I always like to plan ahead for our family’s Easter breakfast. I know what some of their favorites are and make sure those are included, but I like to slip something new on the list occasionally. Sometimes one of those new contributions turns into a favorite. I know I can never go wrong with the younger crowd when I try out a new coffee cake or stolen to cap off the breakfast.
This recipe for Easy Cherry Coffee Cake is a bit unusual because you start with a cake mix but add yeast to the mix to make it more like coffee cake dough. Most of our grandchildren love anything cherry, so this coffee cake is a big hit with them. The recipe calls for a yellow cake mix, but since cherry is such a favorite with my family, I often use a cherry supreme cake mix instead to bring out that flavor even more.
After the coffee cake is done baking and you drizzle the icing over the crunchy, crumb topping, you have what looks like a cherry Danish. Not only will your kids love it, but also it’s great for grownups, especially accompanied with a cup of coffee in the morning. It even makes a great dessert or late night snack, and not just for Easter.
EASY CHERRY COFFEE CAKE
1 (18 1/4 ounces) yellow cake mix, divided
1 cup all-purpose flour
1 (1/4-ounce) package active dry yeast
2/3 cup warm water
2 eggs, lightly beaten
1 (21-ounce) can cherry pie filling
1/3 cup cold butter
1/4 cup slivered almonds
GLAZE:
1 cup powdered sugar
1 tablespoon corn syrup
1 to 2 tablespoons water
1/2 teaspoon almond extract
In a large bowl, combine 1 1/2 cups cake mix, flour, yeast and water until smooth. Stir in eggs until blended. Transfer to a greased 13-by-9-inch baking dish. Gently spoon pie filling over top.
In a small bowl, place remaining cake mix; cut in butter until crumbly. Sprinkle over filling and finish by sprinkling the slivered almonds over all.
Bake at 350 degrees for 35-40 minutes or until lightly browned. Cool on a wire rack.
For the glaze, combine the powdered sugar, corn syrup, almond extract and enough water to achieve desired consistency. Drizzle over cake. Cut into squares and serve. Serves 12-16.
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