I had been eyeballing this recipe on Bunny's Warm Oven for a few weeks now. Glazed Cherry Coffee Cake. It looked fabulously delicious!
I love LOVE cherry anything. Pie, cake, cookies, cheesecake, etc. Especially if it involves cherry pie filling! I always have a can of that in my cupboard and have been known to eat it right out of the tin, glutton that I am!
I decided that I was going to make it this past weekend and on Saturday I went to get everything out to do it. I was so looking forward to it. Alas, no cake mix.
The recipe used a cake mix and I had none. Well, I had a lemon one, and it might have worked well, but I didn't want to take the chance. I was all in by then though . . . I was like a dog with a bone!
I had passed the point of no return. I HAD TO BAKE THIS CAKE! But I didn't want to go to the store. What to do, what to do! (Sorry for shouting!)
I decided to make my own cake mix. Yep. I have an old handwritten book in which I have gathered together all kinds of mixes and one of the recipes is for a two layer plain cake mix.
I know I was really taking a bit of a chance doing this. I had no way of knowing for sure if it would turn out or not. But I was already so far into this that I just took a leap of confidence and went with it.
Thankfully it turned out beautifully! I was very pleased with the end results!
I only wish my photographs were nicer, so that you could see how truly delicious this cake looks. It was very cloudy on the day and so they are not as attractive as they might have been.
So don't be put off by the look. It is a delicious cake regardless of the lighting or whatever!!
WHAT YOU NEED TO MAKE GLAZED CHERRY COFFEE CAKE
To those of you visiting in the UK, a North American Coffee Cake does not involve the use of any kind of coffee in the making of it. It merely means a cake that is meant to be enjoyed for breakfast or brunch with a hot drink alongside!
With the exception of the tin of pie filling, it uses very simple every day ingredients.
For the cake:
1 1/4 cups (175g) plain all purpose flour
3/4 cup (150g) granulated sugar (In the UK use castor)
1 1/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup (240g) dairy sour cream (I use full fat)
1/3 cup (60ml) water
3 large free range eggs
1 can cherry pie filling (4 serving/1 pie size)
4 TBS flaked almonds
For the glaze:
2 TBS milk
1/4 tsp almond extract
If you are not fond of almond extract you could certainly use vanilla. I just happen to think that almond flavor goes particularly well with cherries.
HOW TO MAKE GLAZED CHERRY COFFEE CAKE
The original recipe called for it to be baked in a jelly roll tin, I suppose that is a small sheet tin with sides? I am not sure. In any case I used a 9 by 13 inch baking tin and it worked very well.
This actually goes together and bakes rather quickly., which makes it great for entertaining. You could actually have all of the dry ingredients assembled the night before and then just combine quickly with the wet when you get up in the morning, ready to pop in the oven and bake for your family.
Preheat the oven to 350*C/180*C/ gas mark 4. Butter and flour a 9 by 13 inch baking dish, tapping out any excess flour. Set aside.
Whisk the eggs, sour cream, and water together in a bowl until smooth.
Sift the flour, soda , baking powder and salt together into a bowl. Beat this mixture into the wet ingredients. Mix together to combine. It will be lumpy, but that's okay. Spread into your prepared pan.
Drop the pie filling by large dollops on top of the batter, leaving a bit of space in between each. Sprinkle the almonds over top.
Bake in the preheated oven for 30 to 35 minutes or until the cake tests done. A toothpick inserted into the cake part should come out clean and the cake will have started to pull away from the sides of the pan.
Whisk the glaze ingredients together while the cake is baking. Whisk everything in a bowl until smooth and of a drizzle consistency.
Let the cake cool for 10 minutes, then drizzle the glaze over top decoratively. Serve warm and cut into squares, along with your favorite hot drink on the side!
This is really a delicious breakfast cake. One that the whole family will enjoy. I sent some of it next door to my neighbor Sheila and then gave another slab of it to my daughter for she and her husband to enjoy.
Sheila called me up to say how very much she was enjoying it. That made me happy. I really enjoy sharing the fruits of my labors, be it in word or in deed!
I really hope that you will be inspired to want to bake this cake yourself. I think that this is something you, and your family will also enjoy! Bon Appetit!!
Glazed Cherry Coffee Cake
Yield: makes one 9 X 13 inch cake
Prep time: 10 MinCook time: 35 MinTotal time: 45 Min
This is a fabulous breakfast cake. It goes together quickly and tastes delicious!
Ingredients
- 1 1/4 cups (175g) plain all purpose flour
- 3/4 cup (150g) granulated sugar
- 1 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup (240g) dairy sour cream
- 1/3 cup (60ml) water
- 3 large free range eggs
- 1 can cherry pie filling (4 serving size)
- 4 TBS flaked almonds
For the glaze:
- 1 1/2 cups (195g) icing sugar, sifted
- 2 TBS milk
- 1/4 tsp almond extract
Instructions
- Preheat the oven to 350*C/180*C/ gas mark 4. Butter and flour a 9 by 13 inch baking dish, tapping out any excess flour. Set aside.
- Whisk the eggs, sour cream, and water together in a bowl until smooth.
- Sift the flour, soda , baking powder and salt together into a bowl. Beat this mixture into the wet ingredients. Mix together to combine. It will be lumpy, but that's okay. Spread into your prepared pan.
- Drop the pie filling by large dollops on top of the batter, leaving a bit of space in between each. Sprinkle the almonds over top.
- Bake in the preheated oven for 30 to 35 minutes or until the cake tests done. A toothpick inserted into the cake part should come out clean and the cake will have started to pull away from the sides of the pan.
- Whisk the glaze ingredients together while the cake is baking. Whisk everything in a bowl until smooth and of a drizzle consistency.
- Let the cake cool for 10 minutes, then drizzle the glaze over top decoratively.
- Serve warm and cut into squares.
Thanks so much for visiting! I hope you come again!
Here we are on the eve of what is known as Valentines Day. Of course I no longer have a Valentine, but I do have people that I love and care about and so I thought I would bake some Valentine Cookies to share with them!
This is a lovely sugar cookie recipe. Crisp edged and sweet, chewy in the middle. Very easy to make. There is no rolling or faffing about involved. In short, my kind of cookie!
The original recipe made 36 largish cookies. I no longer need 36 largish cookies and so I cut the recipe in half. I small-batched it to make only 18 delicious cookies.
Have you been watching Love is Blind on Netflix? I totally loved the first series of it. I really enjoyed each of the couples that were participating in it. This time around I am not so sure how I feel about it.
Not very many of them seem very sincere. I think there are a lot of playa's peppered in the bunch and I predict some very broken hearts.
I am not sure why these people went on the show, but I don't think their motives were pure from the start. I have seen tons of red flags, and out of all the couples who finally matched up, there is only one that I think has a snowball's chance in hell of making it through to the end.
Of course I could be wrong, and I hope that I am. Anyways if you are watching it also, I would be very interested in hearing what you think of this latest crew.
I am also watching the Japanese version of the show. I usually don't watch things like this, ie. the Batchelor or Batchelorette, Survivor, etc. But I do enjoy this particular series.
Do I think Love is really blind? I do believe that it is possible to make a completely emotional attachment to someone and to have all those feelings of love for them without ever seeing them. But sooner or later the physical has to enter into the relationship, and I am not sure if a week is long enough to form a strong enough emotional attachment to ensure that the physical doesn't matter.
WHAT YOU NEED TO MAKE VALENTINE SUGAR COOKIES
Simple every day baking ingredients. These measurements are for the small batch and make 18 cookies.
For the cookies:
- 1/2 cup (120g) butter, room temperature
- 3 fluid ounces (85g) vegetable oil (I used canola)
- 3/4 cup (150g) white sugar
- 6 TBS icing sugar
- 1 TBS water
- 1 large free range egg
- 1/4 tsp baking soda
- 1/4 tsp cream of tartar
- 1/2 tsp salt
- 2 1/4 cups (315g) plain all purpose flour
For the frosting:
- 3 TBS (43g)butter at room temperature
- 1/4 cup (30g) sour cream
- 1 1/2 cups (195g) icing sugar
- 1/4 tsp salt
- 1 1/2 - 2 TBS milk
- 1/4 tsp almond extract
- drop of red food coloring
You will also need:
- candy cake decorations (optional)
You don't have to tint the frosting pink if you don't want to, or even use cake sprinkles, but I think for an occasion such as Valentines day, they really add a special touch!
Oh how I wish my grandchildren lived closer so that I could bake them some Valentine treats! That would be so much fun!
HOW TO MAKE VALENTINE SUGAR COOKIES
No special experience is needed to make these. If you have an electric mixer, hand or stand, you are in like flyn!! It really makes short work of the job! You can of course beat everything by hand if you don't, but it will take appreciably longer!
Pop the butter, sour cream, oil, both sugars, water and egg into a bowl. Mix for a few minutes with an electric hand mixer until well combined.
Whisk together the dry ingredients and slowly beat into the creamed mixture until everything is combined. The dough will be soft but not sticky.
Shape the dough into 1 1/2 inch balls. Place onto the baking sheets leaving about 4 inches between each. Press each ball down using the bottom of a measuring cup dipped in sugar to 2 1/2 to 3 inch circles.
Bake for 10 minutes. The cookies should be light brown on the bottom. Remove from the oven and allow to cool completely before proceeding.
Place all of the ingredients for the icing into a bowl and beat together with an electric whisk until you have a smooth fluffy frosting. (Use the lesser amount of milk at first. Only add more if your icing is too thick.)
Spread the icing generously on top of the cooled cookies and sprinkle with some cupcake sprinkles if using. Allow to set completely before serving.
Store any leftovers in the refrigerator because of the sour cream in the frosting. I placed wax paper between the layers to help maintain the integrity of the decorations.
If you want a crisper cookie, you can leave the cookies in the oven for up to 15 minutes if you wish when first baking. I did half of them this way.
Also they will soften once decorated, so if you want them to stay crisper, don't decorate until just prior to serving them.
So do you love to watch romantic films? I am so-so with those. I like a good romantic comedy. I think of all that I have seen When Harry Met Sally is my favorite one.
Billy Crystal and Meg Ryan make the cutest couple. You find yourself wondering why they waited for so long to get together!!
I just love these cupcake sprinkles I got from Sweepolita. I bought them a few months ago. This is actually two different ones. I got a bottle of big candy hearts (about 1/3 inch) and a bottle of mixed reds, pinks and whites, in candy shot and non-pareils. They also have the odd hearts and balls in them. Very pretty. I love the blue hearts.
These were perfect for decorating these cookies. I think they made them quite pretty. I can't wait to give them to my daughter and her husband!
In the meantime, Happy Valentines Day to you all! May it be filled with love and fun and good food!
Valentine Sugar Cookies
Yield: makes 18 cookies
Prep time: 10 MinCook time: 10 MinTotal time: 20 Min
Sweet, delicious and covered with a rich sour cream frosting. Both together are amazing.
Ingredients
For the Cookies:
- 1/2 cup (120g) butter, room temperature
- 3 fluid ounces (85g) vegetable oil
- 3/4 cup (150g) white sugar
- 6 TBS icing sugar
- 1 TBS water
- 1 large free range egg
- 1/4 tsp baking soda
- 1/4 tsp cream of tartar
- 1/2 tsp salt
- 2 1/4 cups (315g) plain all purpose flour
For the frosting:
- 3 TBS (43g)butter at room temperature
- 1/4 cup (30g) sour cream
- 1 1/2 cups (195g) icing sugar
- 1/4 tsp salt
- 1 1/2 - 2 TBS milk
- 1/4 tsp almond extract
- drop of red food coloring
You will also need:
- candy cake decorations (optional)
Instructions
- Make the cookies first. Preheat the oven to 350*F/180*C/ gas mark 4. Line a couple of baking sheets with baking paper.
- Pop the butter, sour cream, oil, both sugars, water and egg into a bowl. Mix for a few minutes with an electric hand mixer until well combined.
- Whisk together the dry ingredients and slowly beat into the creamed mixture until everything is combined. The dough will be soft but not sticky.
- Shape the dough into 1 1/2 inch balls. Place onto the baking sheets leaving about 4 inches between each. Press each ball down using the bottom of a measuring cup dipped in sugar to 2 1/2 to 3 inch circles.
- Bake for 10 minutes. The cookies should be light brown on the bottom. Remove from the oven and allow to cool completely before proceeding.
- Place all of the ingredients for the icing into a bowl and beat together with an electric whisk until you have a smooth fluffy frosting. (Use the lesser amount of milk at first. Only add more if your icing is too thick.)
- Spread the icing generously on top of the cooled cookies and sprinkle with some cupcake sprinkles if using. Allow to set completely before serving.
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Thanks so much for visiting! I hope you come again!
I was looking for a quick and easy dessert the other day. I haven't been feeling too well this week and I was really wanting something that was comforting and delicious and that wouldn't require a lot of time and effort on my part.
If you are a purist you probably should look away now because this is going to push all your buttons. It is a huge cheat of a dessert in comparison to the real thing, but I am posting it anyways because there may be a few people out there who, like me, want a delicious dessert that isn't going to take oodles of time or ingredients!
Banana Pudding is a delicious dessert usually attributed to the South of America, consisting of a rich vanilla custard layered in a dish with sliced bananas and vanilla wafer cookies. It is usually served topped with whipped cream and more cookies and sliced bananas for a garnish.
I confess I have never had the original Banana Pudding so I can't really say how this compares, but I can say to you now that it is delicious no matter what. Quick and easy too.
It is also sized perfectly for just two people. Although, certainly, you could multiply the amounts to serve as many people as you are wanting to feed. That would not be hard to do at all.
It does make heavy use of convenience food ingredients, but you can also cut back on the sugar and fat in doing so by using lower sugar/fat ingredients.
You basically only need a few things. Bananas. Vanilla Pudding. Vanilla Wafer Cookies. Whipped Cream.
WHAT YOU NEED TO MAKE QUICK & EASY BANANA PUDDING
As I said only a few simple convenient ingredients are needed. These amounts are for two people. If you want to serve more, multiply as required.
- 1 small fresh banana
- 2 vanilla pudding pots
- 8 vanilla wafers
- 1/4 cup (60ml) whipping cream
- 1/2 tsp sugar
- few drops of vanilla
- banana slices to decorate
By pudding pots I mean the single serving pudding pots that come in four packs that you would buy to put in children's lunch boxes. You can get them in low fat and no sugar options.
You will need two of them, that's all. If you are in the UK, you could use a small tin of ready made custard.
Vanilla Wafer cookies are a round crisp vanilla flavored cookie that you can buy in boxes. Generally speaking they are relatively low in fat anyways. You can get them in mini or regular size which are about the size of a loonie/1 pound coin.
I do not mean the kind of wafers that you would find in a kitkat bar or that are available as biscuit fingers. These are round and like a cookie.
I suggest in the UK you use custard creams (remove the filling) or malted milk biscuits(cookies), or shortbread fingers or rounds. "Nice" biscuits would also work. You will probably have to break them up.
You could of course use artificial cream, squirty cream or the frozen whipped cream product for the cream on top if you wish, but I do prefer to use real cream rather than a frozen petroleum product.
You might also use ready whip or dream whip as it is called here in Canada, but I think "real" whipped cream will give you the best result. You don't need a lot of it and it whips up really quickly.
HOW TO MAKE QUICK & EASY BANANA PUDDING
No great skills are needed. If you can spoon things out and layer them, then you can make this. Children could easily make this. The hardest, longest part is waiting the half an hour for it to set up.
You will need two dessert glasses or small juice sized drinking glasses for this. You could even use plastic disposable glasses such as the ones you might use at a party.
Take two glass dessert cups. Press three vanilla wafers down into the bottom of each cup. Top with 1/2 pot of vanilla pudding.
Slice the banana into coins. Reserve two slices to decorate. Divide the remaining banana between the two cups, placing the slices over top of the pudding.
Divide the remaining pot of vanilla pudding between the two dessert glasses, putting half into each on top of the bananas.
Whip the cream with the sugar and vanilla until soft peaks form. Spoon over top of the pudding. Place in the refrigerator to chill for half an hour.
Decorate the top of each with a vanilla wafer broken in two and a slice of banana. Serve immediately.
If you are planning on leaving it for any length of time, you may want to brush the sliced banana with lemon juice to prevent it from turning brown.
I suppose Banana Pudding is the closest thing they might have in North America to a Trifle. A Trifle is also a layered dessert with cubes of cake or lady fingers soaked in sherry and layered in a glass dish with custard and berries. Topped with whipped cream in much the same way.
Both desserts are delicious.
So there you have it quick and easy Banana Pudding. Simple. Easy to make and very tasty! This is the lazy man's Banana Pudding!
Quick and Easy Banana Pudding
Yield: 2
Prep time: 5 MinInactive time: 30 MinTotal time: 35 Min
This is a bit of a cheat dessert. It is quick and easy to throw together and quite, quite delicious!
Ingredients
- 1 small fresh banana
- 2 vanilla pudding pots
- 8 vanilla wafers
- 1/4 cup (60ml) whipping cream
- 1/2 tsp sugar
- few drops of vanilla
- banana slices to decorate
Instructions
- This does need to sit in the refrigerator for about half an hour to set up, so bear that in mind when making it.
- Take two glass dessert cups. Press three vanilla wafers down into the bottom of each cup. Top with 1/2 pot of vanilla pudding.
- Slice the banana into coins. Reserve two slices to decorate. Divide the remaining banana between the two cups, placing the slices over top of the pudding.
- Divide the remaining pot of vanilla pudding between the two dessert glasses, putting half into each on top of the bananas.
- Whip the cream with the sugar and vanilla until soft peaks form. Spoon over top of the pudding. Place in the refrigerator to chill for half an hour.
- Decorate the top of each with a vanilla wafer broken in two and a slice of banana. Serve immediately.
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