
Cherry Coffee Cake
Ingredients:
- 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
Topping:
- 1/2 cup brown sugar
- 2 tablespoons flour
- 2 tablespoons butter
Filling:
- 1-21 ounce cherry pie filling can
Glaze:
- 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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