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Cherry 'n Cheese Lattice CoffeeCake

A sweet bread dough filled with cream cheese and cherries, “braided” and baked until it’s golden brown, then finished with sweet icing drizzled prettily over the bread. ~Barbara S


This recipe makes 2 coffeecakes
Water1/4 cup
Sour Cream1/2 cup
Butter3 TBSP
Vanilla1 tsp
Bread Flour3 cups
Salt1+1/2 tsp
Sugar3 TBSP
Active Dry Yeast2+1/4 tsp
Cream Cheese, room temperature6 oz. (two 3oz. packages)
Sugar1 TBSP
Salt1/8 tsp
Cherry Pie Filling1 can (1 lb. 5 oz.)
Water2 to 3 TBSP
Powdered Sugar1+1/4 cup

This recipe is featured at Barbara Bakes.


Preheat Oven to 350ºF

Bread Machine Method

Have liquid ingredients at 80º F and all other ingredients at room temperature. Place dough ingredients in pan in the order listed. Select dough/manual cycle. Do not use the delay. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 TBSP at a time. If it is too wet and sticky, add 1 TBSP of flour at a time. When cycle is complete, remove dough and follow directions under the Shaping, Rising and Baking section. See our Bread Machine section for more helpful tips and information.

Traditional Method

In mixing bowl, combine yeast, 1 cup flour, salt and sugar. Heat water, sour cream and butter to 120º to 130º F; add to dry ingredients. With mixer, beat 2 to 3 minutes on medium speed. Add eggs and vanilla; beat 1 minute. Gradually add remaining flour by hand or with a mixer that has dough hook(s); knead for 5 to 7 minutes until smooth and elastic. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe, approximately 30 to 40 minutes.

To prepare filling, cream together cream cheese, egg, sugar, and salt.

Shaping, rising and Baking

Punch down dough and divide in half. On a lightly floured surface, roll each half to a 12 x 17-inch rectangle. Spread half of filling lengthwise over center third of dough. Top with approximately half of pie filling. (Save a few cherries from filling to decorate coffeecake after it is baked.) On each long side, cut 1-inch wide strips, 2 inches long. Starting at one end, fold strips at an angle across filling, alternately from side to side. Place coffeecake on greased baking sheet. Cover; let rise until indentation remains after lightly touching the side of the coffeecake, approximately 30 minutes. Bake in preheated over 30 to 35 minutes. Cool on wire rack. Drizzle with icing; place a few cherries on small lattice openings to decorate coffeecake.


*You can substitute Instant (fast-rising) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.


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