Wednesday, May 28, 2008

Cherry Coffee Cake

1 pkg. yellow cake mix, divided
1 c. all-purpose flour
1 pkg. active dry yeast
2/3 c. warm water
2 eggs, lightly beaten
1 can (21 oz) cherry pie filling
1/3 c. cold butter

1 c. powdered sugar
1 Tbls. corn syrup
1-2 Tbls. water

In your kitchen aid combine 1 1/2 cups dry cake mix, flour, yeast and water until smooth. Stir in eggs until blended. Transfer to a greased 13 x 9 x 2 baking dish. Carefully spoon pie filling over top.
Place remaining cake mix in a bowl; cut in butter until crumbly. Sprinkle over filling. Bake at 350 degrees for 35-40 minutes or until lightly browned. Cool on a wire rack. Combine glaze ingredients; drizzle over coffee cake. Enjoy!
Addison made this coffee cake this morning for breakfast. She did such a good job. It was wonderful! I love having desserts for breakfast!
My kids were a little nervous to eat it because it's called "coffee" cake. Ha!


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