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.

Reviews

Click stars to rate

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