Cherry Breakfast Cake

How good does that look? I made this a few weekends ago and it was a delicious weekend treat!

I made the dough the night before, let it rise, and assembled the cake. After the second rise, I covered it and refrigerated overnight. The next morning I brought the cake to room temperature while the oven preheated and baked it.

Enjoy!

Cherry Delight Breakfast Cake
Recipe from Tami's Kitchen Table Talk

Ingredients for Cake:

3 C. flour
1/4 C Sugar
1 tsp salt
2 1/2 tsp active dry yeast
1/2 C. milk
1/2 C water
1/2 C butter
2 eggs
1- 21 oz can Cherry Pie Filling

Ingredients for Cake Glaze:

1/2 C confectioner's sugar
2-4 tsp milk


To Make Cake:

Combine 1 1/2 cups flour, salt, sugar & yeast and mix well. Heat 1/2 cup milk, water and butter until very warm and then add to flour mixture, along with eggs. Beat at low speed with hand mixer until all ingredients are wet; beat 3 minutes at medium speed. Stir in an additional 1 to 1 1/2 cup flour until a stiff batter forms. Cover loosely with plastic wrap and a towel. Let rise about 45 to 60 minutes or until doubled in size.

Grease a 13 x 9 pan. Stir batter; Pour 3/4 batter into pan and top with cherry filling. Spoon remaining batter by tablespoons over batter. Cover again and let rise until light, approximately 20 - 30 minutes.

Heat oven to 350 degrees F. Uncover dough mixture. Bake 30-35 minutes or until golden brown.

Meanwhile make glaze:

Mix sugar and 2 tsp milk. Continue adding a little milk until a thick glaze consistency is created.

Drizzle over cake while it's still warm.

For different variations of this cake: try blueberry, apple or mixed berry pie filling in place of the cherry pie filling in this recipe.