Award Winning Cherry Coffee Cake |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 5 |
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This recipe by Marlene K in California won 1st prize in the *Breakfast Favorites Recipe Contest* . According to Marlene, this coffee cake is a Christmas brunch tradition for her family & a 2nd version using blueberries is also made for the 1 family member who does not care for cherries. Frankly, I think it would also work well as a lunch or dinner party dessert. :-) *Enjoy* ! Ingredients:
1 1/2 cups sugar |
1/2 cup butter |
1/2 cup shortening |
1 1/2 teaspoons baking powder |
1 teaspoon vanilla extract |
1 teaspoon almond extract |
4 eggs |
3 cups flour |
1 (21 ounce) can cherry pie filling |
1 cup confectioners' sugar |
2 tablespoons milk (or more as needed) |
Directions:
1. Preheat oven to 350 degrees F. Butter an 11x15 inch jelly roll pan.
2. In a lrg bowl, beat sugar, butter, shortening, baking powder, vanilla extract, almond extract & eggs on low until incorporated . then on high for 3 minutes. Stir in flour.
3. Spread 2/3 of batter in pan. Spread pie filling evenly over batter. Drop the remaining batter evenly in dollops over pie filling.
4. Bake till toothpick inserted in center comes out clean (about 45 minutes). Drizzle w/glaze while still warm.
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