Easy Cherry Streusel Pastry Cake

[maybetoday]

Easy Cherry Streusel Pastry Cake



Ingredients:

For the dough base

1 package yellow cake mix

1 packet (1/4 ounce) dry yeast

1 cup all-purpose flour, unsifted

2 large eggs, whisked with fork

2/3 cup very warm tap water


For the cake topping

5 Tablespoons butter (salted is fine)

1 can (1 pound 5 ounce) cherry pie filling

2 Tablespoons granulated sugar


Step 1 – Preheat oven, prep pan: Preheat oven to 375° F. Coat

a 13 x 9 x 2-inch baking pan with cooking spray (or grease and

dust with flour).


Step 2 - Make dough: Into a large mixing bowl, measure out 1-1/2

cups of the dry cake mix. (Set aside the remaining mix to make the

streusel topping.) Into the bowl, add flour, dry yeast, and 2/3rds cup

of the very warm tap water. Allow 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.


Step 3 - Make streusel topping: Melt butter in a saucepan

and pour it over the remaining cake mix, which you set aside in

Step 1. Mix butter in well with the dry mix. The streusel topping

should be lumpy and crumbly.


Step 4 - Assemble coffee cake: Spoon the cherry pie filling

evenly across the top of the dough in the baking pan. Sprinkle

the sugar on top of the filling. Finally, using your fingers, crumble

the streusel topping over it all, but…

NOTE: Because there is quite a bit of streusel topping in this

recipe, I decided to hold back some of mine so the redness of

the cherries would show through for a prettier presentation.


Step 5 - Bake and glaze: Bake the cake for 30 minutes in the

preheated (375° F) oven. As it cools on a rack, make my glaze

(below) and drizzle to finish before serving.


Cleo’s Quick Sweet Glaze

Ingredients:

2 Tablespoons butter (salted is fine)

2 Tablespoons whole milk (cream or half-and-half)

1 cup confectioner's (powdered or icing) 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,

whisk in the sifted confectioner's sugar, a little at a time, until it is completely melted and the glaze is

smooth. You must work with the glaze quickly, while still warm. Drizzle the warm glaze over the cake

using a rubber spatula, the tines of a fork, or a spoon. If the glaze hardens up, place the saucepan over

the heat again and whisk well until liquefied and smooth once more.

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