Cherry Swirl Coffee Cake

Ingredients:

•	1 1/4 cups milk
•	1 teaspoon salt
•	1/4 cup granulated sugar
•	1/2 cup Crisco® All-Vegetable Shortening
•	1 (1/4 oz.) package active dry yeast
•	3 1/4 cups Pillsbury BEST® All Purpose Flour
•	2 large eggs
•	1/2 teaspoon vanilla extract
•	Crisco® Original No-Stick Cooking Spray
•	1 cup Smucker's® Cherry Preserves
•	1 cup powdered sugar
•	Milk
•	1/3 cup sliced almonds

Directions:

1	HEAT 1 1/4 cups milk, salt, granulated sugar and shortening in small saucepan just to boiling; cool to lukewarm (105 to 115°F). Stir in yeast; transfer mixture to medium bowl.
2	ADD one cup flour to milk mixture; beat well. Add eggs and vanilla; beat well. Stir in enough remaining flour to make a thick batter; beat until smooth. Let rise, covered, in warm place, free from drafts, until doubled in bulk, about one hour. Stir batter down.
3	SPRAY two 9-inch round cake pans with no-stick cooking spray. Pour batter into prepared pans; let rise in warm place until doubled in bulk, about one hour.
4	HEAT oven to 375°F. Make a swirl design on top of batter about 1/2-inch deep with a floured spoon; fill grooves with preserves, using 1/4 cup for each cake.
5	BAKE until golden, 30 to 35 minutes. Remove from pans; cool on wire racks until warm. Fill grooves with remaining preserves.
6	MIX powdered sugar with enough milk to make thin glaze; drizzle over warm coffee cakes. Sprinkle with almonds.