Cherry 'n Cheese Lattice Coffee Cake
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
- 2 eggs
- 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 egg
- 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: Red Star Yeast