Cherry Danish and a piping hot cup of coffee sound like my way to start the day. If you’ve never made a sweet breakfast cake from scratch, this is the recipe for you.
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PIN Cherry Danish recipe on your Breakfast & Brunch board so you can make it again and again. Your family and friends will be so happy!
WATCH Here and Learn How To Make Cherry Coffee Cake
Nothing exotic or specialty needed to make this cherry coffee cake recipe or do you call it cherry danish! I must admit I am not sure what to call it except delicious!!
Cherry Coffee Cake INGREDIENTS
Find your jelly roll pan, preheat the oven, and round up these kitchen staples so you can start baking! Just the basic ingredients used to make a cake from scratch, just in different proportions!
- Baking powder
- Almond extract
- Canned cherry pie filling
- Powdered sugar
- Cooking spray for pan
SUBSTITUTIONS OR ADDITIONS (TIPS)
Use your imagination with flavors and substitute the fillings and extracts! Perhaps blueberry pie filling with lemon extract, or pumpkin pie filling with vanilla extract and some extra cinnamon for a warm spiced coffee cake? Here is how I make it with apple.
HOW TO MAKE Easy Cherry Danish
- Preheat the oven to 350 degrees F. Spray an 11×15 inch jelly roll pan with cooking spray. Beat sugar, butter, almond extract & eggs on low until mixed well.
- Stir in flour, salt, and baking powder.
- Spread 2/3 of the cake batter in the prepared pan. Spread pie filling evenly over the batter.
- Drop the remaining batter evenly in dollops over pie filling.
- Bake until a toothpick inserted in the center comes out clean (check at about 25 minutes). The edges will be golden brown. Be sure to not over bake so is is moist.
- Mix confectioners’ sugar, milk, and salt in a small bowl to desired consistency for a glaze (sometimes I make more).
- Drizzle the glaze with a spoon over the top while still warm.
What a yummy breakfast treat!
Serving and Storage
Serve while warm, if possible. This coffee cake does reheat nicely in the microwave, so that is great! You also make the coffee cake, freeze it and bake it at a later time! After baking, this coffee cake can be stored at room temperature for several days, if covered.
Cherry Coffee Cake
- 1 large bowl
- 1 jelly pan 11×15
- 1 mixer
Cherry Coffee Cake
- 1 1/2 cups sugar
- 1 cup butter soften or slightly melted
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp almond extract
- 4 eggs
- 3 cups all-purpose flour
- 21 ozs canned cherry pie filling
- 1 cup confectioners’ sugar
- 1 tbsp milk
- ¼ tsp salt
- Preheat the oven to 350 degrees F. Spray an 11×15 inch jelly roll pan with cooking spray.
- Beat sugar, butter, almond extract & eggs on low until mixed well. Stir in flour, salt and baking powder. Spread 2/3 of the batter in the pan. Spread pie filling evenly over the batter. Drop the remaining batter evenly in dollops over pie filling. Bake until a toothpick inserted in the center comes out clean (check at about 25 minutes). Mix confectioners' sugar, milk, and salt in a small bowl to desired consistency for a glaze (sometimes I make more) and drizzle over the top while still warm.
More Fruit Recipes to Try
Blueberries, lemons, pineapples and strawberries are the stars of the show in the following recipes! I hope you give these a try and let me know in the comments how they turned out!