Cherry Swirl Coffee Cake

Name: Cherry Swirl Coffee Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 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 large eggs; 3 cups all-purpose flour; 1 can (21 ounces) cherry pie filling; GLAZE:; 1 cup confectioners' sugar; 1 to 2 tablespoons whole milk

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

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 large eggs
3 cups all-purpose flour
1 can (21 ounces) cherry pie filling
GLAZE:
1 cup confectioners' sugar
1 to 2 tablespoons whole 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.

Test Kitchen Tip

Drain a can of pitted cherries and add to the cherry pie filling for extra-cherry goodness.

Nutrition Facts

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

Originally published as Cherry Swirl Coffee Cake in Country Extra May 1992

Reviews

My Review

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Average Rating:

john

Feb 19, 2017

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.
Jenisl

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!
Moonbeam81

Feb 23, 2014

Very tasty! I halved the recipe but still used a whole can of cherry pie filling.
patbat52

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.
Harmony2117

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 :)
catlady56

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.
kyrajo

Feb 12, 2011

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