Cherry Swirl Coffee Cake
- Ready In:
- 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
- Mix all cake ingredients except pie filling.
- Stir until just mixed.
- Generously grease jelly roll pan or two 9-inch cake pans.
- Spread 2/3 of batter into pan.
- Spread pie filling over batter.
- Drop remaining batter by tablespoonsful onto pie filling.
- Spread tablespoons of batter together as much as possible.
- (Not all of pie filling will be covered.).
- Bake at 350 degrees F for 30-40 minutes or until done.
- Combine glaze ingredients and drizzle over cake while still warm.
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This was really good. It has the texture more of a scone or pastry than a coffee cake. I liked the crispness of the pastry on top, and how beautiful the "swirl" looks. I used lite cherry pie filling, cut the sugar back 25%, and omitted the glaze, and the sweetness was just right for us. I also put half of the sugar into the pie filling, and topped this with almonds, which was a nice compliment. This yielded 12 regular size pieces.
I love, love, love this recipe and originally got it out of my Betty Crocker Best Christmas Cookbook. I was getting ready to post it here on Zaar but decided to check and see if it was already here and sure enough it is! I've made this many times for various gatherings and it ALWAYS gets rave reviews! Very festive for Christmas time and most recently I brought it to a Valentines brunch with my MOPS group. It is super simple to make and always turns out GREAT!
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I live near Rochester NY with my husband and our 18-year-old cat, Fluffy. It's actually Fluffy's house, but he allows us to live here as long as we pamper him and feed him generously. Our daughter, Kree, whom some of you know from Zaar, is also living with us again while she begins a new business venture in real estate. She's the one who got me hooked on Zaar and taught me to try new recipes rather than stay in the cooking rut I was in. In my free time I like to take long rides or sit by the water, both of which I find very relaxing. I also like to do counted cross-stitch and read. I dabble in photography, always looking for that elusive 'perfect' shot. I did more cooking before I started working full-time, and plan to again when I retire (still years away, but dreaming).