Cherry Coffee Cake

When I take this to church gatherings, it’s gone in a flash.  I appreciate how easy it is to throw this cake together and I nearly always have a can of cherry pie filling in my pantry.  If you don’t have almonds, substitute chopped pecans….or just go naked.  (It will still be gone in a flash!) 

Cake

1 box yellow cake mix, divided use

2 eggs, beaten

2/3 cup warm water

1 cup all-purpose flour. combined with 2 pkgs. (5 tsp.) instant dry yeast (I use rapid rise) 

21 oz. can cherry pie filling

4 Tbs. unsalted butter, melted

1/4 cup sliced toasted almonds 

Preheat oven to 350 degrees F.

Combine 1 ½ cups cake mix with eggs, water, yeast, and flour/yeast mixture. Using an electric mixer, beat on low speed for 1 minute.

Spread mixture into the bottom of a 9 x 13 greased baking dish; top with pie filling.

In a small bowl, combine remaining cake mix with melted butter and almonds to create a crumbly mixture; drop in “little bundles” on top of cherry pie filling.

Bake, uncovered, on center oven rack for 25-30 minutes, or until a toothpick inserted into the center of cake comes out clean.  (If using a glass 9 x 13, bake at 325 degrees F).

Drizzle warm cake with glaze (recipe below) and serve.

Glaze

1 cup powdered sugar

1 Tbs. water

1 Tbs. corn syrup

1/4 tsp. almond extract

Pinch of kosher salt 

 

In a small bowl, combine all ingredients and whisk until smooth.

 

Let’s Get You Cookin’,

Chef Alli

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