I had been eyeballing this recipe on Bunny's Warm Oven for a few weeks now. Glazed Cherry Coffee Cake. It looked fabulously delicious!
I love LOVE cherry anything. Pie, cake, cookies, cheesecake, etc. Especially if it involves cherry pie filling! I always have a can of that in my cupboard and have been known to eat it right out of the tin, glutton that I am!
I decided that I was going to make it this past weekend and on Saturday I went to get everything out to do it. I was so looking forward to it. Alas, no cake mix.
The recipe used a cake mix and I had none. Well, I had a lemon one, and it might have worked well, but I didn't want to take the chance. I was all in by then though . . . I was like a dog with a bone!
I had passed the point of no return. I HAD TO BAKE THIS CAKE! But I didn't want to go to the store. What to do, what to do! (Sorry for shouting!)
I decided to make my own cake mix. Yep. I have an old handwritten book in which I have gathered together all kinds of mixes and one of the recipes is for a two layer plain cake mix.
I know I was really taking a bit of a chance doing this. I had no way of knowing for sure if it would turn out or not. But I was already so far into this that I just took a leap of confidence and went with it.
Thankfully it turned out beautifully! I was very pleased with the end results!
I only wish my photographs were nicer, so that you could see how truly delicious this cake looks. It was very cloudy on the day and so they are not as attractive as they might have been.
So don't be put off by the look. It is a delicious cake regardless of the lighting or whatever!!
WHAT YOU NEED TO MAKE GLAZED CHERRY COFFEE CAKE
To those of you visiting in the UK, a North American Coffee Cake does not involve the use of any kind of coffee in the making of it. It merely means a cake that is meant to be enjoyed for breakfast or brunch with a hot drink alongside!
With the exception of the tin of pie filling, it uses very simple every day ingredients.
For the cake:
1 1/4 cups (175g) plain all purpose flour3/4 cup (150g) granulated sugar (In the UK use castor)1 1/4 tsp baking powder1/2 tsp baking soda1/4 tsp salt1 cup (240g) dairy sour cream (I use full fat)1/3 cup (60ml) water3 large free range eggs1 can cherry pie filling (4 serving/1 pie size)4 TBS flaked almonds
For the glaze:
1 1/2 cups (195g) icing sugar, sifted2 TBS milk1/4 tsp almond extract If you are not fond of almond extract you could certainly use vanilla. I just happen to think that almond flavor goes particularly well with cherries. 
HOW TO MAKE GLAZED CHERRY COFFEE CAKE
The original recipe called for it to be baked in a jelly roll tin, I suppose that is a small sheet tin with sides? I am not sure. In any case I used a 9 by 13 inch baking tin and it worked very well.
This actually goes together and bakes rather quickly., which makes it great for entertaining. You could actually have all of the dry ingredients assembled the night before and then just combine quickly with the wet when you get up in the morning, ready to pop in the oven and bake for your family.
Preheat the oven to 350*C/180*C/ gas mark 4. Butter and flour a 9 by 13 inch baking dish, tapping out any excess flour. Set aside.Whisk the eggs, sour cream, and water together in a bowl until smooth.Sift the flour, soda , baking powder and salt together into a bowl. Beat this mixture into the wet ingredients. Mix together to combine. It will be lumpy, but that's okay. Spread into your prepared pan.
Drop the pie filling by large dollops on top of the batter, leaving a bit of space in between each. Sprinkle the almonds over top.Bake in the preheated oven for 30 to 35 minutes or until the cake tests done. A toothpick inserted into the cake part should come out clean and the cake will have started to pull away from the sides of the pan.
Whisk the glaze ingredients together while the cake is baking. Whisk everything in a bowl until smooth and of a drizzle consistency.
Let the cake cool for 10 minutes, then drizzle the glaze over top decoratively. Serve warm and cut into squares, along with your favorite hot drink on the side!
This is really a delicious breakfast cake. One that the whole family will enjoy. I sent some of it next door to my neighbor Sheila and then gave another slab of it to my daughter for she and her husband to enjoy.
Sheila called me up to say how very much she was enjoying it. That made me happy. I really enjoy sharing the fruits of my labors, be it in word or in deed!
I really hope that you will be inspired to want to bake this cake yourself. I think that this is something you, and your family will also enjoy! Bon Appetit!!
Glazed Cherry Coffee Cake
Yield: makes one 9 X 13 inch cakeAuthor: Marie RaynerPrep time: 10 MinCook time: 35 MinTotal time: 45 MinThis is a fabulous breakfast cake. It goes together quickly and tastes delicious!Ingredients
- 1 1/4 cups (175g) plain all purpose flour
- 3/4 cup (150g) granulated sugar
- 1 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup (240g) dairy sour cream
- 1/3 cup (60ml) water
- 3 large free range eggs
- 1 can cherry pie filling (4 serving size)
- 4 TBS flaked almonds
- 1 1/2 cups (195g) icing sugar, sifted
- 2 TBS milk
- 1/4 tsp almond extract
Instructions
- Preheat the oven to 350*C/180*C/ gas mark 4. Butter and flour a 9 by 13 inch baking dish, tapping out any excess flour. Set aside.
- Whisk the eggs, sour cream, and water together in a bowl until smooth.
- Sift the flour, soda , baking powder and salt together into a bowl. Beat this mixture into the wet ingredients. Mix together to combine. It will be lumpy, but that's okay. Spread into your prepared pan.
- Drop the pie filling by large dollops on top of the batter, leaving a bit of space in between each. Sprinkle the almonds over top.
- Bake in the preheated oven for 30 to 35 minutes or until the cake tests done. A toothpick inserted into the cake part should come out clean and the cake will have started to pull away from the sides of the pan.
- Whisk the glaze ingredients together while the cake is baking. Whisk everything in a bowl until smooth and of a drizzle consistency.
- Let the cake cool for 10 minutes, then drizzle the glaze over top decoratively.
- Serve warm and cut into squares.
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