From the SPLHC Kitchen – Cheery Cherry Coffee Cake

1 ½ cups sugar
½ cup butter, softened
½ cup shortening
4 large eggs
1 teaspoon almond extract
1 teaspoon vanilla extract
3 cups all-purpose flour
½ teaspoon baking powder
1 can (21 ounces) cherry pie filling

1 cup confectioners’ sugar
1-2 tablespoons whole milk


In a large bowl, combine the sugar, butter, shortening and extracts. Beat on low speed until blended; beat on high for 3 minutes. Stir in flour.

Spread two-thirds of the batter into a greased 15-1/2-in. x 10-1/2-in. x 1-in. baking pan. Spread pie filling over batter; drop remaining batter by tablespoonful over filling. Bake at 350° for 40-45 minutes or until golden. Combine the confectioners’ sugar and milk; drizzle over coffee cake. Serve warm.

Test Kitchen Tip
• Drain a can of pitted cherries and add to the cherry pie filling for extra-cherry goodness.

Nutrition Facts
1 piece: 285 calories, 11g fat (4g saturated fat), 55mg cholesterol, 75mg sodium, 44g carbohydrate (28g sugars, 1g fiber), 3g protein

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