Hi everyone! I hope you’re having a good week. Today’s recipe is one that my mom has been making for my whole life. I’m not sure where it came from originally. The copy we have is from my grandma Betty’s submission to the church cookbook many years ago.
This recipe has retained its popularity through the years because it’s both delicious and easy to make. The cherries are complimented by almond flavor, and the whole coffee cake is so moist and perfectly sweet.
The whole baking process is easy as well – it’s a simple matter of mixing up the dough and layering the ingredients.
It was afternoon when I was photographing this dessert and it was SO hard not to drink this coffee….I do love black coffee, especially along with dessert!
This recipe is perfect for potlucks, or guests, or a weekend breakfast. I hope you can give it a try!
Fruit Swirl Coffee Cake
1 1/2 cups sugar
1/2 cup (1 stick) butter
1/2 cup shortening
1 1/2 tsp baking powder
1 tsp vanilla
1 tsp almond extract
3 cups flour
1 can cherry pie filling (21 oz)
For the glaze:
1 1/2 cup confectioner’s sugar
About 2 tablespoons milk
Generously grease jelly roll pan (15 1/2 x 10 x 1) or two square pans (9 x 9 x 2). Preheat oven to 350 degrees F.
Blend sugar, butter, shortening, baking powder, vanilla, almond extract and eggs in large mixer bowl on low speed, scraping bowl constantly. Beat three minutes on high speed. Stir in flour.
Spread 2/3 of the batter in jelly roll pan or 1/3 in each square pan. Spread pie filling over batter. Drop remaining batter by tablespoonfuls onto pie filling. Bake for 45 minutes at 350 degrees.
Stir together the confectioner’s sugar and milk. Spread glaze over cake while it is warm and fresh from the oven. Enjoy!