"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Mom's Holiday Coffee Cake Recipe

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This recipe for Mom's Holiday Coffee Cake, by , is from David Lytle Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

david lytle
Added: Thursday, May 22, 2008


1. cup corn oil
1 cup granulated sugar
4 eggs
1 teaspoon vanilla
2 1/4 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of salt

Pineapple Filling:
1 large can crushed pineapple in heavy syrup
1/2 cup granulated sugar
3 tablespoon cornstarch

Cherry filling:
1 14.5-ounce can of pie cherries, NOT cherry pie filling (look for pitted red tart pie cherries)
1 cup of sugar
1/4 cup all-purpose flour
1/4 teaspoon cinnamon
1/4 teaspoon almond extract
1-1/3 tablespoons butter (about 4 teaspoons)

Pineapple filling: Combine ingredients, heating until bubbly. Set aside

Cherry filling: In a medium saucepan, combine the sugar, flour, cinnamon and undrained cherries. Cook over medium heat, stirring constantly, until mixture thickens and boils (about 6 or 7 minutes). remove from heat and stir in almond extract. Set aside.

Cake: Beat together oil, sugar. Add eggs, then vanilla. Sift dry ingredients twice. Add a little at a time to the egg mixture. Put 3/4 into a 9X13 inch pan, then add half of pineapple mixture to half of pan and half of cherry filling to other half of pan. Add more filling if you like a thicker coffee cake. Then place remaining dough on top. Bake at 325-350 degrees for 30 minutes. After cool, mix a glaze of powdered sugar and milk and apply to coffee cake. Glaze should be thin. Add a food coloring to glaze to make it festive Cut into squares and serve.




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