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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 16 |
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I love yeast breads. And I love coffee cake. I made this for easter brunch one year and it went over well. This is really good. I store it in the refrigerater. Ingredients:
1 (18 1/4 ounce) box yellow cake mix, divided |
1 cup all-purpose flour |
1 tablespoon dry yeast |
2/3 cup warm water |
2 eggs |
1 (21 ounce) can cherry pie filling |
1/3 cup butter |
1 cup powdered sugar |
1 teaspoon light corn syrup |
1 tablespoon water |
Directions:
1. Combine 1 1/2 cups cake mix, flour, and yeast in a bowl.
2. Add warm water, stirring until smooth.
3. Stir in eggs.
4. Spoon batter into a greased 13 x9 inch pan.
5. Spoon pie filling evenly over batter; set aside.
6. Cut butter into remaining cake mix with a fork until mixture is crumbly- Sprinkle or pie filling.
7. Bake at 350 for 25-30 minutes.
8. Cool in pan on wire rack.
9. Combine powdered sugar, corn syrup and water for glaze and drizzle over cake.
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