool completely. Serve.

SOUR CHERRY COFFEE CAKE



Sour Cherry Coffee Cake image

This is a great yeast coffeecake that I like to make during cherry season. Sometimes I use sweet cherries in place of the sour ones, depending on what's available at the time. Original recipe by Beth Hensperger. NOTES: 1. do not preheat oven, 2. times do not include time to make dough in bread machine, since bread machines vary (my dough cycle takes 1 hour 30 minutes), 3. cooking time includes cooling time

Provided by Muffin Goddess

Categories     Yeast Breads

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 18

1/2 cup whole milk
1/4 cup water, room temp
3 tablespoons vegetable oil
1 egg yolk
2 1/4 cups all-purpose flour
1/3 cup granulated sugar
1/2 teaspoon salt
2 teaspoons bread machine yeast
1/2 cup sour cream
1/4 cup granulated sugar
2 tablespoons all-purpose flour
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)
2 (16 ounce) cans unsweetened sour pitted cherries, drained well (fresh pitted cherries can be used if you have them, approx. 2 cups)
2/3 cup all-purpose flour
1/3 cup granulated sugar
1/2 teaspoon ground cinnamon
5 tablespoons chilled butter, cut in pieces

Steps:

  • In a small bowl, whisk together all ingredients for cherry layer EXCEPT cherries. Cover and refrigerate.
  • In another small bowl, combine flour, sugar, and cinnamon for topping. Cut in butter until mixture becomes coarse crumbs. Cover and refrigerate.
  • Place all ingredients for dough in bread machine pan in the order recommended by the manufacturer. Program for dough cycle and start.
  • Just before dough is complete, grease a 9-inch square baking pan or a 10-inch pie plate.
  • Once dough is complete (it will be quite soft and sticky), scrape dough into prepared pan. Dust hands with flour and press dough into pan evenly.
  • Carefully spread sour cream mixture over dough, then distribute cherries over sour cream. Sprinkle crumb topping evenly over cherries.
  • Place pan on rack in center of cold oven. Turn oven on to 375 degrees F, and bake until edges turn golden brown and a toothpick inserted in the middle comes out clean (approximately 35 minutes).
  • Remove from oven and allow to cool on a wire rack for about 20 minutes. Serve warm.
  • MORE NOTES: this coffeecake freezes well. Place in refrigerator overnight or on countertop, unwrapped. Reheat for 12 minutes in a 300 degree F oven.

Nutrition Facts : Calories 502.7, Fat 16.8, SaturatedFat 7.5, Cholesterol 48.8, Sodium 237.6, Carbohydrate 82.8, Fiber 2.5, Sugar 24.3, Protein 7.3

Tips:

  • Choose ripe, sweet cherries: This will ensure that your coffee has a rich, fruity flavor.
  • Use fresh coffee beans: Freshly ground coffee beans will give you the best flavor.
  • Grind your coffee beans just before brewing: This will help to preserve the flavor and aroma of the coffee.
  • Use the right amount of coffee: Too much coffee will make your coffee bitter, while too little coffee will make it weak.
  • Use the right amount of water: Too much water will make your coffee weak, while too little water will make it strong.
  • Brew your coffee at the right temperature: The ideal temperature for brewing coffee is between 195 and 205 degrees Fahrenheit.
  • Let your coffee steep for the right amount of time: The longer you steep your coffee, the stronger it will be.
  • Serve your coffee hot: Coffee is best enjoyed hot.

Conclusion:

Cherry coffee is a delicious and refreshing way to enjoy your favorite beverage. It is made by brewing coffee with cherries, and it can be served hot or cold. Cherry coffee is a great source of antioxidants, and it has a number of health benefits. If you are looking for a new way to enjoy your coffee, I encourage you to try cherry coffee. You may be surprised at how much you like it!

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