Since my last column I feel like I have been around the world and back again. This past week I traveled a few miles short of Dallas, Texas. Actually, I was supposed to go only to Texarkana, TX but things happen. My journey was to pick up my new Welsh corgi, from a breeder. The trip was beautiful, except for the large amount of flood and tornado damage we encountered. The great state of Arkansas was in full bloom, and I captured lovely photos on the way home. What started out as an overnighter became a two-day road trip. I did come to one decision, that’s the fact that I will never travel Interstate 30 between Little Rock and Texarkana ever again! It felt like everyone had a serious case of road rage, and if you didn’t drive at least 80mph you got squished! Next time I’ll take a longer, more scenic route and skip the terror highway! Oh yes, our new family member answers to ‘Rumor’. She is a retired champion, and bares a strong resemblance to our former corgi, Jilly. (Totally not planned.)
Of course this last weekend was Mother’s Day, but the month of May is still filled with Memorial Day Weekend and plenty of graduations. The Cherry Coffee Cake I’m featuring can easily fill the bill for breakfast or brunch. Change out the flavor of pie filling and you can present lemon, blueberry, peach or even a cream cheese coffeecake. On the cream cheese version I would use 8 ounces of cream cheese, about 1/2 cup powdered sugar, 1 egg and a small amount of vanilla. Blend smooth and use just like the pie filling. On second thought…..I think I would double this little cream cheese mixture. You don’t want it to be ‘scant’ and since the pie filling was 21 ounces we should try to produce that much in cream cheese filling too.
The first time I made this coffee cake it was Thanksgiving and we were still living in Platte County, Missouri. I remember my mom, Betty, is the one who shared this lovely recipe with me. If you don’t care for the way the glaze is constructed you can easily play around with it and use your own mixture. I’m also thinking this would be yummy with blueberry pie filling and a lemon glaze over the top. I would also consider including fresh lemon zest.
For the more adventuresome cooks, chuck the canned pie filling and make your own with fresh fruit. For the cherry I would use sugar, water, fruit, cornstarch and almond extract. With blueberry try almond or lemon extract.
This week we celebrated Founder’s Day at Silver Dollar City with many retirees returning to visit with old friends. The parade on Saturday morning was fun to view from the front of the culinary school. My husband and son, along with Grandpa Ed, and cousin, Ari, went to the NASCAR races in Kansas City, Kansas.
Rumor and I are holding down the fort and planning an early bedtime!
I’m seriously looking for fresh rhubarb and would sure like to be back in Lewistown, (my hometown) where our neighbors, Marilyn & Charlie have a ‘huge’ patch. Growing rhubarb in the Ozarks is not so easy, too many rocks and not enough good soil.
Seize the day my friends, make every moment count. Happy baking! Simply yours, The Covered Dish. www.thecovereddish.com
Cherry Coffee Cake
1 package (18 ¼ ounce) yellow cake mix, divided
1 cup flour, all purpose
1 package, (1/4 oz. or 2 1/4 teaspoons) active dry yeast
2/3 cup warm water (120-130 degrees)
2 eggs, slightly beaten
1 can (21 ounces) cherry pie filling
(Light pie filling works well too.)
1/3 cup cold butter
1 cup powdered sugar
1 tablespoon corn syrup
1-2 tablespoons water
Combine 1 1/2 cups dry cake mix, flour, yeast and water, stir until smooth. Mix in eggs until blended. Transfer to a greased 9 x 13 x 2 inch baking dish. Carefully spoon the pie filling across the top. Place remaining cake mix in a bowl and cut in the butter until crumbly. Sprinkle over the filling and bake at 350 degrees for 35-40 minutes or until lightly browned. Cool on a wire rack. Combine glaze ingredients until smooth, drizzle over the coffee cake. Serves 12-16 persons.