Spiced Cherry and Walnut Cake Bread with Caramel Drizzle

A cake like dough with a sugar crust, cherries, cinnamon, nutmeg, walnuts and a caramel drizzle. My house smells like fall and I am so excited! Time to whip out your sweaters and get to baking, it’s that time of year!

I honestly thought this dough would be a complete disaster. I knew I wanted something between a bread and cake, so I winged it. Somehow it worked.


3 1/2 cups flour
1 stick of butter (half cup)- melted
1/2 cup buttermilk
1/2 cup sugar
2 eggs
1/4 cup very warm water
1 Tbsp yeast (quick rise)
1 1/2 tsp salt

1 can/jar of cherry pie filling. (Mine was homemade so I added extra sugar to cut the tartness, if your filling is sweet don’t bother).
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 cup chopped walnuts (optional)

If you prefer more cinnamon or nutmeg feel free to add more. It’s all about suiting individual taste!

1 cup sugar
1/4 water
4 Tbsp butter
1/2 cup sweetened condensed milk
1 tsp salt
1 tsp vanilla

Start with the dough. Add warm water and yeast to bowl and let sit for about 10 minutes. You’ll know it’s ready when it looks light and foamy.

Meanwhile, melt butter and combine melted butter with buttermilk.
Add sugar and eggs to yeast, whip with electric mixer or stand mixer for 2 minutes. Add butter mixture and mix until combined. Exchange beater for dough hook or pull out your elbow grease and a wooden spoon. Add flour and salt. Mix until incorporated. It will be a soft, slightly sticky dough.

Sprinkle some flour on your work surface and knead dough a couple times until it’s smooth and not quite as sticky.
Place dough in medium bowl coated with butter or no stick spray. Cover and let rest for about 20 minutes. It will not rise! Weird I know. One reason I thought this would be a total failure. Thank goodness it wasn’t.

Preheat oven to 375
Line a sheet pan with baking paper and lightly dust with flour. Roll dough to the size of the pan, or about 1/4 thick.
Using a pizza cutter, cut strips 1/3 the width of the dough at an angle on each side.

Add cherry filling mixed with spices right down the center. I used a slotted spoon so there wasn’t so much liquid. Sprinkle walnuts over cherries if desired. Overlap strips so ends are covered. Lightly sprinkle with sugar. Bake for 20-25 minutes until golden brown.

While baking, start your caramel. In a medium pot, add sugar and water over medium-high heat. My stove top was set at 7. Please don’t use a pan, once you add the sweetened condensed milk it will bubble, a lot! Combine sugar and water then leave it alone! Don’t stir anymore. Let it cook for 12 minutes. Watch it close, it will go from white to golden brown in seconds.

Once you can see the golden brown through the bubbles remove from heat. Quickly stir in sweetened condensed milk and butter. It will bubble violently! Once bubbling has calmed, stir in vanilla and salt.

Note- you will have a lot of caramel left over, place in a covered container and refrigerate for use in recipe to follow.

Drizzle caramel over warm crust. Serve warm and enjoy!