Best Cherry Lattice Coffee Cake Recipes

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CHERRY LATTICE COFFEE CAKE



Cherry Lattice Coffee Cake image

Provided by KNOUSE

Categories     Dessert

Time 35m

Yield 18

Number Of Ingredients 12

2 packages active dry yeast
1 cup warm water (105-115 degrees)
1/4 cup butter or margarine, softened
6 Tablespoons sugar
1 teaspoon salt
2 eggs
3 3/4 cups all-purpose flour
1 21-ounce can LUCKY LEAF® Regular, Premium, or Organic Cherry Fruit Filling or Topping
1/4 cup pecans, almonds or walnuts, chopped
1 1/2 cups powdered sugar
1/2 teaspoon vanilla
3 Tablespoons milk

Steps:

  • In a medium bowl, dissolve yeast in warm water; set aside.
  • In large mixing bowl, beat butter with an electric mixer on medium speed for 30-seconds. Beat in granulated sugar, salt and eggs. Beat in yeast mixture and 2-cups of the flour until smooth. Using a wooden spoon, stir in as much of the remaining flour as you can.
  • Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough (2 minutes). Remove one-forth of the dough and set aside.
  • Divide remaining dough in half. On a floured surface, roll each half to an 8-inch square. Place each in a well greased 8x8x2-inch baking pan.
  • In a medium bowl, combine pie filling and nuts; spoon atop the dough, leaving a 1/2-inch border on all sides.
  • On the floured surface, roll the remaining dough portion into an 8x6-inch rectangle. Cut into twelve 8-inch strips. Place 3 strips on each pan in one direction; turn pan and add remaining strips, forming a mock lattice.
  • Place pans on rack in middle of a cool oven. Add a pan of boiling water on bottom shelf. Close door and let rise 30 minutes. Remove pan of water.
  • Turn oven on to 350°F. and bake 25 to 30 minutes or until edges of coffee cakes are golden. Cool slightly.
  • In a small bowl, combine powdered sugar, vanilla and enough milk to make a drizzling consistency. Drizzle atop coffee cakes. Serve warm or at room temperature. Makes 2 coffee cakes.

CHERRY 'N' CHEESE LATTICE COFFEECAKE



Cherry 'n' Cheese Lattice Coffeecake image

Provided by Barbara Schieving

Categories     Sweet Rolls

Time 35m

Number Of Ingredients 16

3 cups bread flour
1 1/2 teaspoon salt
3 tablespoons sugar
2 1/4 teaspoons 1 package active dry yeast*
1/4 cup water
1/2 cup sour cream
3 tablespoons butter
2 eggs
1 teaspoon vanilla
6 oz. two 3 oz. packages cream cheese, room temperature
1 egg
1 tablespoon sugar
1/8 teaspoon salt
1 can (1 lb. 5 oz. cherry pie filling)
2 to 3 tablespoons water
1 1/4 cup powdered sugar

Steps:

  • In mixing bowl, combine yeast, 1 cup flour, salt and sugar. Heat water, sour cream and butter to 120º to 130º F; add to dry ingredients. With mixer, beat 2 to 3 minutes on medium speed. Add eggs and vanilla; beat 1 minute. Gradually add remaining flour by hand or with a mixer that has dough hook(s); knead for 5 to 7 minutes until smooth and elastic. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe, approximately 30 to 40 minutes.
  • To prepare filling, cream together cream cheese, egg, sugar, and salt. Set aside
  • Punch down dough and divide in half. On a lightly floured surface, roll each half to a 12 x 17-inch rectangle.
  • Spread half of filling lengthwise over center third of dough. Top with approximately half of pie filling. (Save a few cherries from filling to decorate coffeecake after it is baked.) On each long side, cut 1-inch wide strips, 2 inches long. Starting at one end, fold strips at an angle across filling, alternately from side to side. Place coffeecake on greased baking sheet. Cover; let rise until indentation remains after lightly touching the side of the coffeecake, approximately 30 minutes.
  • Preheat oven to 350º. Bake in preheated over 30 to 35 minutes. Cool on wire rack. Drizzle with icing; place a few cherries on small lattice openings to decorate coffeecake.

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 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

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.

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