Cherry Lattice Coffee Cake Recipes

CHERRY COFFEE CAKE

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.

CHERRY LATTICE COFFEE CAKE

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

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.