CHERRY COFFEE CAKE
With its pretty layer of cherries and crunchy streusel topping, my coffee cake is welcome at breakfast or for dessert.
—GAIL BUSS BEVERLY HILLS, FL
PREP: 25 MIN. • BAKE: 35 MIN. + COOLING • MAKES: 12-16 SERVINGS
1 package yellow cake mix (regular size), divided
1 cup all-purpose flour
1 package (1/4 ounce) active dry yeast
2/3 cup warm water (120° to 130°)
2 eggs, lightly beaten
1 can (21 ounces) cherry pie filling
1/3 cup butter, melted
GLAZE
1 cup confectioners’ sugar
1 tablespoon corn syrup
1 to 2 tablespoons water
1. Preheat oven to 350°. In a large bowl, combine 1 1/2 cups cake mix, flour, yeast and water until smooth. Stir in eggs until blended. Transfer to a greased 13x9-in. baking dish. Gently spoon pie filling over top.
2. In a bowl, mix butter and remaining cake mix; sprinkle over filling.
3. Bake 35-40 minutes or until lightly browned. Cool on a wire rack. In a small bowl, combine confectioners’ sugar, corn syrup and enough water to achieve desired consistency. Drizzle over warm coffee cake.