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

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4.5 6 8
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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 piece: 285 calories, 11g fat (4g saturated fat), 55mg cholesterol, 75mg sodium, 44g carbohydrate (28g sugars, 1g fiber), 3g 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


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)
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MY REVIEW
Jenisl 36966
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
Moonbeam81 14708
Reviewed Feb. 23, 2014

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

MY REVIEW
patbat52 12789
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
Harmony2117 41097
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
catlady56 41096
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."

MY REVIEW
kyrajo 16091
Reviewed Feb. 12, 2011

"Been making this since it came out in TOH magazine years ago. Easy to make and is very good 5 stars"

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