Prep Time 30 min
Cook Time 30 Min
Servings 2
Difficulty N/A

Ingredients

  • 1 1/4 cups milk
  • 1 tsp. salt
  • 1/4 cup granulated sugar
  • 1/2 cup Crisco® All-Vegetable Shortening
  • 1 (1/4 oz.) pkg. active dry yeast
  • 3 1/4 cups all-purpose flour
  • 2 large eggs
  • 1/2 tsp. vanilla extract
  • Crisco® Original No-Stick Cooking Spray
  • 1 cup Smucker's® Cherry Preserves
  • 1 cup powdered sugar
  • Milk
  • 1/3 cup sliced almonds

Directions

  • Step 1

    HEAT 1 1/4 cups milk, salt, granulated sugar and shortening in small saucepan just to boiling; cool to lukewarm (105 to 115°F). Stir in yeast; transfer mixture to medium bowl.

  • Step 2

    ADD one cup flour to milk mixture; beat well. Add eggs and vanilla; beat well. Stir in enough remaining flour to make a thick batter; beat until smooth. Let rise, covered, in warm place, free from drafts, until doubled in bulk, about one hour. Stir batter down.

  • Step 3

    SPRAY two 9-inch round cake pans with no-stick cooking spray. Pour batter into prepared pans; let rise in warm place until doubled in bulk, about one hour.

  • Step 4

    HEAT oven to 375°F. Make a swirl design on top of batter about 1/2-inch deep with a floured spoon; fill grooves with preserves, using 1/4 cup for each cake.

  • Step 5

    BAKE until golden, 30 to 35 minutes. Remove from pans; cool on wire racks until warm. Fill grooves with remaining preserves.

  • Step 6

    MIX powdered sugar with enough milk to make thin glaze; drizzle over warm coffee cakes. Sprinkle with almonds.

Serving size
(1 slice, 1/24 of cake)

  • Calories 180
  • Calories from Fat50g
  • Total Fat 6g
  • Saturated Fat 1g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 20mg
  • Sodium 110mg
  • Potassium 0mg
  • Total Carbohydrates 30g
  • Dietary Fiber 1g
  • Sugars 16g
  • Protein 3g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet