Mar
26

Cherry Delight Breakfast Cake {Secret Recipe Club}

Posted in breakfast, Secret Recipe Club

It’s time for March’s installment of Group D’s Secret Recipe Club reveal! If you haven’t heard about it, it’s a fun blogging club that some 300 people participate in. Each month you are assigned a blog and your mission is to go and find a recipe, make it, blog it and reveal it on a certain day along with everyone else. Thing is, it’s a secret all month. So you can’t tell your blog assignment that you have them or it will spoil the surprise. :)

Cherry Breakfast Cake

So today the secret is revealed, and my assigned blog was Tami’s Kitchen Table Talk. Tami is a happily married mom, who resides in North Carolina. She has quite a few yummy recipes on her blog, but her recipe for Cherry Delight Breakfast Cake really caught my eye. It reminded me of a bakery version I used to enjoy when I lived in Chicago, so I knew I had to make it. I wasn’t disappointed either, it came out wonderfully soft and delicious. I was only able to eat a bite because of my gluten issues, but the rest of my family made quick work of finishing it off. It will definitely see its way onto our menu again.

Cherry Delight Breakfast Cake

3 cups flour
1/4 cup Sugar
1 tsp salt
2 1/2 tsp active dry yeast
1/2 cup milk
1/2 cup water
1/2 cup butter
2 eggs
1-21 oz can Cherry Pie Filling {I used homemade cherry pie filling}

Homemade Cherry Pie Filling

2 cups pitted cherries, {I used dark, sweet cherries}
1/4 cup water
1 tablespoon fresh lemon juice
1/3 cup sugar
2 tablespoons cornstarch
1/4 teaspoon vanilla extract

In a saucepan over medium heat, combine cherries, water, lemon juice, sugar and cornstarch. Bring to a boil; reduce heat to low and cook, stirring frequently, for about 5 minutes, or until thickened. Stir in vanilla extract. Cool slightly before using as a topping.

Cake Glaze:

1/2 cup confectioner’s sugar
2-4 tsp milk

To Make Cake:

Combine 1 1/2 cups flour, salt, sugar and yeast and mix well. Heat the milk, water and butter until very warm and then add to flour mixture, along with eggs. Beat at low-speed with 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. 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.

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35 thoughts on “Cherry Delight Breakfast Cake {Secret Recipe Club}”

  1. From a fellow SRC member (group C), this is a great selection! I love how you can use canned filling but you also offered up a homemade version. I pinned this recipe, great post!

  2. This looks too pretty to be homemade-it reminds me of Entenmann’s! (And that’s a HUGE compliment, so please don’t take it the wrong way!!) I have all the ingredients to make this except for the cherries. I have a 20ish ounce can of tart cherries I could use. I doubt there are two full cups in it though. :/

  5. Oh my so yummy!!! I just love that you made your very own HOMEMADE cherry filling….such talent! :-)

  6. Thank you for visiting from Group C Jess, and for the pin as well! I don’t care for canned pie filling, so I was glad I could make my own.

  7. Thank you Emily! I take that as a HUGE compliment. I hope you get to try this soon, because it is delicious.

  9. I love that this danish doesn’t use puff pastry! Whenever I search for a breakfast pastry, the ones with puff pastry are the only ones I can find. I’m bookmarking this so I can try it the next time I’m hosting a brunch or something. Great choice!

  10. Thank you Avril, :) it’s really not that hard making the pie filling yourself, and taste so much better then that stuff in a can.

  15. Even though it seems complicated because of the time involved, its really very easy. Most of the time spent on making it is from the rising times.

  16. Thank you for your kind words Tami, I really enjoy being a hostess. I’m glad I found your recipe too, my family loved it.

  23. That’s the beauty of this recipe, you can use any fruit you want to. I think I’m going to try peach or blackberry next time.

  25. When I was a little girl, my grandmother had something that looked like this available for breakfast when I visited her. That memory is of a store bought treat. I can just imagine how delicious it would be homemade. How fun to wake up to that on the table!!

  26. This sounds incredible! It immediately made my mouth water as soon as I saw the picture. That’s always a good thing ;) I’ll need to make this soon. Fantastic post!

  27. Thanks for all your help with my first post! I am a major cherry fan, and this breakfast cake looks absolutely delicious. Putting it in my “to try” stack!

  32. I love that you have the homemade recipe for the cherry filling if people don’t want to use a canned filling. awesome homemade touch!

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