Prep 20 mins
Cook 45 mins
This recipe by Marlene K in California won 1st prize in the grandparents.com *Breakfast Favorites Recipe Contest* . According to Marlene, this coffee cake is a Christmas brunch tradition for her family & a 2nd version using blueberries is also made for the 1 family member who does not care for cherries. Frankly, I think it would also work well as a lunch or dinner party dessert. :-) *Enjoy* !
- 1 1⁄2 cups sugar
- 1⁄2 cup butter
- 1⁄2 cup shortening
- 1 1⁄2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 4 eggs
- 3 cups flour
- 1 (21 ounce) can cherry pie filling
- 1 cup confectioners' sugar
- 2 tablespoons milk (or more as needed)
- Preheat oven to 350 degrees F. Butter an 11x15 inch jelly roll pan.
- In a lrg bowl, beat sugar, butter, shortening, baking powder, vanilla extract, almond extract & eggs on low until incorporated . then on high for 3 minutes. Stir in flour.
- Spread 2/3 of batter in pan. Spread pie filling evenly over batter. Drop the remaining batter evenly in dollops over pie filling.
- Bake till toothpick inserted in center comes out clean (about 45 minutes). Drizzle w/glaze while still warm.
What a delightful and easy coffee cake to make! I made this exactly as posted, and was rewarded with a moist and delicious dessert. The almond flavor comes through nicely and adds the perfect touch. I think it is a great complement to the cherries. The consistency of the glaze was perfect, but I think it should be added when the cake is cooler if you want a more solid coating of icing. Thanks for sharing. Made for Culinary Quest 2014.
this is an excellent coffeecake great for potlucks cakepops on parade