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Cherry Swirl Coffee Cake Recipe
Cherry Swirl Coffee Cake Recipe photo by Taste of Home

Cherry Swirl Coffee Cake Recipe

Publisher Photo
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!
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES:18-20 servings
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES: 18-20 servings

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

Nutritional 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.

Directions

  1. 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.
  2. 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.
Originally published as Cherry Swirl Coffee Cake in Country Extra May 1992, p49

Nutritional 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.

Reviews for Cherry Swirl Coffee Cake

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Jul. 20, 2014

"Everyone loves this! I've made it several times, using cherries, apple or blueberry pie filling. With the apple, I added apple pie spice instead of almond extract! All three ways, delicious!"

MY REVIEW
Reviewed Feb. 23, 2014

"Very tasty! I halved the recipe but still used a whole can of cherry pie filling."

MY REVIEW
Reviewed Oct. 12, 2011

"This is a lovely cake to serve for breakfast or brunch. The next time I make it I will double the pie filling because I love cherries."

MY REVIEW
Reviewed Sep. 17, 2011

"Just like Mom used to make! I made a couple of changes to the recipe. First, I used a 13x9x2 and didn't use all the batter (to adjust for pan size). Secondly I used a can of pie filling that contained "extra" cherries. This was a delicious coffee cake and I am adding it to my family's favorites :)"

MY REVIEW
Reviewed Jun. 28, 2011

"I thought it was a bit dry. Maybe I baked it too long, when I looked at it at 40 min. it was still pretty pale. I think I would like it with 2 cans of pie filling."

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