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Cherry Doughnut Coffeecake with Cherry Glaze

Makes 8-10 servings, 16 squares OR 12 baked doughnuts


1/2 cup finely minced maraschino cherries
2 cups all-purpose flour
3/4 cup unsalted butter or shortening, the no trans fat one
1 1/2 cups sugar
1/4 teaspoon salt
2 3/4 teaspoons Clabber Girl Baking Powder
3/4 cup milk
2 eggs
1 teaspoon pure vanilla extract
1 teaspoon cherry extract
1/4 teaspoon pure almond extract
1 1/2 teaspoons pure vanilla
Cherry Glaze:
1 cup confectioners' sugar
1 tablespoon unsalted butter, softened
1 teaspoon cherry extract
Milk or cherry syrup/juice, as required


Preheat oven to 350 F. Spray 9 inch square layer cake pan - OR - one doughnut tin with non-stick cooking spray. Line a baking sheet with parchment paper.

Drain the cherries, mince the cherries and set aside. In a mixer or food processor, cream the butter and sugar well. Add in eggs and extracts, and blend well. Fold in dry ingredients, drizzling in milk, to make a smooth batter. Make sure no unmixed sugar/butter remains. Hand mix in the minced cherries. Spoon batter into prepared pan.

Bake for 35-45 minutes until cake tests done by springing back when lightly touched with fingertips.

For the glaze, in a small bowl, whisk together the confectioner's sugar, butter, cherry extract, and cherry syrup (or milk) to make a loose glaze. Pour some over cake to cover top. Let set.


This is a cherry cake doughnut but in a pan. And what else? No frying! All the great taste of a doughnut shop classic but no fuss or bother or staling. If you mix the cherries in too well, they tint the batter pink but that is fine, but best to go easy on the mixing. If you are more delicate about incorporating them, you get that scattered cherry look and taste but more of a confetti or dotted-with-cherries batter. Shortening makes this more authentic but if you use it, opt for the new Crisco no trans fat one.

Submitted By:

Marcy Goldman