Showing posts with label Cherry Streusel. Show all posts
Showing posts with label Cherry Streusel. Show all posts

Tuesday, May 8, 2012

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





Cleo Coyle, who aspires to
wear purple, is author
of The Coffeehouse Mysteries

Happy Mother's Day!

(A little early.)

I'm putting on the coffee and
baking up a favorite...


Shirley Hunt Jackson,
Red Hat Queen




Courtesy of a beautiful mom
and grandmom, 
who wrote to me two years ago
and shared this recipe.

Thank you to Red Hatter...

Shirley Hunt Jackson 





Insanely Easy
Cherry Streusel Coffee Cake

Courtesy of Shirley Jackson

Note from Shirley: "I made this coffee cake for the first time at Pam's home 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 (have any of you?). 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. Thanks again to Shirley!"



To download this recipe in a PDF file that you can print, save, or share, click here.





INGREDIENTS

For 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 eggs

For 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, in a large mixing bowl, measure out 1-1/2 cups of the dry cake mix. (You are reserving the remaining mix for the topping.) Add the flour and dry yeast. 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. (There is quite a bit of topping in this recipe. I decided to hold back some of mine so the bright redness of the cherries would really show through.)

 

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 fairly 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

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, stir 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?




Happy Mother's
Day!


~ Cleo Coyle, author of 

To get more of my recipes, enter to win
free coffee, or learn about my books, including
my bestselling 
Haunted Bookshop series, visit my online coffeehouse: CoffeehouseMystery.com



The Coffeehouse Mysteries are national bestselling
culinary mysteries set in a landmark Greenwich Village 
coffeehouse, and each of the ten titles includes the 
added bonus of recipes. 
 


The Ghost and
Mrs. McClure


Book #1 of 

The Haunted Bookshop
Mysteries
, which Cleo writes
under the name Alice Kimberly
To learn more, click here.