This cherry danish coffee cake recipe is the perfect treat for any coffee lover. The moist and fluffy cake is filled with a sweet cherry filling, and topped with a rich cream cheese frosting. It’s the perfect balance of sweet and tart, and will leave you wanting more.
This cherry danish coffee cake recipe is the perfect way to show your loved ones how much you care. This cake is so moist and flavorful, and the cherries add the perfect amount of sweetness. The best part about this recipe is that it’s so easy to make.
You’ll have this cake in the oven in no time, and your family will be raving about it for days!
Sweet Bread Coffee Cake Recipes
There’s nothing like the smell of freshly baked bread wafting through the kitchen. And when that bread is a coffee cake recipe made with sweet, rich ingredients like cinnamon and brown sugar? Even better!
Whether you’re looking for an easy breakfast treat or a festive dessert to serve at your next holiday gathering, these sweet bread coffee cake recipes are sure to please. From classics like Cinnamon Swirl Coffee Cake to creative takes like Maple Pecan Streusel Coffee Cake, there’s something here for everyone. So preheat your oven and get ready to bake one (or all!) of these delicious sweet bread coffee cakes.
Your home will smell amazing and your taste buds will thank you!
What Do I Need to Make a Cherry Danish Coffee Cake
Assuming you would like a recipe for a cherry danish coffee cake: Ingredients: 1/2 cup milk
1/4 cup butter 1 package (2-1/4 teaspoons) active dry yeast 1/4 cup sugar
1 teaspoon salt 1 egg beaten 3 to 3-1/2 cups all-purpose flour
FILLING: 3 tablespoons cornstarch 1 can (14 ounces) sweetened condensed milk, undiluted divided use) 1 teaspoon vanilla extract 2 cans (15-3/4 ounces each) pitted dark sweet cherries, drained GLAZE: 1 tablespoon butter 1 tablespoon cherry juice or water 1 to 1-1/2 cups confectioners’ sugar Instructions In a small saucepan, heat milk and butter over low heat until warm.
Remove from the heat; let stand until cool enough to touch. In a large bowl, dissolve yeast in warm milk mixture. Add the sugar, salt and egg; mix well.
Gradually add enough flour to form a soft dough. Knead on a lightly floured surface until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top.
Cover with plastic wrap; let rise in a warm place until doubled, about 30 minutes. Meanwhile, in another large bowl, combine cornstarch and half of condensed milk until smooth; stir in vanilla and remaining condensed milk just until blended (mixture will be thick). Drain cherries if necessary; set aside 2 tablespoons for topping. Fold remaining cherries into cornstarch mixture gently but thoroughly. Punch down dough; divide in half so that one piece is slightly larger than the other. On an ungreased baking sheet , roll out each half into an 11×9 rectangle . Spread filling over rectangles within 1 inch of edges . Roll up jellyroll style , starting with long side ; pinch seams together to seal . Cut each log crosswise into 12 slices . Arrange cut side up on greased baking sheets ; curve slightly if desired . Cover loosely with greased plastic wrap ; let rise in a warm place for 20 minutes ( do not allow rolls to double ). Bake at 375° for 15 minutes or until golden brown .
How Do I Make a Cherry Danish Coffee Cake
Assuming you would like a recipe for cherry danish coffee cake: Ingredients: 1/2 cup sugar
1/3 cup butter, softened 1 egg, beaten 1 teaspoon vanilla extract
1 cup all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt
2 tablespoons milk, divided FILLING: 3/4 cup sugar, divided
2 tablespoons cornstarch 6 to 7 cups fresh tart cherries, pitted (about 3 pounds) or frozen unsweetened tart cherries, thawed and drained well* see note below liqueur such as Kirsch (optional)** see note below FOR THE GLAZE: 1 cup confectioners’ sugar 2 to 3 tablespoons milk 1 teaspoon vanilla extract Directions Preheat oven to 375°. In a large bowl, cream the sugar and butter until light and fluffy.
Beat in egg and vanilla. In another bowl whisk together flour, baking powder and salt; gradually add to creamed mixture alternately with 2 tablespoons of milk just until combined. Set aside one-third of the batter.
To remaining batter add filling ingredients; mix well (batter will be thick). Grease an 8-in.-square baking dish. Spread reserved batter into prepared pan; spread cherry mixture over top. Bake 25 minutes longer or until a toothpick inserted in center comes out clean. Cool on a wire rack for at least 30 minutes before glazing. In a small bowl combine all glaze ingredients; drizzle over cake.
What is the Best Way to Serve a Cherry Danish Coffee Cake
When it comes to cherry danish coffee cake, there is no one-size-fits-all answer. The best way to serve this delicious treat will vary depending on your personal preferences and the occasion. However, we can give you a few tips to help you make the most of your cherry danish coffee cake.
If you want to enjoy the freshest possible flavor, we recommend serving the cake within a few hours of baking. If you need to make ahead, you can store cherry danish coffee cake in the refrigerator for up to three days. Just be sure to wrap it tightly in plastic wrap or aluminum foil so it doesn’t dry out.
When it comes time to serve, we suggest slicing the cake into individual pieces and then reheating in a 350 degree oven for about 10 minutes. This will help restore some of that freshly baked flavor and texture. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat!
How Long Will a Cherry Danish Coffee Cake Last
Assuming you are talking about an unopened cherry danish coffee cake, it will last for about 2-3 days. Once you open the cake, it will last for 1-2 days.
This Cherry Danish Coffee Cake Recipe is the perfect way to show someone you care. Made with fresh cherries and a homemade cream cheese filling, this coffee cake is sure to please. The recipe is simple to follow and can be made in advance, making it the perfect treat for any occasion.