Cherry Coffee Cake

Now that I officially live three doors down from my sister, we’ve decided to go through old family recipes and make one each week. And I figured might as well share them with you guys each week in something we’ll call Foodie Friday #foodiefriday.

First up is my grandma’s cherry coffee cake, basically my favorite recipe from her kitchen.

INGREDIENTS:

• 1 package yellow cake mix
• 1 cup flour
• 1 packet dry yeast
• 2/3 cup warm water
• 2 large eggs
• 1/3 cup margarine
• 1 can cherry pie filling (21oz)

GLAZE:

• 1 cup powdered sugar
• 1 tbsp light syrup
• 1 tbsp water

DIRECTIONS:
Combine 1 1/2 cup cake mix, flour, yeast and warm water. Beat until smooth. Fold in eggs. Spoon in 13×9 inch pan.

Pour cherry filling and smooth out.

In separate bowl mix margarine and remaining cake mix until crumbly. Spoon over cherry filling.

Bake at 350 degrees  for 35-40 minute or until edges are brown. Let cool.

In separate bowl mix powdered sugar, light syrup and 1 tbsp water for glaze. Whisk together then drizzle over cake.

And then get ready to taste the most delicious dessert ever.

And since this is a coffee cake, you won’t feel guilty about eating it for breakfast, right?

Ben even said this dessert… uh, I mean breakfast… now tops my Chocolate Peanut Butter Cup Gooey Butter Cake and that is HUGE folks. I’m still partial to the gooey butter cake but this sure is a close second!

So we plan on continuing this Foodie Friday every week with you guys. My grandma was one of 17 kids… yes, you read that right (and her family wasn’t even Catholic, hah) so trust me we have tons of recipes that we want to share with you guys!

YOU CAN QUICKLY PRINT OUT THIS RECIPE HERE:

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Cherry Coffee Cake

Ingredients

Ingredients

• 1 package yellow cake mix
• 1 cup flour
• 1 packet dry yeast
• 2/3 cup warm water
• 2 large eggs
• 1/3 cup margarine
• 1 can cherry pie filling 21oz

Glaze

• 1 cup powdered sugar
• 1 tbsp light syrup
• 1 tbsp water

Instructions

1. Combine 1 1/2 cup cake mix, flour, yeast and warm water. Fold in eggs. Beat until smooth. Spoon in 13×9 inch pan.
2. Pour cherry filling and smooth out.
3. In separate bowl mix margarine and remaining cake mix until crumbly. Spoon over cherry filling.
4. Bake at 350 degrees for 35-40 minute or until edges are brown. Let cool.
5. In separate bowl mix powdered sugar, light syrup and 1 tbsp water for glaze. Whisk together then drizzle over cake.