Cherry Coffee Cake With Almond Glaze

This recipe is from my mom who got it from a friend years and years ago. I'm not big on fruit and cake type desserts, but this stuff is delicious. And very pretty, too. (freezes well)

• Ready In: 1 hr
• Yields: 1 cookie sheet

Ingredients

• 1  cup margarine
• 1 3⁄4 cups white sugar
• 4  eggs
• 3  cups all-purpose flour
• 1 1⁄2 teaspoons baking powder
• 1  teaspoon vanilla extract or 1  teaspoon  almond extract
• 19  ounces cherry pie filling (540 ml)

• Almond Glaze

• 2  cups icing sugar
• 3  tablespoons margarine, softened
•  milk
• 1⁄4 teaspoon  almond extract
•  sliced almonds

Directions

1. For coffee cake: cream together the margarine and sugar. Add 1 egg at a time to creamed mixture; mix well.
2. Add remaining cake ingredients except pie filling; mix well.
3. Spread 2/3 batter in 10x15" cookie sheet with spatula. Pour pie filling over top and spread evenly over batter.
4. Drop remaining batter over top; do not spread. Bake at 350F for 45 minutes.
5. For almond glaze:
6. Sift icing sugar into mixing bowl; cream together with margarine.
7. Gradually add milk, a tablespoon at a time until spreading consistency is reached. Add almond extract.
8. Spread over warm cake. Sprinkle with sliced almonds.