Cherry Filled Coffee Cake for your breakfast or brunch treat. Comes together easily so you can whip this up for unexpected guests and company.
Cherry Filled Coffee Cake with a powered sugar glaze will make your family love morning time. Even on school days. Really. Okay well maybe not love mornings but at least have something to look forward to as they get out of bed.
This has been happening since Adam and Eve, I’m sure: kids bounding out of bed on non-school mornings to watch their favorite show. (Of course, there wasn’t television back then, but you get the point!)
School mornings arrive and nothing. Crickets. Snoring crickets, at that. I roll out of bed, start with the youngest and get him dressed and breakfast then work my way through the sleeping and snoozing children.
Cade, age 8, doesn’t have an alarm clock and his room is like a cave; very, very dark. I understand the sleep in issues. The other two, not so much.
Ryan, age 14, has two alarms and neither one of them is set. So I go towards his door, hold my breath and flip on the light. Why do I hold my breath? What until you have a 14 year old boy. Just wait.
I was talking about food, here, wasn’t I? Oh, yes–the Cherry Filled Coffee Cake.
There is plenty when you make this yummy coffee cake. It is made in a jelly roll pan and it feeds a family of 6 at least twice.
Don’t hesitate to make this delicious breakfast or brunch treat. Serve it with a cup of coffee or glass of milk and you have a wonderful and eye pleasing recipe to serve your family or guests.
Cherry Filled Coffee Cake
- 1 cup butter or margarine
- 1 1/2 cup sugar
- 1 tsp vanilla
- 4 eggs
- 3 cups flour
- 1 1/2 baking powder
- 3/4 tsp salt
- 1 can cherry pie filling
For The Frosting
- 1 cup powdered sugar
- 2 T milk
- Mix together the softened butter and sugar
- Blend well
- Stir in the eggs and vanilla
- Mix in flour, baking powder and salt
- Spread 1/2 batter into a greased jellyroll pan
- Spread cherry pie filling on top of batter
- Spread the remaining batter on top of cherry filling (will not cover all the pie filling)
- Bake at 350* for 30 minutes
- Whisk together powdered sugar and milk
- Drizzle over warm coffee cake