Best 10 Cherry Coffee Ring Recipes

CHERRY COFFEE CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and lightly flour a 10 inch tube pan. Place cherries in a bowl and toss gently with 2 tablespoons flour. Set aside.
• Stir together the flour, salt, baking powder, and cinnamon in a medium bowl. Beat together the oil, eggs, sugar, vanilla extract, and milk until smooth in a large mixing bowl. Stir in the flour mixture until smooth. Fold in the cherries. Pour batter into prepared pan.
• Bake in preheated oven until toothpick inserted into cake comes out clean, about 60 minutes. Cool in pan 10 minutes, then turn out onto a serving plate or wire rack.

CHERRY-PECAN RING

Steps:

• Heat oven to 400°F. Spray 8- or 12-cup fluted tube cake pan with cooking spray. Pour 1/3 cup melted butter into pan; turn pan to coat with butter. Sprinkle brown sugar over butter. Arrange cherries and pecans on sugar mixture.
• In medium bowl, stir Bisquick mix, granulated sugar, milk, 2 tablespoons softened butter and egg until combined; beat vigorously 30 seconds. Spoon batter evenly over cherries and pecans.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof plate upside down on pan; carefully turn plate and pan over to remove coffee cake. Cool 10 minutes.
• Meanwhile, in small bowl, mix glaze ingredients until smooth and thin enough to drizzle, adding additional water, 1 teaspoon at a time, until desired consistency. Drizzle glaze over warm coffee cake.

CHERRY COFFEE RING

Steps:

• In a large bowl, dissolve yeast in warm milk. Add the egg, sugar, shortening, salt and 2 cups flour; beat until smooth. Stir in cherries and enough remaining flour to form a soft dough., Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubles, about 1 hour., Punch dough down. Turn onto a floured surface; roll into an 18x12-in. rectangle. Combine the filling ingredients until crumbly; sprinkle over dough. Roll up jelly-roll style, starting with a long side down on a greased baking sheet; pinch ends together to form a ring. Cover and let rise in a warm place until doubled, about 45 minutes., Bake at 375° for 23-28 minutes or until golden brown. Carefully remove from pan to a wire rack to cool. For glaze, combine the sugar, extract and enough juice to achieve drizzling consistency. Drizzle over cooled bread.

CHERRY COFFEE

Steps:

• Beat 2 cups heavy cream and 1/2 cup sour cream until thickened. Add 2 tablespoons each brown sugar and cherry brandy; beat until soft peaks form. Pour hot coffee into mugs and sweeten as desired. Top with the cream, jarred sour cherries and cocoa powder.

VERY CHERRY CRESCENT RING

Steps:

• Preheat oven to 375°. Reserve 3 tablespoons cherries for topping. For filling, beat cream cheese, sugar and extract until smooth. Stir in 3/4 cup pecans and remaining cherries., On a lightly floured surface, unroll crescent dough into one long rectangle; press perforations to seal. Fold dough lengthwise in half; roll into an 18x12-in. rectangle. Spread filling over top to within 1 in. of edges. Roll up tightly jelly-roll style, starting with a long side; pinch seam to seal., Transfer to a greased baking sheet, seam side down; shape into a ring, pinching ends to seal. Using kitchen scissors, start at outside edge and cut two-thirds of the way through the ring at 1-in. intervals. Separate sections slightly and twist to show filling., Bake until golden brown, 20-30 minutes. (Cover loosely with foil if it browns too quickly.) , Using two large spatulas, remove from pan to a wire rack. Mix confectioners' sugar, milk and extract; spoon over warm coffeecake. Top with reserved cherries and, if desired, additional pecans.

CHERRY COFFEE RING

Steps:

• Preheat oven to 375°. Grease and flour a 12-cup fluted tube pan.In a large bowl, mix flour, sugar, baking powder and salt. With a pastry blender or two knives, cut in shortening until mixture resembles fine crumbs.In a small bowl, beat milk, eggs and almond extract until well blended. Stir into flour mixture until flour is moistened. Spread half of the batter in pan. Spoon pie filling over. Spoon remaining batter evenly over pie filling and carefully spread to edges.Bake for 50 to 55 minutes or until browned and cake pulls away from side of pan. Cool in pan for 10 minutes. Remove from pan and cool on a wire rack for 15 minutes. Spoon Almond Glaze over warm cake and sprinkle with almonds. Serve warm or at room temperature. Makes 16 servings.Almond Glaze: In a small bowl, stir 1 cup powdered sugar, 4 teaspoons milk and 1/8 teaspoon almond extract until smooth. Makes about 1/2 cup.High Altitude Adjustments: At 6,000 feet, no adjustments needed.

CHERRY COFFEE RING

Steps:

• Preheat oven to 375°. Grease and flour a 12-cup fluted tube pan.In a large bowl, mix flour, sugar, baking powder and salt. With a pastry blender or two knives, cut in shortening until mixture resembles fine crumbs.In a small bowl, beat milk, eggs and almond extract until well blended. Stir into flour mixture until flour is moistened. Spread half of the batter in pan. Spoon pie filling over. Spoon remaining batter evenly over pie filling and carefully spread to edges.Bake for 50 to 55 minutes or until browned and cake pulls away from side of pan. Cool in pan for 10 minutes. Remove from pan and cool on a wire rack for 15 minutes. Spoon Almond Glaze over warm cake and sprinkle with almonds. Serve warm or at room temperature. Makes 16 servings.Almond Glaze: In a small bowl, stir 1 cup powdered sugar, 4 teaspoons milk and 1/8 teaspoon almond extract until smooth. Makes about 1/2 cup.High Altitude Adjustments: At 6,000 feet, no adjustments needed.

CHERRY COFFEE RING

Steps:

• 1. In large mixing bowl, combine KELLOGG'S ALL-BRAN cereal and water. Let stand about 5 minutes or until cereal softens. Add egg. Beat well.2. Stir together flour, baking powder, salt, sugar and instant dry milk. Add to cereal mixture together with cherries and raisins, stirring only until combined. Spread evenly in 8 1/4-inch ring mold coated with cooking spray.3. Bake at 375°F about 35 minutes. Remove from mold, turning upside down on serving plate. Frost immediately with powdered sugar icing and decorate with additional cherries and raisins, if desired.

CHERRY TEA RING

Steps:

• For Bread:.
• In small saucepan, heat and stir milk and butter until warm and butter almost melts.
• Cool to lukewarm (105-115 degrees F).
• In large mixing bowl, dissolve yeast into 1/2 cup warm water.
• Stir in milk mixture, 3 1/2 cup flour, 1/2 cup sugar, eggs, and salt.
• Use wooden spoon to stir in as much of remaining flour as possible.
• Turn dough out onto lightly floured surface.
• Knead in enough of remaining flour to make a moderately stiff dough that is smooth and elastic (about 6-8 minutes total).
• Shape into ball and place into greased bowl, turning once in order to grease entire surface of dough.
• Cover and let rise in warm place until doubles in size about 1-1 1/2 hours.
• Punch dough down.
• Turn out onto lightly floured surface.
• Divide dough in half, cover and let rest for 10 minutes.
• In medium saucepan, bring 2 cups of water to boiling, remove from heat.
• Add cherries and let stand for 5 minutes.
• Drain, squeezing out excess water of cherries. Set aside.
• In medium mixing bowl, mix 2/3 cup granulated sugar, 2/3 cup brown sugar, 1/3 cup flour, and cinnamon.
• Cut 1/2 cup butter into mixture until crumbly and set aside.
• Roll half of dough into 15 x 9 rectangle.
• Sprinkle half of the cinnamon filling evenly over dough.
• Sprinkle with half of cherries.
• Roll up, jelly roll style, starting from long side.
• Seal seam.
• Grease two baking pans (cookie sheets).
• Place dough roll on one of prepared baking pans.
• Attach ends of dough to form a circle.
• Pinch to seal ends.
• Use sharp knife to cut slits at 1 inch intervals around ring.
• Cover, let dough rise again until double in size, about 30 minutes.
• Repeat with remaining dough, cinnamon mix, and cherries.
• Bake both rings in 350 degree F oven for about 25 minutes or until tea rings sound hollow when you tap tops. (if necessary cover tops with foil for last 5-10 minutes of baking to prevent overbrowning.).
• Transfer to wire racks and cool completely.
• Drizzle with icing. . .
• For icing:.
• In small bowl, mix powdered sugar, corn syrup, vanilla, and almond extract.
• Stir in enough cream to make drizzling consistency.
• If desired, add red food color to icing.

GLAZED CHERRY COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x14-inch jelly roll pan.
• Mix sugar, butter, eggs, and vanilla extract together in a large mixing bowl. Combine flour and baking powder in another bowl. Add to sugar mixture and mix until well blended.
• Pour 3/4 of the batter into the prepared pan. Spoon cherry pie filling over the batter. Spoon remaining batter on top of pie filling (it won't cover it all).
• Bake in the preheated oven until golden and a toothpick inserted into the center comes out mostly clean, 25 to 30 minutes.
• Combine powdered sugar and milk in a bowl for frosting. Drizzle on top of coffee cake. Let cool slightly before cutting and serving.