Recipe

Cherry Nut Coffee Cake Recipe

Add Step-by-Step Photos	Mountainmama / All my dishes 1 year, 3 months ago Great for Brunch time or just as a snack. Morning Coffee. It's great for lunches. Enjoy! Prep:20m Cook:50m Servings:16	Mountainmam
	coffee cake

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Ingredients

Crisco® Original No-Stick Cooking Spray

CAKE :

3/4 cup Crisco® Butter Shortening

1 1/4 cups sugar

1 teaspoon vanilla extract

3 large eggs, lightly beaten

3 cups all purpose flour

1 1/2 teaspoons baking soda

1 teaspoon salt

1 1/2 cups sour cream

1 (21 oz.) can cherry pie filling

TOPPING:

1/3 cup sugar

1/4 cup all Purpose Flour

1/4 cup Crisco® Butter Shortening

1/2 cup sliced almonds, or other chopped nuts

GLAZE:

1 cup powdered sugar

1/2 teaspoon almond extract

Milk

Directions

HEAT oven to 350°F. Spray 13 x 9-inch pan with no-stick cooking spray.

BEAT 3/4 cup shortening, 1 1/4 cups sugar and vanilla in large bowl using an electric mixer; add eggs, beat well.

COMBINE 3 cups flour, baking soda and salt in medium bowl; add to shortening mixture alternately with sour cream. Spread half the batter in prepared pan. Cover with half of cherry pie filling, spreading as evenly as possible. Repeat layers.

COMBINE 1/3 cup sugar and 1/4 cup flour; mix in 1/4 cup shortening until mixture resembles coarse crumbs. Sprinkle over cake batter. Sprinkle with nuts.

BAKE 50 minutes or until top is brown and wooden pick inserted in center comes out clean. Cool until slightly warm or to room temperature.

ADD enough milk (about 1 tablespoon) to powdered sugar to make desired consistency. Stir in almond extract. Drizzle over cake.

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