“His cheeks were like roses, his nose like a cherry…”
That line from Twas the Night Before Christmas comes to mind any time I make a cherry dessert during the holidays. While fresh cherries are best in season during the warmer months, cherry pie filling is always in season and I can’t think of a better use for it than this yeast-dough based coffee cake.
It’s a shame to call it a coffee cake at all, really, but it’s more that than anything else.
The aroma of freshly baked bread wafting through the kitchen on a magic carpet of sweet cherries is enough to put me in the holiday spirit!
When it comes to that cherry pie filling, do yourself a favor and splurge on the good stuff (like this brand) sans artificial dyes and flavorings, or do one better and make your own. I love this recipe from the My Baking Addiction blog (although I omit the almond extract due to my tree nut allergy).
Either way, you can’t go wrong with this sweet treat, it’s perfect for Christmas morning.
Cherry Swirl Coffee Cake
This recipe is free from gluten, dairy (optional), soy, peanuts, tree nuts, coconut.
For the cake portion:
3 cups Gigi’s Everyday GF Flour Blend (gum-free), divided
¼ cup granulated sugar
3 teaspoons active dry yeast
¾ teaspoon salt
½ cup unsweetened coconut milk (or other milk of choice)
½ cup water
1 stick butter (or equivalent amount of DF butter substitute or coconut oil)
2 large eggs
21 ounce can cherry pie filling (Use an all-natural all-fruit filling like this one for best results.)
For the glaze:
½ cup confectioners’ sugar, sifted
2 – 4 Tablespoons unsweetened coconut milk (or other milk of choice)
½ teaspoon pure vanilla extract (I use Nielsen Massey extracts.)
In the bowl of a stand mixer, whisk 1 ½ cups of the flour, sugar, yeast and salt; set aside.
In a small saucepan over low-medium heat, warm milk, water and butter to between 110-120F.
Add the liquid mixture to the dry ingredients in stand mixer; blend on low speed 1 minute, then increase speed to medium for 2 minutes.
Turn off mixer, then add eggs and mix again on medium until eggs are completely incorporated.
Turn off mixer and by hand, stir in remaining 1 ½ cups of the flour until no dry ingredients remain visible.
Cover mixing bowl with damp paper towels or a clean, damp kitchen towel and let dough rise in the mixing bowl, covered, in a warm place, for 1 hour.
While the dough rises, lightly grease a 9×13-inch baking pan and preheat your oven to 350F.
After 1 hour rise time, remove towels from over the mixing bowl and stir the batter.
Pour 2/3 of the batter into the prepared pan, spoon cherry pie filling over the top and top the pie filling with the remaining batter by the spoonful.
Cover the pan with greased plastic wrap or wax paper and place on top of the preheating oven (or in another warm place) to rise 30 minutes.
After 30 minutes rise time, remove plastic wrap and discard, then place pan in oven to bake for 25-30 minutes, until golden on top and cooked through.
Remove pan from oven and set cake aside to cool while you whisk together ingredients for the glaze in a small bowl.
When the cake is cooled, drizzle with glaze, slice and serve.
Store covered at room temperature up to 3 days, or refrigerate up to 1 week, reheating prior to serving.