Cherry Swirl Coffee Cake

Top: Cherry Coffee Cake, Bottom: Blueberry Coffee Cake

Ingredients:
Coffee Cake:
1-1/2 cups granulated sugar
1 cup butter (2 sticks), room temperature
1-1/2 teaspoons baking powder
1 teaspoon vanilla
1 teaspoon almond extract
4 large eggs
3 cups all-purpose flour
1 can (21 oz) cherry pie filling (or alternative fruit)


Glaze:
1 cup powder sugar
1 or 2 teaspoons milk


Directions:

1. Heat the oven to 350 degrees. Prepare either a 15x10 in pan or 2-9x9 in pans by spraying them with cooking spray

2. In a large bowl, beat all the cake ingredients except the flour and the pie filling with an electric mixer for about 3 minutes. Add the flour and mix. The dough will be stiff.

3. Spread 2/3 of the mixture evenly into the pan(s). set the other 1/3 of the mixture aside. Spread the pie filling over the dough. The pie filling would cover the entire cake. Spread it as much as you can. With the remaining dough, drop mounds on to the cake, about 2 inches apart, over then entire cake. (It will give the cake a fun 3-dimensional look).

4. Bake for about 45 min or until you can put a toothpick through the cake and come out clean.

5. While the cake is baking, in a small bowl, mix the glaze ingredients with a spoon until it is smooth and thin enough to drizzle. Over the warm coffee cake, drizzle glaze from the tip of a tableware teaspoon, moving back and forth to make thin lines of glaze. Cut and serve.

Number Of Servings: 18 bars

Preparation Time:prep - 20 mins, start to finish: 1 hour, 5 minutes

Thanks to Camille S. For donating this recipe