Isaacs' Home Recipes Main Breakfast Recipes Cherry Coffee Cake

Cherry Coffee Cake

1 package (18-1/4 ounces) yellow cake mix, divided
1 cup flour
1 package (1/4 ounce) active dry yeast
2/3 cup warm water (120 to 130 degrees)
2 eggs, lightly beaten
1 can (21 ounces) cherry pie filling
1/3 cup cold butter

Glaze:
1 cup powdered sugar
1 Tbsp corn syrup
1 to 2 Tbsp water

In a large mixing bowl, combine 1-1/2 cups dry cake mix, flour, yeast
and water until smooth.
Stir in eggs until blended.
Transfer to a greased 13x9x2" baking dish.
Carefully spoon pie filling over top.
Place remaining cake mix in a bowl; cut in butter until crumbly.
Sprinkle over filling.
Bake at 350 degrees for 35-40 minutes or until lightly browned.
Cool on a wire rack.
Combine glaze ingredients; drizzle over coffee cake.

* 12-16 servings

(Taste of Home - August/September 2006)