Glazed Cherry Yeast Coffee Cake is a very tender, light cake made with, yes…yeast! This is a wonderful recipe to break the ice if you’re not an experienced yeast baker. The biggest difference you’ll see in the dough is that it’s not a dough that will hold a shape after all the flour is added to the bowl. The dough is very relaxed and pour-able which means NO KNEADING required! The recipe has two rise times, allow the dough to rise , make yeast bubbles and become double in size for each rise.
You will put 2/3 of the yeast batter into the baking pan, top it with the cherry pie filling and then spoon the remaining 1/3 batter over the filling in dollops. You’ll notice when spooning the batter over the filling that it isn’t going to cover the whole top of the cake. It’s ok, the yeast will have it’s second rise and the dough will cover more of the cake than you thought it would.
You can have so much fun with this recipe making it into different flavors simply by switching out the pie filling. The glaze can be made to fit the pie filling by adding an extract flavor of your choice to fit the fruit filling you choose. You will absolutely love how tender , light and delicious this yeast cake is. Enjoy!
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Glazed Cherry Yeast Coffee Cake
Ingredients:
3 cups flour
1/4 cup granulated sugar
1 pkg active dry yeast ( 1/4 oz)
1 Teaspoon salt
1/2 cup water
1/2 cup whole milk
1/2 cup butter, cubed (one stick)
2 eggs, room temperature
1 can cherry pie filling ( 21 oz)
Glaze
1/2 cup confectioner sugar
1/4 Teaspoon vanilla
3 – 4 Teaspoons milk
Directions:
Combine 1 1/2 cups flour, sugar,yeast and salt in a large bowl. Stir to combine, set aside.
In a small heavy duty saucepan, heat the water, milk and butter to 120 degrees. Pour the pan contents into the flour mixture, beat to combine. Beat in the eggs.
Stir in the remaining flour. The mixture won’t hold a shape, it will look very relaxed. Cover loosely with plastic wrap and let rise for 40 minutes in a warm draft free space.
After the first rise, stir the dough down. Spoon 2/3 of the dough into a greased 9×13 inch baking pan. Spread the cherry pie filling over the dough. Drop the remaining dough onto the pie filling evenly using a Tablespoon. Cover loosely with plastic wrap, let rise till doubled in size about 30 minutes.
Bake at 350 degrees 35 – 40 minutes or until golden brown. Place on a wire rack.
For The glaze:
Combine the glaze ingredients in a small bowl, whisk together until smooth and you have a drizzling consistency. Drizzle over warm cake.
I love that this coffee cake is made with yeast dough,which I love.It is so easy and delicious.Also for diabetics,just substitute sugar free pie filling,and sugar substitute in glaze.
Deanna I loved it too! Thank you for the diabetic substitution, it’s always helpful to know.
I can’t believe there aren’t any more reviews,comments. If you like yeast dough….try this.I have a pan in the oven right now and it smells heavenly! And it is so easy to make.
Tried this twice and it was exceptionally easy to make! Once with the cherry pie filling and once with my own Apple pie filling that I can! Wonderful! Now I’m making this with my peach pie filling! I use a vanilla, almond and lemon extract I (1/4 tsp of each to create a bouquet flavorjng!) It complements all fruits. Next I’ll try my lemon curd for this coffee cake! Thank you for sharing!
Rebecca you are making wish I had a slice of your cake. The vanilla,almond and lemon extract together sounds delicious! Thank you for coming back to tell me you made it!
I just made this yeast coffee cake, and I tasted it ASAP, and I love the tart cherries, not-too-sweet cake, and the sweet glaze. Thank you for the recipe.