Cherry coffee cake

Yield: 1 Servings

Measure Ingredient
18¼ ounce Yellow cake mix; (1 package), divided
2 larges Eggs
1 cup All-purpose flour
21 ounces Cherry pie filling; (1 large can)
1 pack Active dry yeast
⅔ cup Warm water; (120ΓΈ)
⅓ cup Butter or margarine
1 cup Sifted powdered sugar
1 tablespoon Light corn syrup
1 tablespoon Water



Cake: Combine 1½ cups cake mix, flour, and yeast in a bowl; add warm, water, stirring until smooth. Stir in eggs. Spoon batter into a greased 13 x 9 x 2 inch pan. Spoon pie filling evenly over batter; set aside.

Cut butter in remaining cake mix with a pastry blender or fork until mixture is crumbly. Sprinkle over pie filling.

Bake at 350ø for 25 to 30 minutes. Cool in pan on a wire rack. Drizzle with Glaze, and cut into squares. YIELD: 15 to 18 servings.

Glaze: Combine ingredients; drizzle over cake. YIELD: ⅓ cup.

*Any 21-ounce can fruit pie filling may be substituted.

Recipe by: : Middle Plantation Inn, Frederick, Maryland Posted to MC-Recipe Digest V1 #1048 by Carriej999 <Carriej999@...> on Jan 27, 1998

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