Canned Cherry Coffeecake 1970s Recipes

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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 COFFEE CAKE



Cherry Coffee Cake image

Provided by Kitchen Nostalgia

Number Of Ingredients 11

1 cup firm yogurt (like Greek yogurt, 270 g)
3/4 cup sunflower oil (185 ml)
2 large eggs
1 1/4 cups caster sugar (280 g)
1/4 teaspoon salt
2 tablespoons lemon juice
1/2 tsp lemon zest
2 cups flour (300 g)
3 tsp baking powder
2 cups fresh or frozen or canned cherries (pitted, 280 g)
powdered sugar for sprinkling

Steps:

  • Preheat oven to 320 F (160 C). Grease a round cake pan, 10 inches (24 cm) diameter, and line it with baking paper.
  • In a large bowl, mix Greek yogurt, oil, eggs, sugar, salt, lemon juice and lemon zest. Add flour and baking powder and whisk just until incorporated. Fold in cheerries and mix gently with a spoon. Pour mixture into the prepared cake pan.
  • Bake cake for about 30 minutes (or longer if using frozen cherries). Check whether the cake is done by inserting a wooden skewer or toothpick into the center of the cake - it should come out clean.
  • Let cool to room temperature before cutting. Serve sprinkled with powdered sugar.

CHERRY COFFEE CAKE



Cherry Coffee Cake image

Give your normal coffee cake a major upgrade with one simple ingredient: cherry pie filling. This recipe takes no time to whip together and requires minimal clean-up.

Provided by Leah Maroney

Categories     Dessert     Breakfast     Cake

Time 1h25m

Number Of Ingredients 23

For the Cake:
3/4 cup butter (salted, softened)
1 1/4 cups sugar (granulated)
4 eggs
1 tablespoon vanilla extract
1/2 cup sour cream
3/4 cup milk
3 cups flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 (21 ounce) cans cherry pie filling
For the Streusel:
1/2 cup butter (melted)
1 teaspoon ground cinnamon
1 cup flour
3/4 cup brown sugar
1 teaspoon vanilla extract
For the Icing:
1/4 cup butter (salted, melted)
1 teaspoon vanilla extract
3 tablespoons milk
2 cups powdered sugar

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-STREUSEL COFFEE CAKE



Cherry-Streusel Coffee Cake image

This cake is a sweet addition to any breakfast or brunch menu. This recipe was first published in "Martha Stewart's Baking Handbook."

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes one 9-inch tube cake

Number Of Ingredients 12

1/2 cup unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup sour cream
1 cup frozen sour cherries, thawed and drained well
1 cup Streusel for Cherry-Streusel Coffee Cake
Milk Glaze for Cherry-Streusel Coffee Cake

Steps:

  • Preheat oven to 350 degrees. Butter a 9-inch tube pan; set aside. In a medium bowl, sift together flour, baking powder, baking soda, and salt; set aside.
  • With an electric mixer on medium speed, beat butter, sugar, eggs, and vanilla until pale and fluffy, 2 to 3 minutes. Add the flour mixture in 3 batches, alternating with sour cream and beginning and ending with the flour. Beat until just combined, scraping down sides of bowl as needed.
  • Spoon half the batter into prepared pan. Arrange cherries in a single layer on top (but not against the pan's edge, as cherries may stick or burn). Top with the remaining batter, and smooth with an offset spatula. Sprinkle with streusel.
  • Bake until cake is golden brown and springs back when touched, 40 to 45 minutes. Let cake cool on a wire rack set over a piece of parchment paper for 10 to 15 minutes. Run a knife around edges of cakes to loosen, and unmold. Let cool on rack.
  • Spoon glaze over top, letting it drip down sides. Let set for 5 minutes before serving. Cake can wrapped plastic and stored for up to 4 days.

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.

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-ALMOND COFFEE CAKE



Cherry-Almond Coffee Cake image

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

1 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1/2 21-ounce can cherry pie filling
1/2 cup thinly sliced almonds (about 2 ounces)

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.

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