Cherry Coffee Cake


  • 1 1/2 cups sugar
  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1 1/2 teaspoons baking powder
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 3 cups flour


  • 1/2 cup brown sugar
  • 2 tablespoons flour
  • 2 tablespoons butter


  • 1-21 ounce cherry pie filling can


  • 1 cup powdered sugar mixed with 2 tablespoons milk

Directions: Preheat oven to 350° F.  In a medium bowl add sugar, butter, shortening, baking powder, eggs, vanilla, and almond extract; beat for three minutes on high speed.  Stir in flour.  In a small bowl, mix together topping ingredients.  Sprinkle topping into bottom of greased and floured bundt cake pan.  Spread 2/3 cake batter over topping.  Spoon pie filling over batter.  Drop remaining batter by spoonfuls onto pie filling.  Bake in oven for 45 minutes.  Cool.  turn out of pan onto a serving plate;  drizzle glaze over warm cake.

Yield:  10 servings



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