Cherry Coffee Cake with Glaze Topping
This easy cherry coffee cake recipe is made using a Pillsbury hot roll mix. It has a cherry preserves filling, crunchy buttery topping, and is drizzled with a glazed powdered sugar icing on top.
Equipment
- Baking dish (9x13 inch)
Ingredients
Cherry Coffee Cake Mixture
- 1 pkg Pillsbury hot roll mix includes yeast packet inside
- 1 cup warm water to use with yeast packet 120 degrees to 130 degrees Fahrenheit
- 1/2 cup butter softened
- 1/2 cup cherry preserves or other fruit preserves
- 1/4 cup sugar
- 1 egg
- 1/4 tsp almond extract
Crumble Topping
- 1/3 cup light brown sugar firmly packed
- 1/3 cup of the crumbly mixture set aside from step 3 below
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
Glaze Frosting
- 1 cup powdered sugar
- 1 to 2 tbsp milk
Instructions
Cherry Coffee Cake Mixture
- In a microwave-safe bowl, soften the butter in the microwave for about 20 seconds, or just until softened. Keep an eye on the butter while it is in the microwave.
- In a medium-sized bowl, mix the package of Pillsbury hot roll mix with the softened butter and sugar until it forms a crumbly mixture. Do not overmix.
- Scoop out 1/3 cup of the crumbly mixture and set aside for the topping later.
- Put the yeast (from the Pillsbury box) and the warm water in a small bowl. Stir. The temperature of the warm water should be between 120 degrees to 130 degrees Fahrenheit.
- Immediately add the yeast mixture and the egg together in the bowl with the crumbly mixture. Mix thoroughly until blended into a smooth cake-like batter.
- Grease the bottom part of a 9x13-inch baking dish with cooking spray. Pour the coffee cake batter mixture into the baking dish.
- In a small bowl, mix the cherry preserves and the almond extract. Spoon it over the coffee cake batter swirling slightly in the baking dish.
- Loosely cover the baking dish with plastic wrap and or a towel. Let it sit in a warm place - 80 degrees to 85 degrees Fahrenheit - until it rises double in size, about 75 minutes. See Recipe Notes below.
Crumble Topping
- While the coffee cake batter is rising, mix the reserved crumbly mixture we saved earlier with the brown sugar, cinnamon, and nutmeg until crumbly. Do not over mix.
- After 75 minutes of sitting in a warm place for the coffee cake batter to rise, unwrap the baking dish. Then, sprinkle the crumble topping on the top of it.
- Preheat the oven to 350 degrees Fahrenheit. Put the baking dish in the oven and bake for 25 to 30 minutes until golden brown. A toothpick inserted into the center of the cherry coffee cake should come out clean when done.
Glaze Frosting
- While the cherry coffee cake is in the oven, slowly add the milk to the powdered sugar until nice and smooth. It should drizzle off of the spoon when you lift it up.
- After the cherry coffee cake is done baking, remove it from the oven with the heat-resistant oven mitts. Drizzle the glaze frosting across the top of it while the cake is still hot.
Notes
- Turn the oven on at the lowest temperature, wait a minute, then turn the oven off. Test the temperature at 80 to 85 degrees Fahrenheit, then put the covered baking dish in the oven. Wait until you noticed that the coffee cake batter has doubled in size. It may not completely double in size, but close to it.
- Above 3500 feet, bake at 375 degrees Fahrenheit for 25 to 35 minutes.
- This cherry coffee cake tastes great warm, or after it has cooled.
Tried this recipe?Let us know how it was!