Tuesday, May 8, 2012

Insanely Easy Cherry Streusel Coffee Cake for Mother's Day from Cleo Coyle


With three generations of women featured in our Coffeehouse Mysteries, we often hear from mothers who pass our books to their daughters, as well as their own mothers, mothers-in-law, and grandmothers. To celebrate the many generations of women who read our books, my husband and I are delighted to wish our readers a Happy Mother's Day! 


 Cleo Coyle has a partner in
crime-writing—her husband.
Learn about their books
by clicking here and here.



In honor of the day, I am also sharing this insanely easy Cherry Streusel Coffee Cake, slightly adapted from a recipe that came to me from a Coffeehouse Mystery reader, as well as a mother and grandmother, named Shirley Jackson. May you bake with love and eat with joy! ~ Cleo





Insanely Easy 

Cherry Streusel Coffee Cake

As I mentioned, this recipe came to me from a beautiful Coffeehouse Mystery reader. I've adapted it slightly, writing my own directions, tips, and notes. Thank you to Shirley Jackson. I know she would join me in wishing you boundless joy in baking, eating, and living! 

Shirley Hunt Jackson
"Red Hat Queen"

Note from Shirley: "I made this coffee cake for the first time in Houston for a group of Red Hat friends. This coffee cake tastes just like a yeast bread that has taken you a long time to make. Sure does make your kitchen smell cozy."


Note from Cleo: Shirley is absolutely right about the yeast and the coziness of this coffee cake. Over the years, I've seen many cake recipes with a cake mix as starter. I've seen many "pie-filling-over-cake-mix" recipes, too. But I've never seen yeast used as an ingredient. The use of yeast in this recipe gives the streusel a sweet bread-like flavor and texture, but without kneading or rising time. It's also fantastic chilled, so it makes a great summer cake, too. 



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Click here for free recipe PDF

Cherry Streusel
Coffee Cake


Ingredients:

For the dough base:
1 package yellow cake mix
1 cup all-purpose flour, unsifted
1 packet (1/4 ounce) dry yeast
2/3 cup very warm tap water
2 large eggs, whisked with fork

For the topping:

5 Tablespoons butter (salted is fine) 

1 can (1 pound 5 ounce) cherry pie filling
2 Tablespoons granulated sugar


Step 1 - Make dough base: First preheat your oven to 375° Fahrenheit and coat a 13 x 9 x 2-inch baking pan with cooking spray (or grease and flour it to prevent sticking). Then, into a large mixing bowl, measure out 1-1/2 cups of the dry cake mix. (You are setting aside the remaining mix, which you will use for the topping.) 


Add the flour and dry yeast to the bowl. Now add the 2/3rds cup of very warm tap water. Allow the yeast to come alive and bubble for a minute. Finally, add the 2 eggs. Beat everything for 2 minutes at medium speed, scraping bowl often. Dough will be thick. Using a rubber spatula or back of a spoon, spread it across the bottom of your coated baking pan.


Step 2 - Make streusel topping: Melt butter in a saucepan and pour it over the remaining cake mix. Mix the butter in well with the dry mix. It should be lumpy and crumbly. (See photo.)


Step 3 - Assemble coffee cake: Spoon the cherry pie filling evenly across the top of the dough in the baking pan. Sprinkle sugar on top of the filling. Finally, using your fingers, crumble the streusel topping over it all. NOTE: Because there was so much topping, I held back some of mine so the bright redness of the cherries would show through, making a prettier presentation.

 

Step 4 - Bake and glaze: Bake the coffee cake for 30 minutes in your preheated oven (375° F). Cool the coffee cake on a rack--to allow air to circulate under the hot pan bottom. When the top is cool, drizzle with glaze. See my Quick Glaze recipe below. After cake is served, refrigerate leftovers to keep fresh. This cake is also delicious chilled!



CLEO'S FAVORITE QUICK GLAZE



Cleo's note: Shirley's cherry streusel coffee cake glaze used corn syrup, water, and powdered sugar. With her indulgence, I am giving you my favorite butter glaze instead, which is what I use when I make this cake. Here is the simple recipe...

Ingredients:

2 Tablespoons butter (salted is fine)
2 Tablespoons whole milk    (cream or half-and-half)
1 cup confectioner's    (powdered or icing) sugar, sifted


Directions: Over medium heat, warm butter and milk in a saucepan. Do not let this mixture brown, burn, or boil or you will have a scalded taste in your glaze. As soon as butter has melted, whisk in the sifted confectioner's sugar, a little at a time, until it is completely melted. You must work with the glaze quickly, while it is still warm. Using a rubber spatula or spoon, drizzle the warm glaze over the coffee cake. If the glaze hardens up on you, place the saucepan over the heat again and whisk until liquefied and smooth once more.





CARE FOR A SLICE?



In honor of Shirley...and Madame and Clare, and all mothers everywhere, here is Jenny Joseph, reading her famous red hat poem "Warning"... 

(If you do not see the video below
watch it by clicking here.)









~ Cleo Coyle 

Who aspires to wear purple!

New York Times bestselling author of
The Coffeehouse Mysteries

Yes, this is me, Cleo (aka Alice). 
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Eat (and read) with joy!


New York Times bestselling author
of The Coffeehouse Mysteries and
Haunted Bookshop Mysteries



Cleo (Alice) with her husband Marc

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15 comments:

  1. Cleo, isn't this just the easiest? My mother made the same but without the extra flour and yeast and it was heavenly every time. Cake mix, butter, cherries and drizzle. Oh, yum. This brings back memories!

    Thanks!

    ~Avery aka Daryl

    ReplyDelete
    Replies
    1. The yeast does make a nice difference here, and it was a lot of fun to bake (not to mention eat). Thanks for dropping by the Kitchen today, Avery. I hope you have a wonderful Mother's Day!

      ~ Cleo Coffeehouse Mystery.com
      Cleo Coyle on Twitter

      Delete
  2. I think my mom would LOVE this cake--I guess I need to go visit, and bring the ingredients!

    ReplyDelete
    Replies
    1. Wendy - Not too many ingredients, either, so the tote bag will be light, lol! It's a wonderful breakfast cake. And you can still take Mom out for dinner and a decadent dessert. :)

      ~ Cleo Coffeehouse Mystery.com
      Cleo Coyle on Twitter

      Delete
  3. The coffee cake looks delicious, but I really, really love the red hat!

    ReplyDelete
  4. Sounds amazing!

    Cleo darling, can I make a request/suggestion? ;) I popped over for recipe ideas (I'm sitting down doing my shopping list for the week) and was thinking how much I would love if I could search the recipes by desserts, drinks, side dishes, and main courses (i.e. meats).

    :)

    ReplyDelete
    Replies
    1. Juju - Lovely to see you in the Kitchen! We do have a recipe index. Just scroll to the top of the site and look in the left column. Or paste this into your browser...

      http://www.mysteryloverskitchen.com/p/recipe-index.html

      I hope that helps. Thanks again for dropping in and have a lovely Mother's Day!

      ~ Cleo Coffeehouse Mystery.com
      Cleo Coyle on Twitter

      Delete
  5. This sounds great! Wonder how I could work some cream cheese into the filling....

    ReplyDelete
    Replies
    1. CindyD - LOL! Everything's better with cream cheese. (Or bacon.) Well, almost everything. Okay, cream cheese...I think it could work.

      Maybe whip up 8 ounces of cream cheese with a bit of sugar and a little vanilla then dollop it onto the base layer and swirl it into the batter using a butter knife? That might work -- can't be sure. The swirl may interrupt the proper baking of the base layer. OR it could provide a surprise little creamy extra when you bite into the finished coffee cake. Worth an experiment.

      Thx for suggesting it and for dropping by the Kitchen today. I hope you enjoy Mother's Day weekend!

      ~ Cleo Coffeehouse Mystery.com
      Cleo Coyle on Twitter

      Delete
  6. I was thinking one could use fresh fruit, like peaches, in season instead of the cherries. Not as colorful, but I bet it would be yummy.

    ReplyDelete
    Replies
    1. It would be yummy, Libby, I agree. I also prefer to use fresh fruit when I have the time. This is a quickie dessert for sure. No cutting or pitting or steps where filling must be pre-cooked and sweetened. I think it's an especially nice recipe for children to make (to surprise Mom on Mother's Day morning. Hint, hint).

      Thx for dropping by the Kitchen today -- and lending us the peachy suggestion. :)

      ~ Cleo Coffeehouse Mystery.com
      Cleo Coyle on Twitter

      Delete
  7. Is it too obvious that I am printing this out and hanging it on the fridge with a big red note: "MOM WOULD LOVE THIS ON SUNDAY!!" Perhaps if I buy the ingredients and leave them on the counter might help??

    Looks wonderful and I am certain that it tastes the same!!! Thanks, Cleo!

    ReplyDelete
    Replies
    1. Tell you what, Nanc, if young Chef Connor doesn't get the hint, I'll eat my red hat. And then fly up to Mittenland to bake it for you. :)

      XOXXOXO and...
      Happy Mother's Day!

      ~ Cleo Coffeehouse Mystery.com
      Cleo Coyle on Twitter

      Delete
  8. My son wanted to know what I wanted him to bake on Mother's Day. This looks like a winner! The recipe reminds me of a overnight danish recipe I have except MUCH easier :)

    ReplyDelete