Cherry Lattice Coffee Cake looks gorgeous, tastes scrumptious, and even freezes beautifully! Make it ahead of time for a holiday breakfast that’s ready in a snap.
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Well here we are right in the thick of holiday season, and that means hosting larger than average groups of friends and family. We just had Thanksgiving at our home, and while we love hosting parties with lots of food, it’s a lot of work. I even took to scheduling our cooking schedule for the big day in an Excel file to keep track of everything. Laugh if you want, but we had everything ready at the same time! Anyway, one thing that certainly helps take some of the stress away is to make food ahead of time, and this recipe for cherry lattice coffee cake is perfect either as an easy weekday breakfast for guests or to complement your fancy brunch gathering.
Horrible puns aside, this cherry lattice coffee cake is a little different from the ones you are more familiar with. It’s base is a rich leavened dough, as opposed to the quick muffin method that is often used. So you will have to take that into account when you are allotting your time. However, you assemble the cake all at once, so at least all the heavy lifting is done before the rise. When you are making the dough, keep in mind that you want to mix it as little as possible so that the finished product is very tender. However, you also need to make sure that for the lattice, the dough is mixed enough to withstand the repeated bending (more on that later). It’s one of those things that you get better at the more you cook, and don’t worry too much, this cherry lattice coffee cake isn’t a real finicky recipe.
Lattice examine the top…
Once you’ve portioned out the dough in the pan and spread the filling (the filling is super easy, but I recommend that if you can, splurge on some good cherry jam/preserves, it can make a difference), you have to consider the lattice topping. It’s super pretty as a finished product, but it can be a little intimidating to attempt the first time. To start, you’ll need to add some flour to your reserved dough, and roll it out to about 1/2 the area of your coffee cakes (so 9″x9″ square if you are making two 9″x9″ cakes, or 13″x4.5″ if you are making a 9″x13″). Don’t worry too much about being exact. Once you have it rolled out, you’ll want to cut it into strips about 1/2″ wide. You can go bigger or smaller, but be careful going too small or the strips may break. If you have a fluted pasty wheel, like this one from Amazon (← Amazon affiliate link) you can use that to make it look even prettier, but it’s not a requirement. For a good tutorial of how to complete the lattice, check out this link.
Fair warning, you may mess it up your first time. I sure did. If that happens, you can either go back and fix it, or chalk it up as a learning experience as move forward. It’s not a big deal. And if your strips break, just patch them back together. It’s ok. Really. Then you brush with egg wash and let rise before baking. When you are baking, keep an eye on the top. If it is browning too quickly, cover the top with aluminum foil and continue baking until done. A toothpick should come out of the center without any crumbs. It’s a little more difficult because you are going through the cherry filling, but you should be able to determine if the dough is underdone.
Freezer? I barely know ‘er!
Remember how we started this post talking about how making food ahead of time saves on stress? This cherry lattice coffee cake freezes very well. De-pan, and let it cool completely on a cookie rack. Then wrap it in aluminum foil and freeze. Once it’s frozen, you can even stack a few of them on top of each other. The day before you want to serve it, move it from the freezer to the fridge to let it defrost. It’s good room temperature or you can reheat it all at once in the oven, or piece by piece in the microwave. Once its been thawed, keep the leftovers in the fridge wrapped in foil.
We hope you give this cherry lattice coffee cake a try the next time you’ve got guests over, or really anytime you’re looking for a rich, tasty coffee cake to jump start your morning. And feel free to throw on an icing drizzle if you are feeling extra fancy!
- 1 package active dry yeast
- ¼ cup warm water (110 degrees)
- ¾ cup butter
- ⅓ cup sugar
- 1 tsp. salt
- 4 eggs
- 4¼ cups all-purpose flour, divided
- ¾ cup light cream
- ¾ cup cherry preserves
- ½ cup melted butter
- ½ cup sugar
- Mix the warm water with 1 teaspoon of sugar. Add the yeast and wait 5-10 minutes to make sure your yeast is active (you'll see some foam and the mixture will smell, well, yeasty).
- In a mixing bowl cream together butter, remaining sugar, and salt.
- Add 3 eggs and 1 egg yolk, one at a time, to creamed mixture, beating well after each addition. (Reserve 1 egg white.)
- Into the creamed mixture, stir in 4 cups all-purpose flour alternately with the softened yeast and light cream. Mix, but do not beat.
- Set aside 1 cup of the dough and spread the remainder in 2 well-greased 9x9x2-inch baking pans, or a single 9x13 inch pan.
- Combine the cherry preserves, melted butter, and sugar in a small bowl. Stir well.
- Cover the dough in your baking pan (or pans) with the cherry filling.
- Blend ¼ cup all-purpose flour into reserved dough. Roll out on floured surface to one 9-inch square, if you're using two 9x9 pans, then cut into 16 strips. Or, if youre using a 9x13 inch pan, roll the dough into one 4.5 inch x 13 inch square. Cut into seven strips, then cut three of those strips in half.
- Arrange strips in lattice pattern over the top of your cherry filling. If you're making two 9x9 pans, you'll have 8 strips in each pan, four going from top to bottom and four going from left to right. If you're making one 9x13 pan, you'll have four long strips going across the pan, and six short strips going the other direction.
- Beat together reserved egg white and water; brush over strips of dough.
- Cover the coffee cake and let rise in warm place till it doubles in size (1 to 1¼ hours).
- While the cake is rising, preheat the oven to 375. Bake for 20 to 25 minutes, until set.
We've had this recipe in the family so long we don't remember the source...if you recognize it, please let us know!