"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Cherry Swirl Coffee Cake Recipe

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This recipe for Cherry Swirl Coffee Cake, by , is from The Foods We Love to Eat, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Renata Chalmers


1 cups sugar
cup butter
cup shortening
1 baking powder
1 teaspoon vanilla
1 teaspoon almond extract
4 eggs
3 cups all-purpose flour
1 can (21 ounces) cherry pie filling (I like 1 cans)
powdered sugar glaze

Heat oven to 350. Generously grease jelly roll pan, 15x10x1 inch. Beat sugar, butter, shortening, baking powder, vanilla, almond extract and eggs in large bowl with electric mixer on low speed, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Stir in flour.
Spread two-thirds of the batter in pan. Spread pie filling over batter. Drop remaining batter by tablespoons onto pie filling.
Bake about 45 minutes or until toothpick inserted in center comes out clean. Drizzle powdered sugar glaze over warm coffee cake. Serve warm or let stand until cool.

Powdered Sugar Glaze
1 cup powdered sugar
1 to 2 tablespoons milk or water

Mix ingredients until smooth and thin enough to drizzle.




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