Catering: Cherry Streusel Coffee Cake

This past weekend I had the pleasure of catering a brunch for 80 plus people. I served them Andouille Sausage & Buttermilk Biscuits, Autumn Chopped Salad, Cantaloupe Slices, and Cherry Streusel Coffee Cake.

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Who doesn’t love coffee cake so I thought I would share the recipe with you.

Cherry Streusel Coffee Cake

Serves 12 (cut 4L x 3W)

1 package yellow cake mix
1 packet (1/4 ounce) dry yeast
1 cup all-purpose flour, unsifted
2 eggs
2/3 cup very warm tap water
5 Tablespoons butter (salted is fine)
1 can (1 pound 5 ounce) cherry pie filling
2 Tablespoons granulated sugar

Prep Day: First preheat your oven to 375 degrees F. Coat a 13 x 9 baking pan with cooking spray (or grease and flour it to prevent sticking).

Make dough: In a large mixing bowl, measure out 1-1/2 cups of the dry cake mix. (You are reserving the remaining mix for the topping.) Add the flour, dry yeast, and 2/3rds cup of the very warm tap water. Allow the yeast to bubble and come alive for a minute. Then add the eggs and beat 2 minutes at medium speed, scraping the bowl often. Dough will be thick. Using a rubber spatula or back of a spoon, spread it across the bottom of your coated baking pan.

Make streusel topping: Melt butter in a saucepan and pour it over the remaining cake mix. Mix the butter in well with the dry mix. The streusel topping should be lumpy and crumbly.

Assemble coffee cake: Spoon the cherry pie filling evenly across the top of the dough in the baking pan. Sprinkle sugar on top of the filling. Finally, using your fingers, crumble the topping over it all. Hold some of crumble back if you want to see more of the cherry.

Bake: Bake the coffee cake for 30 minutes in the preheated 375 degree F. oven. Cool, wrap, and freeze.

Serve Day: Thaw and make glaze.

Glaze

2 Tablespoons butter
2 Tablespoons whole milk (cream or half-and-half)
1 cup powdered sugar, sifted

Over medium heat, warm butter and milk in a saucepan. Do not let this mixture brown, burn, or boil or you will have a scalded taste in your glaze. As soon as butter has melted, stir in the sifted confectioner’s sugar, a little at a time, until it is completely melted. You must work with the glaze quickly, while it is still warm. Using a rubber spatula or spoon, drizzle the warm glaze over the coffee cake. If the glaze hardens up on you, place the saucepan over the heat again and whisk until liquefied and smooth again.

Drizzle over the cake and serve.

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