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Cherry Swirl Coffee Cake

Cherry Swirl Coffee Cake
I started cooking at age 13 when my brother, sister and I moved from an orphanage into a house with 13 rooms and 10 people. My sister and I became the household cooks. To this day, I like to cook but hate washing the dishes!
18-20 ServingsPrep: 15 min. Bake: 40 min.

Ingredients

  • 1-1/2 cups sugar
  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 4 eggs
  • 3 cups all-purpose flour
  • 1 can (21 ounces) cherry pie filling
  • GLAZE:
  • 1 cup confectioners' sugar
  • 1 to 2 tablespoons milk

Directions

  • In a large bowl, combine the sugar, butter, shortening, extracts,
  • baking powder and eggs. Beat on low speed until blended; beat on
  • high for 3 minutes. Stir in flour.
  • Spread two-thirds of the batter into a greased 15-1/2-in. x
  • 10-1/2-in. x 1-in. baking pan. Spread pie filling over batter; drop
  • remaining batter by tablespoonful over filling. Bake at 350° for
  • 40-45 minutes or until golden. Combine the confectioners' sugar and
  • milk; drizzle over coffee cake. Serve warm. Yield: 18-20 servings.
© Taste of Home 2013

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Cherry Swirl Coffee Cake (continued)

Nutrition Facts: 1 serving (1 piece) equals 285 calories, 11 g fat (4 g saturated fat), 55 mg cholesterol, 75 mg sodium, 44 g carbohydrate, 1 g fiber, 3 g protein.
© Taste of Home 2013