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A delicious, 'cake-mix'
easy, yeast-flavored cherry 'strudel' coffeecake.
Cherry
Strudel Cake
- 1 (18.25-ounce) package
yellow cake mix
- 1 (1/4-ounce) package
active dry yeast
- 1 cup all-purpose flour
- 2 large eggs
- 2/3 cup warm water
- 1 (21-ounce) can cherry
pie filling
- 1/3 cup butter, softened
-
- Glaze:
- 2 cups powdered sugar
- 1/3 cup butter, softened
- 3 to 4 tablespoons hot
water
- 1/2 teaspoon almond flavoring
- Preheat oven to 375°F
(190°C). Grease
and flour a 13 x 9 x 2-inch baking pan; set aside.
- Measure out 1 1/2 cups
of cake mix (reserve remaining mix
for later) and combine with yeast, flour, eggs and water. Spread
in prepared baking pan. Spread
cherry pie filling over dough evenly.
- Combine remaining dry
cake mix with butter until crumbly. Sprinkle over pie filling.
- Bake for 30 to 35 minutes.
Allow to cool and drizzle
with the glaze.
- For Glaze: Combine all
ingredients in bowl, mixing well.
- Drizzle over baked cake.
Makes 12 servings.
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