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! — Charlene Griffin, Minocqua, Wisconsin
Reviews
The batter per the recipe was pretty thick and hard to spread on a greased/floured cookie sheet. Perhaps I should have moderated the amount of flour. Also, one can of cherry pie filling isn't enough. Next time, I would use at least 1-1/2 cans.
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!
Very tasty! I halved the recipe but still used a whole can of cherry pie filling.
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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.
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 :)
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.
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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