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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 30 |
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There's nothing like a little piece of sweet coffee cake to go with your coffee or tea in the morning! And this is a great one if you like cherries and almond flavor together. If you're like me, you can even go with 2 tsp almond extract and skip the vanilla. You can also use other pie fillings to change the taste, although cherry is my favorite. This comes from one of my favorite and most used cookbooks, The Best of Mennonite Fellowship Meals. Ingredients:
1 1/2 cups sugar |
1/2 cup margarine, softened |
1/2 cup crisco shortening (i use butter flavored) |
1 1/2 teaspoons baking powder |
1 teaspoon vanilla |
1 teaspoon almond extract |
4 eggs |
3 cups flour |
21 ounces can cherry pie filling |
1 cup powdered sugar |
1 -2 tablespoon milk |
Directions:
1. Mix all cake ingredients except pie filling.
2. Stir until just mixed.
3. Generously grease jelly roll pan or two 9-inch cake pans.
4. Spread 2/3 of batter into pan.
5. Spread pie filling over batter.
6. Drop remaining batter by tablespoonsful onto pie filling.
7. Spread tablespoons of batter together as much as possible.
8. (Not all of pie filling will be covered.).
9. Bake at 350 degrees F for 30-40 minutes or until done.
10. Combine glaze ingredients and drizzle over cake while still warm.
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