Smucker's® Cherry Swirl Coffee Cake

Smucker's® Cherry Swirl Coffee Cake

10

"Sweet swirls of cherry preserves make this coffee cake especially delightful."
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Ingredients

servings 182 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 182 kcal
  • 9%
  • Fat:
  • 5.4 g
  • 8%
  • Carbs:
  • 29.7g
  • 10%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 109 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat 1-1/4 cups milk, salt, granulated sugar, and shortening in small saucepan just to boiling; cool to lukewarm (105 degrees F to 115 degrees F).
  2. Stir in yeast; transfer mixture to medium bowl.
  3. Add one cup of the flour to milk mixture; beat well. Add eggs and vanilla; beat well. Stir in enough remaining flour to make a thick batter; beat until smooth. Let rise, covered, in warm place, free from drafts, until doubled in bulk, about one hour.
  4. Stir batter down. Pour batter into two greased nine-inch round cake pans; let rise in warm place until doubled in bulk, about one hour. Make a swirl design on top of batter with a floured spoon; fill grooves with preserves, using 1/4 cup for each coffee cake.
  5. Heat oven to 375 degrees F.
  6. Bake coffee cakes until golden, 30 to 35 minutes. Remove from pans, cool on wire racks.
  7. Fill grooves with remaining preserves.
  8. Mix powdered sugar, with enough milk to make thin glaze consistency; drizzle over warm coffee cakes. Sprinkle with almonds.

Reviews

10
  1. 10 Ratings

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Most helpful positive review

This is wonderful. Since I don't like Cherries or anything flavored in Cherry. I used STrawberry instead. Will defiantely make again and again and my family loved it. If you don't love to back p...

Most helpful critical review

This looked and sounded like it should be greeat; however, it turned out to be so bland that I kept going over the recipe to see if I missed something. Not something we'll try again.

This is wonderful. Since I don't like Cherries or anything flavored in Cherry. I used STrawberry instead. Will defiantely make again and again and my family loved it. If you don't love to back p...

SPLIT THIS IN TWO UNLESS YOU WANT TWO LARGE COFFEE CAKES!! You wouldn't notice that unless you read the recipe first. I don't think you'll need two big cakes (large plate size) at once. A nic...

This looked and sounded like it should be greeat; however, it turned out to be so bland that I kept going over the recipe to see if I missed something. Not something we'll try again.

I have reviewed the recipe to be sure that I didn't so something wrong and I really don't think I made a mistake, but who knows. My husband and I thought it was VERY bland.

I made this late at night and tasted it right away--at that point it was fantastic; practically melted in my mouth. However, by the next morning it already tasted stale to me. I would definite...

I added a little almond paste to the swirl and some almond extract after reading a few reviews that it was bland. Used black cherry jam.

If dough is bland add a small amount (1/4 tsp?) of almond extract to it and the powdered sugar glaze. That should help!

My husband and I thought the coffee cake was bland as well. Disappointed, it looked so good. 375 for baking was definetly too high. I should have gone with my instinct and baked it at 355.

Overdone at 35 minutes. Try 30. Maybe even lower the oven temp. Cherry preserves were good, but it might be better with cherry pie filling. Not sure cake pans is the best form. Try it as a ...