Time 45m Yield 18 Number Of Ingredients 10 Steps:
Heat oven to 350°F. Grease bottom and sides of 1 (15x10x1-inch) pan or 2 (9-inch) square pans with shortening or cooking spray. In large bowl, stir all coffee cake ingredients except pie filling; beat vigorously with spoon 30 seconds. Spread two-thirds of the batter (about 2 1/2 cups) in 15x10-inch pan or one-third of the batter (about 1 1/4 cups) in each square pan. Spread pie filling over batter (filling may not cover batter completely). Drop remaining batter by tablespoonfuls onto pie filling. Bake 20 to 25 minutes or until light brown. Meanwihle, in small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm coffee cake. Serve warm or cool.
Time 55m Yield 20 servings. Number Of Ingredients 12 Steps:
In a large bowl, combine the sugar, butter, shortening, extracts, baking powder and eggs. Beat on low speed until blended; beat on high for 3 minutes. Stir in flour. , Spread two-thirds of the batter into a greased 15-1/2-in. x 10-1/2-in. x 1-in. baking pan. Spread pie filling over batter; drop remaining batter by tablespoonful over filling. Bake at 350° for 40-45 minutes or until golden. Combine the confectioners’ sugar and milk; drizzle over coffee cake. Serve warm.
Time 30m Yield 9-12 serving(s) Number Of Ingredients 6 Steps:
Preheat oven to 350°F. Mix cake mix according to package directions using the water, oil and egg whites. Pour into prepared 9 X 13 inch cake pan. Spread evenly. Drop cherry pie filling on top by spoonfuls and then swirl it through the cake with a knife. Do not mix too much. You want the swirled effect. Bake for 30 minutes or until cake tests done. Cool completely. Top with the Cool Whip topping and chill at least 2 hours before serving. Keep leftovers chilled. Variations: try other pie fillings.
Time 1h15m Yield 8 serving(s) Number Of Ingredients 10 Steps:
Preheat oven to 300 degrees. Spray bottom and sides of 8-inch springform pan with cooking spray; sprinkle crumbs on bottom of pan. In electric blender or food processor container, puree cherry pie fillng until smooth. Add orange rind; set aside. In a mixer bowl, beat cheese until fluffy. Gradually beat in low fat sweetened condensed milk until smooth. Add egg whites, egg, bottled lemon juice and vanilla; mix well. Stir in flour. Pour half of batter in prepared pan. Spoon 1/2 cup cherry puree evenly over batter. Top with remaining batter. Drop by spoonfuls 1/2 cup cherry puree over batter; with knife or spatula gently swirl. Reserve remaining puree. Bake 60 to 65 minutes or until center is set. Cool. Chill. Serve with remaining puree if desired. Refrigerate leftovers.
Yield 8 Number Of Ingredients 12 Steps:
Soften gelatin in cold water for 5 minutes. In a double boiler pan combine milk, salt, and 1/4 cup sugar. Stir until dissolved. Whisk in egg yolks and cook in double boiler until thickened, stirring constantly. Stir gelatin into custard mixture until thoroughly dissolved. Cool mixture. Stir almond extract, sherry, and 1/4 cup almonds into custard. In a medium mixing bowl whip egg whites until frothy. Add 4 teaspoons of sugar, one at a time, whipping constantly until whites form soft peaks. Fold egg whites into custard. Pour custard mixture into pie shell. Sprinkle with chopped almonds. Serve chilled.
Time 5m Yield 12 servings. Number Of Ingredients 5 Steps:
In a large bowl, combine the pie filling, pineapple, milk and marshmallows. Fold in whipped topping. Refrigerate until serving.
More about “cherry swirl chiffon cake recipes”
Time 1h25m Number Of Ingredients 12 Steps:
Heat oven to 160C/fan 140C/gas 3. Butter a loose-based 20cm cake tin and line the base with baking parchment. Break up the biscuits, then pulse to fine crumbs in a food processor. Melt the butter with the syrup, then stir into the crumbs until they are evenly damp. Tip into the prepared tin and smooth with the back of a dessertspoon. Bake for 10 mins, then leave to cool. Reduce oven temperature to 150C/fan 130C/gas 2. Tip the stoned cherries into the rinsed-out food processor with 85g of the sugar. Blend until smooth, then tip into a small pan and bring to the boil. Simmer for 5-6 mins, stirring, until it forms a thick syrup. Cool. Rinse out the food processor again, then tip in the cheese, cornflour, eggs, remaining sugar, vanilla, orange and half the crème fraîche. Blend until smooth. Spoon half the mix into the tin, then spoon half the cherry purée evenly over the top. Spoon the remaining cheesecake mix over this. Stir the mix gently with a fine skewer to swirl the cherry purée through it. Bake for 45 mins, then turn the oven off and leave for 30 mins. Spread the remaining crème fraîche over the filling, then spoon the remaining cherry purée into the centre. Using a fine skewer draw the cherry purée through the crème fraîche to make a star pattern, wiping the skewer each time. Set the reserved cherries around the edge of the cheesecake, then dust with icing sugar. Chill until ready to serve.
