Cherry Swirl Coffee Cake
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