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Cherry Lattice Coffee Cake

Cherry Lattice Coffee Cake

Prep Time

Cook Time

35 mins




  • 2 packages active dry yeast
  • 1 cup warm water (105-115 degrees)
  • ¼ cup butter or margarine, softened
  • 6 Tablespoons sugar
  • 1 teaspoon salt
  • 2 eggs
  • 3 ¾ cups all-purpose flour
  • 1 21-ounce can LUCKY LEAF® Regular, Premium, or Organic Cherry Fruit Filling or Topping
  • ¼ cup pecans, almonds or walnuts, chopped
  • 1 ½ cups powdered sugar
  • ½ teaspoon vanilla
  • 3 Tablespoons milk


In a medium bowl, dissolve yeast in warm water; set aside.
In large mixing bowl, beat butter with an electric mixer on medium speed for 30-seconds. Beat in granulated sugar, salt and eggs. Beat in yeast mixture and 2-cups of the flour until smooth. Using a wooden spoon, stir in as much of the remaining flour as you can.
Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough (2 minutes). Remove one-forth of the dough and set aside.
Divide remaining dough in half.  On a floured surface, roll each half to an 8-inch square. Place each in a well greased 8x8x2-inch baking pan.
In a medium bowl, combine pie filling and nuts; spoon atop the dough, leaving a 1/2-inch border on all sides.
On the floured surface, roll the remaining dough portion into an 8x6-inch rectangle. Cut into twelve 8-inch strips. Place 3 strips on each pan in one direction; turn pan and add remaining strips, forming a mock lattice.
Place pans on rack in middle of a cool oven. Add a pan of boiling water on bottom shelf. Close door and let rise 30 minutes. Remove pan of water.
Turn oven on to 350°F. and bake 25 to 30 minutes or until edges of coffee cakes are golden. Cool slightly.
In a small bowl, combine powdered sugar, vanilla and enough milk to make a drizzling consistency. Drizzle atop coffee cakes. Serve warm or at room temperature.
Makes 2 coffee cakes.

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