A sweet bread dough filled with cream cheese and cherries, "braided" and baked
until it’s golden brown, then finished with sweet icing drizzled prettily over the
1/4 cup water
1/2 cup sour cream
3 tablespoons butter
1 teaspoon vanilla extract
3 cups bread flour
1 1/2 teaspoons salt
3 tablespoons sugar
2 1/4 teaspoons Red Star Active Dry Yeast (one packet)*
6 ounces (two 3 ounce packages) cream cheese, room temperature
1 tablespoon sugar
1/8 teaspoon salt
1 (1 pound 5 ounce) can cherry pie filling
2 to 3 tablespoons water
1 1/4 cups powdered sugar
Heat oven to 350 degrees F.
Bread Machine Method: Have liquid ingredients at 80 degrees F and all other
ingredients at room temperature. Place dough ingredients in pan in the order
listed. Select dough/manual cycle. Do not use the delay. Check dough consistency
after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it
is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet
and sticky, add 1 tablespoon of flour at a time.
Traditional Method: In mixing bowl, combine yeast, 1 cup flour, salt and
Heat water, sour cream and butter to 120 to 130 degrees F; add to
dry ingredients. With mixer, beat for 2 to 3 minutes on medium speed. Add eggs
and vanilla extract; beat for 1 minute.
Gradually add remaining flour by hand or with a mixer that has dough hook(s);
knead for 5 to 7 minutes until smooth and elastic.
Place dough in lightly oiled bowl and turn to grease top. Cover; let rise
until dough tests ripe, approximately 30 to 40 minutes.
To prepare filling, cream together cream cheese, egg, sugar, and salt.
Shaping, Rising and Baking: Punch down dough and divide in half. On a lightly
floured surface, roll each half to a 12 x 17-inch rectangle. Spread half of
filling lengthwise over center third of dough. Top with approximately half of
pie filling. (Save a few cherries from filling to decorate coffeecake after
it is baked.) On each long side, cut 1-inch wide strips, 2 inches long. Starting
at one end, fold strips at an angle across filling, alternately from side to
Place coffeecake on greased baking sheet.
Cover; let rise until indentation remains after lightly touching the side
of the coffeecake, approximately 30 minutes.
Bake in preheated oven for 30 to 35 minutes.
Cool on wire rack.
Drizzle with icing; place a few cherries on small lattice openings to decorate
Yield: 2 coffee cakes
* You can substitute Instant (fast-rising) yeast in place of Active Dry Yeast.
When using Instant Yeast, expect your dough to rise faster. Always let your dough
rise until ripe.
Traditional methods: use equal amounts; Bread Machine: use 1/2 teaspoon Instant
Yeast OR 3/4 teaspoon Active Dry Yeast per cup of flour in your recipe.
This recipe is featured at Barbara Bakes.
Recipe and photo credit (used with permission):
Red Star Yeast