Vintage cherry swirl coffee cake recipe
Somethin’ good is comin’ up when you get the Bisquick down. So why wait another day? Get the Bisquick off your shelf, and help yourself to somethin’ good, like this cherry swirl coffee cake.
Bisquick cherry swirl coffee cake
Coffee cake recipe
Cherry swirl coffee cake recipe (1986)
Ingredients
- 4 cups Bisquick baking mix
- 1/2 cup granulated sugar
- 1/4 cup butter or margarine, melted
- 1/2 cup milk
- 1 teaspoon vanilla
- 1 teaspoon almond extract
- 3 eggs
- 1 can (21 oz) cherry, apricot or blueberry pie filling
- Glaze (recipe below)
Instructions
- Heat oven to 350 degrees.
- Grease bottom and sides of jelly roll pan (15x10x1-inch) or 2 square pans (9x9x2").
- Mix all coffee cake ingredients except pie filling and glaze; beat vigorously 30 seconds. Spread two-thirds of the batter (about 2-1/2 cups) in 15x10-inch pan or one-third of the batter (about 1-1/4 cups) in each square pan.
- Spread pie filling over batter (filling may not cover batter completely). Drop remaining batter by tablespoonfuls onto pie filling.
- Bake until light brown, 20 to 25 minutes. Drizzle glaze over coffee cake while warm. Serve warm or cool.
Glaze: Beat 1 cup powdered sugar and 1 to 2 tbsp. milk until smooth and of desired consistency.
Recommended Products
As an Amazon Associate and member of other affiliate programs, qualifying purchases made via our links earns us a small commission at no additional cost to you.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 417Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 70mgSodium: 861mgCarbohydrates: 57gFiber: 1gSugar: 20gProtein: 8g
Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.
Holiday cherry coffee cake recipe (made with Cream of Wheat)
Turn your kitchen into a special gift shop this year by preparing wonderful homemade goodies to give as gifts. The gift you make yourself — something expressing you — truly reflects the spirit of the holiday season.
Holiday cherry coffee cake, made with Cream of Wheat Cereal, is a luscious sour-cream cake. It is topped with canned cherry pie filling and an easy-to-make nut-crumb mixture. It’s ideal to serve at a Christmas Eve tree-trimming party or on Christmas morning.
What makes this an extra-special gift is that it is baked right in the tin in which it is presented. Much of the fun of making holiday gift foods is in the selection of the container. Nicest of all are those that can be enjoyed long after the contents are but a pleasant memory.
When most gifts are going under the tree, here is one to grace the table. Holiday cherry coffee cake is a heartwarming way to extend greetings. It’s from your kitchen with love.
TIP: When you give a Holiday cherry coffee cake, it will most certainly be enjoyed to the last crumb. We suggest you include a copy of the recipe so your recipient can make it through the year.
Cake:
3/4 cup all-purpose flour
1/2 cup uncooked Regular, Quick or Instant Cream of Wheat Cereal
1/2 cup light brown sugar, firmly packed
1-1/2 teaspoons baking powder
4 teaspoon salt
1/4 cup butter or margarine, softened
1 cup sour cream
1 egg
1 teaspoon vanilla extract
Topping:
1 (21-oz.) can cherry pie filling
1/2 cup all-purpose flour
1/4 cup uncooked Regular, Quick or Instant Cream of Wheat Cereal
1/4 cup light brown sugar, firmly packed
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 cup butter or margarine, softened
1/2 cup coarsely chopped walnuts
Holiday cherry coffee cake instructions
In conventional oven
1. Preheat oven to 375 F. Line bottom and sides of 8×3-inch round decorative tin with heavy-duty aluminum foil; generously grease foil.
2. Make the cake: In medium bowl, combine flour, Cream of Wheat Cereal, brown sugar, baking powder and salt. With pastry blender or two knives, cut in butter or margarine until mixture resembles coasre crumbs. In small bowl, beat sour cream, egg and vanilla extract until well blended. Stir into flour mixture, until well combined. Spoon into prepared tin.
3. Make the topping: Reserve 22 cherries for garnish. Spread remaining cherry pie filling evenly over cake batter. In medium bowl, combine flour, Cream of Wheat Cereal, brown sugar, cinnamon and nutmeg. Using pastry blender or 2 knives, cut in butter or margarine until mixture resembles coarse crumbs; add nut. Spoon crumb mixture over cherry pie filling.
4. Bake 1 hour 10 minutes to 1 hour 20 minutes, or until toothpick inserted in center comes out clean. Loosely cover with aluminum foil last 20 to 30 minutes to prevent top from becoming too dark. Cool on wire rack; trim foil to cake edge; garnish with reserved cherries. When completely cool, lid may be placed on can and cake may be frozen for future gift-gifing.
To microwave
1. Fold each of 4 (24-inch) lengths of waxed paper in half lengthwise. Place double lengths (4 thicknesses) lengthwise and widthwise on bottom and up sides of 8x8x4-inch flat-bottom microwave-proof casserole dish, allowing excess waxed paper to fold over outsides of dish. Grease bottom waxed paper pieces.
2. Prepare and assemble cake and topping as in Steps 2 and 3, using prepared dish. Microwave at 100% power 15 to 17 minutes, turning 1/2 turn every 5 minutes, or until toothpick inserted in center comes out clean.
4. Cool on wire rack 10 minutes; carefully lift cake from dish to cooling rack; garnish with reserved cherries. Serve immediately or cool completely and wrap well for future use.
Makes 8 servings
