Best Cherry Nut Coffee Cake Recipes

CHERRY-NUT COFFEE CAKE

Steps:

• Preheat oven to 350 degrees.
• In a small bowl, combine flour, baking powder, and salt; set aside.
• In a large bowl, combine butter and confectioner's sugar; cream well.
• Add eggs, one at a time, beating well after each addition.
• Stir in almond extract.
• Blend in flour mixture alternating with milk.
• Fold in maraschino cherries and nuts.
• Spoon batter evenly into a well-greased and floured tube pan (10" will work but better if a little smaller).
• Bake 55 minutes.
• Cool for 5 minutes.
• Brush melted butter on the top of the cake and sprinkle with a cinnamon sugar mixture (amount depends on how thick a cinnamon sugar mixture you'd like. I put a lot of butter on top so that I can get a nice layer of cinnamon sugar).
• Cool 20 minutes and carefully remove from pan so as not to disturb your cinnamon sugar topping.
• Cool completely.

CHERRY NUT COFFEE CAKE

Steps:

• 1. Topping: Mix sugar and flour-cut in Crisco until crumbly.
• 2. Cake-Cream Crisco, sugar, extracts in large bowl, add eggs, beat well. Combine flour, soda, salt in medium bowl-add to creamed mixture, alternately with sour cream.
• 3. Spread half batter in 13 X 9 baking pan, cover with 1/2 pie filling-spread rest of batter and top with the rest of pie filling.
• 4. Sprinkle with topping mixture. Bake at 350 for 50 minutes or until pick comes clean. Cool until just slightly warm - drizzle with glaze.

CHERRY NUT COFFEE CAKE

Steps:

• 1. Grease and flour a flat bottomed tube pan.
• 2. In large bowl, mix together sugar, flour, baking powder, baking soda, salt, butter and eggs. Fold in sour cream. Pour 1/2 batter into pan
• 3. . Mix topping ingredients of sugar, pecans, cherries and cinnamon. Sprinkle 1/2 topping mixture over batter in pan.
• 4. Pour remaining batter into pan. Sprinkle with remaining topping. Bake at 375 for 30 to 45 minutes or til wooden pick inserted in center comes out clean. Makes 10 to 12 servings.

CHERRY NUT COFFEE CAKE

Steps:

• Heat oven to 350 degrees F. Spray 13 x 9 x 2 inch pan with CRISCO® No-Stick Cooking Spray.
• For topping, combine sugar and flour in small bowl. Mix in Butter Flavor CRISCO® Shortening until crumbly.
• For cake, cream Butter Flavor CRISCO® Shortening, sugar and vanilla in large bowl. Add eggs, beating well. Combine flour, baking soda and salt in medium bowl. Add to creamed mixture alternately with sour cream.
• Spread half the batter in greased pan. Cover with half the cherry pie filling, spreading as evenly as possible. Repeat layers. Sprinkle with nuts and topping mixture.
• Bake at 350 degrees F for 50 minutes or until top is brown and wooden pick inserted in center comes out clean. Cool until slightly warm or to room temperature.
• For glaze, add enough milk (about 1 tablespoon) to confectioners' sugar to make desired consistency. Stir in almond extract. Drizzle over cake.