Cherry Swirl Coffee Cake Recipes

Steps:

• In a large bowl, combine the sugar, butter, shortening, extracts, baking powder and eggs. Beat on low speed until blended; beat on high for 3 minutes. Stir in flour. , Spread two-thirds of the batter into a greased 15-1/2-in. x 10-1/2-in. x 1-in. baking pan. Spread pie filling over batter; drop remaining batter by tablespoonful over filling. Bake at 350° for 40-45 minutes or until golden. Combine the confectioners' sugar and milk; drizzle over coffee cake. Serve warm.

Steps:

• Preheat oven to 350.
• Grease and flour bottom and sides of a 9x13x2" cake pan.
• In a large bowl, mix cake mix, eggs, water and oil with a mixer until well blended.
• Pour batter into prepared cake pan.
• Smooth evenly in pan.
• Drop spoonfuls of the pie filling on top of the cake batter.
• With a knife, swirl the cherry pie filling into the cake batter.
• Be careful not to touch the bottom of the cake pan with the knife.
• This might remove some of flour/shortening coating, causing the cake to stick.
• Bake for 40-45 minutes or until cake is golden brown on top and a knife inserted in the center comes out clean.
• Allow to cool for 10 minutes.
• May be served warm or cooled.
• May be served with ice cream or whipped topping.

Steps:

• Heat oven to 350°F. Grease bottom and sides of 1 (15x10x1-inch) pan or 2 (9-inch) square pans with shortening or cooking spray. In large bowl, stir all coffee cake ingredients except pie filling; beat vigorously with spoon 30 seconds.
• Spread two-thirds of the batter (about 2 1/2 cups) in 15x10-inch pan or one-third of the batter (about 1 1/4 cups) in each square pan. Spread pie filling over batter (filling may not cover batter completely). Drop remaining batter by tablespoonfuls onto pie filling.
• Bake 20 to 25 minutes or until light brown. Meanwihle, in small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm coffee cake. Serve warm or cool.

Steps:

• Mix all cake ingredients except pie filling.
• Stir until just mixed.
• Generously grease jelly roll pan or two 9-inch cake pans.
• Spread 2/3 of batter into pan.
• Spread pie filling over batter.
• Drop remaining batter by tablespoonsful onto pie filling.
• Spread tablespoons of batter together as much as possible.
• (Not all of pie filling will be covered.).
• Bake at 350 degrees F for 30-40 minutes or until done.
• Combine glaze ingredients and drizzle over cake while still warm.

Steps:

• Heat milk, shortening, granulated sugar and salt in small saucepan over medium-high heat just to boiling; cool to lukewarm (105 to 115 degrees).
• Stir in yeast; transfer mixture to medium bowl.
• Add 1 cup flour to milk mixture; beat well.
• Add eggs and vanilla extract; beat well. Stir in enough remaining flour to make a thick batter; beat until smooth.
• Let rise, covered, in a warm place free of drafts, until doubled in bulk; about 1 hour.
• Stir batter down. Divide batter between two greased 9-inch round cake pans; let rise in warm place until doubled in bulk, about one hour.
• Make a swirl design on top of batter with a floured spoon; fill grooves with preserves, using 1/4 cup for each coffee cake.
• Heat oven to 375. Bake coffee cakes until golden, 30 to 35 minutes.
• Remove from pans, cool on wire racks.
• Again, fill grooves of each cake with 1/4 cup of remaining preserves. Mix powdered sugar with enough milk to make thin glaze, drizzle over warm coffee cake.
• Sprinkle with almonds.
• Cut each cake into 8 wedges to serve.

Steps:

• In a mixing bowl, blend the first seven ingredients on low speed. Increase to high speed and whip for 3 minutes. Stir in flour. Spread 2/3 of the batter over the bottom of a greased 15-1/2-in. x 10-1/2-in. x 1-in. jelly roll pan. Spread pie filling over batter; drop remaining batter by tablespoonsful over all. Bake at 350 degrees F for 40 minutes or until golden. Meanwhile, combine glaze ingredients. Drizzle over cake while warm. Cake is best if served immediately.

Steps:

• In mixing bowl blend first 7 ingredients on low speed; increase to high for 3 min. Stir in flour.
• Spread 2/3 of batter in greased 15x10x1 pan. Spread pie filling over batter. Drop remaining batter by Tbsp. over all.
• Bake 350°F for 40 min.
• GLAZE:
• Mix confectioners' sugar and milk well.

Steps:

• Preheat oven to 350°F.
• Mix cake mix according to package directions using the water, oil and egg whites. Pour into prepared 9 X 13 inch cake pan. Spread evenly.
• Drop cherry pie filling on top by spoonfuls and then swirl it through the cake with a knife. Do not mix too much. You want the swirled effect.
• Bake for 30 minutes or until cake tests done.
• Cool completely.
• Top with the Cool Whip topping and chill at least 2 hours before serving. Keep leftovers chilled.
• Variations: try other pie fillings.

Steps:

• In a mixing bowl, blend the first seven ingredients on low speed. Increase to high speed and whip for 3 minutes. Stir in flour. Spread 2/3 of the batter over the bottom of a greased 15-1/2-in. x 10-1/2-in. x 1-in. jelly roll pan. Spread pie filling over batter; drop remaining batter by tablespoonsful over all. Bake at 350 degrees F for 40 minutes or until golden. Meanwhile, combine glaze ingredients. Drizzle over cake while warm. Cake is best if served immediately.

Steps:

• In a mixing bowl, blend the first seven ingredients on low speed. Increase to high speed and whip for 3 minutes. Stir in flour. Spread 2/3 of the batter over the bottom of a greased 15-1/2-in. x 10-1/2-in. x 1-in. jelly roll pan. Spread pie filling over batter; drop remaining batter by tablespoonsful over all. Bake at 350 degrees F for 40 minutes or until golden. Meanwhile, combine glaze ingredients. Drizzle over cake while warm. Cake is best if served immediately.