Fryís* Decadent Fudge Cherry Coffee Cake
Contributed by: Chris WebAdmin. of RecipesNow.com
Hereís a special coffee cake filled with luscious cherries. Itís ideal for a holiday brunch!
- 2 cups (500 mL) all-purpose flour
- 3/4 cup (175 mL) lightly packed brown sugar
- 1/2 cup (125 mL) Fryís* Cocoa
- 3/4 cup (175 mL) cold, cubed butter
- 1/2 tsp (2 mL) each baking powder and baking soda
- 1 egg, beaten
- 3/4 cup (175 mL) buttermilk
- 1 can cherry pie pilling (19 oz/540 mL)
- 1/2 cup (125 mL) icing sugar
- 4 tsp (20 mL) Fryís* Cocoa
- 2 tbsp (30 mL) boiling water (approx.)
Preheat oven to 350 F (180 C).
Combine flour, brown sugar and Fryís* Cocoa in a mixing bowl. Using a pastry
blender or two table knives, cut in butter until mixture is crumbly. Measure
1/2 cup (125 mL) of the mixture and reserve. Stir baking powder and baking soda
into remaining mixture.
Whisk eggs with buttermilk and
add to dry ingredients. Stir just until mixture becomes a soft dough. Drop
two-thirds of the dough into a greased 9-in (23-cm) spring form pan. Spread
with a spatula to cover bottom of pan. Spoon pie filling evenly over base. Drop
spoonfuls of remaining dough over top of cherries. Gently smooth dough to cover
cherry mixture; sprinkle with reserved crumb mixture.
Bake for 50 to 55 minutes or
until a tester inserted into the cake comes out clean. Cool on a rack.
Whisk icing sugar with Fryís*
Cocoa until well combined. Stir in water until glaze is smooth. Cool slightly.
Remove cake from pan and place on a serving platter. Drizzle evenly with glaze.
Makes 12 to 14 servings
Fryís* Cocoa Baking Tips:
For an extra-special touch, simply
fold a tablespoon or two of sifted Fryís* Cocoa into sweetened whipped cream,
to create a luscious, chocolatey topping for this decadent dessert!
Buttermilk backup! Hereís how to make
a substitute for buttermilk: for each cup needed, place 1 tablespoon Realemon*
in a glass measuring cup. Add enough milk to make 1 cup total liquid; stir. Let
stand for 5 minutes before using..