This Cherry Coffee Cake from Controlling my Chaos was amazing. Yes. It IS ugly as sin. But don't let that fool you.
I made this for Mrblocko to take as a dish to pass for breakfast with the 8th graders who are going through Confirmation at church. There was a LOT of food so I thought it was a great testament to the goodness that he only came home with half the pan as leftovers.
Poor us. Forced to eat half a pan of Cherry Coffee Cake! The horror!
Actually, Blockette didn't want to try any at first. She "hates" cherries. I convinced her to take a taste test and I think her eyes rolled back in her head with delicious delight.
Truth be told, I don't like cherries either. I didn't think I was going to like it, especially since it looked so hideous. The cake mix is so sweet that it balances out any tart from the cherries. Also, the crumble on the top tastes like cake batter. I love cake batter.
I made one minor change to this recipe. I used about half the glaze as a drizzled topping. The cake was already so sweet with the cake mix and canned cherries. I felt too much glaze would have made the cake overly sweet. I say this and I have the biggest sweet tooth of anyone I know. Half the glaze was just enough to help moisten the crumble topping and keep it in place for transport.
Cherry Coffee Cake from Controlling my Chaos
1 box yellow cake mix, divided
2 1/4 t yeast (or one package)
2/3 c warm water
2 eggs, beaten
1-21 oz can cherry pie filling
1/3 c cold butter cut into cubes
Glaze (use sparingly)
1c powdered sugar
1T corn syrup
1 t vanilla
1-2 T water
Mix 1 1/2 c cake mix, flour, yeast and water til smooth. Add eggs. Pour in greased 9x13 pan. Top w cherries. In small bowl mix remaining cake mix and butter with hands til crumbly. Sprinkle over cherries. Bake at 350F for 35-40 min. (at 35 min the contents of the pan giggled a bit, after another 5 min they had firmed up) Once cake is cool, combine glaze ingredients and drizzle liberally over the top of the cake.