Yeasted Cherry Swirl Coffee Cake

To be honest, this has turned more into a "things I've baked that were tasty" codex-type record, rather than a real baking blog that shares every single thing I make. Some recipes aren't worth making again or keeping, and I don't have the time or inclination to share those.

This one, however, is a keeper, and easily adaptable to any sort of filling or preserves you might have on hand. Even chocolate or butterscotch chips would do well here, if you were so inclined. I used up the cherry pie filling I had from the Cherry Cheesecake Bars.

The original recipe made two pans and used shortening; I adapted it slightly to make only one pan, and used butter (and a little more liquid) instead.

Yeasted Cherry Swirl Coffee Cake, adapted from Bunny's Warm Oven
Oven: 375 F, 20-25 minutes
Yield: 1 cake (9-inch round pan)

cake:
3/4 cup warm milk
1/2 stick (4 tbsp) melted butter
1 tsp yeast
1/2 tsp salt
2 tbsp white sugar
1 egg
1 1/2 cup AP flour

glaze:
1/2 cup confectioners sugar
1-2 tbsp milk
1/2 tsp vanilla extract

filling:
cherry pie filling (about 1/2 cup), or whatever you like

To make the cake:
Pour the melted butter and warm butter in the bowl of a stand mixer. Add the sugar and salt, and sprinkle in the yeast. Let sit for a few minutes. Then whisk in the egg. Beat in the flour until you have a batter with no floury bits. Let "rise" for an hour, or until doubled in bulk. (The batter is really, really wet, but it will rise.)

After an hour, gently deflate the batter with a floured rubber spatula and scoop the whole thing into a greased 9-inch round cake pan. Smooth it out as best you can and let rise for another hour. After it's doubled again, use a floured rubber spatula to make a swirl in the top of the batter. Spoon the filling into this swirled crevice. Bake at 375 F for 25-30 minutes (mine was done at about 22 minutes).

Pre-glaze. Probably just as tasty!

To make the glaze, whisk all of the ingredients together. Pour on the warm cake.