Cherry Coffee Ring Recipes

CHERRY CHEESE COFFEE CAKE

Steps:

• Preheat oven to 350°F. Unroll crescent dough. Separate into 16 triangles, reserving 4 triangles for decoration. On Large Round Stone with Handles, arrange 12 triangles in a circle with wide ends toward the outside edge of baking stone and points toward the center. (Points will not meet.) Using lightly floured Baker's Roller®, roll dough to a 14-inch circle, pressing seams together to seal and leaving a 3-in. hole in center. For filling, in Classic Batter Bowl, combine cream cheese, powdered sugar, egg and vanilla; mix until smooth using Classic Scraper. Spread cream cheese mixture over dough to within 1/2 in. of edges; top with pie filling.Using Pizza Cutter, cut each remaining triangle into thirds starting at the wide end opposite the point and cutting lengthwise to the point. Arrange dough strips evenly in spoke-like fashion over filling. Press ends to seal at center and outer edges. Bake 25-30 minutes or until golden brown; cool slightly.For glaze, mix powdered sugar and milk until smooth; drizzle over coffee cake using V-Shaped Cutter. Cut into 12 pieces and serve warm using Mini-Serving Spatula.

CHERRY COFFEE

Steps:

• Beat 2 cups heavy cream and 1/2 cup sour cream until thickened. Add 2 tablespoons each brown sugar and cherry brandy; beat until soft peaks form. Pour hot coffee into mugs and sweeten as desired. Top with the cream, jarred sour cherries and cocoa powder.

CHERRY COFFEE RING

Steps:

• 1. In large mixing bowl, combine KELLOGG'S ALL-BRAN cereal and water. Let stand about 5 minutes or until cereal softens. Add egg. Beat well.2. Stir together flour, baking powder, salt, sugar and instant dry milk. Add to cereal mixture together with cherries and raisins, stirring only until combined. Spread evenly in 8 1/4-inch ring mold coated with cooking spray.3. Bake at 375°F about 35 minutes. Remove from mold, turning upside down on serving plate. Frost immediately with powdered sugar icing and decorate with additional cherries and raisins, if desired.

CHERRY COFFEE RING

Steps:

• Preheat oven to 375°. Grease and flour a 12-cup fluted tube pan.In a large bowl, mix flour, sugar, baking powder and salt. With a pastry blender or two knives, cut in shortening until mixture resembles fine crumbs.In a small bowl, beat milk, eggs and almond extract until well blended. Stir into flour mixture until flour is moistened. Spread half of the batter in pan. Spoon pie filling over. Spoon remaining batter evenly over pie filling and carefully spread to edges.Bake for 50 to 55 minutes or until browned and cake pulls away from side of pan. Cool in pan for 10 minutes. Remove from pan and cool on a wire rack for 15 minutes. Spoon Almond Glaze over warm cake and sprinkle with almonds. Serve warm or at room temperature. Makes 16 servings.Almond Glaze: In a small bowl, stir 1 cup powdered sugar, 4 teaspoons milk and 1/8 teaspoon almond extract until smooth. Makes about 1/2 cup.High Altitude Adjustments: At 6,000 feet, no adjustments needed.

CHERRY-PECAN RING

Steps:

• Heat oven to 400°F. Spray 8- or 12-cup fluted tube cake pan with cooking spray. Pour 1/3 cup melted butter into pan; turn pan to coat with butter. Sprinkle brown sugar over butter. Arrange cherries and pecans on sugar mixture.
• In medium bowl, stir Bisquick mix, granulated sugar, milk, 2 tablespoons softened butter and egg until combined; beat vigorously 30 seconds. Spoon batter evenly over cherries and pecans.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof plate upside down on pan; carefully turn plate and pan over to remove coffee cake. Cool 10 minutes.
• Meanwhile, in small bowl, mix glaze ingredients until smooth and thin enough to drizzle, adding additional water, 1 teaspoon at a time, until desired consistency. Drizzle glaze over warm coffee cake.

COFFEE CAKE RING

Steps:

• Turn dough onto a lightly floured surface. Roll into a 15x12-in. rectangle. Spread filling to within 1/2 in. of edges. (If using Fruity Cream Cheese Filling, spread with cream cheese mixture; set jam aside.) Roll up, jelly-roll style, starting with a long side; pinch seam to seal. place, seam side down, on a greased 12-in. pizza pan; pinch ends together to form a ring. With scissors, cut from outside edge two-thirds of the way toward center of the ring at 1-1/2-in. intervals (see photos below right). Separate pieces; slightly twist to show filling. Cover and let rise in a warm place until doubled, about 45 minutes. (If using Fruity Cream Cheese Filling, place 1 teaspoon of jam in the center of each slice.) Bake at 375° for 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool. , For glaze, combine sugar, butter, vanilla and enough milk to achieve desired consistency. drizzle over coffee cake.