Cherry Swirl Coffee Cake
- 1 1/4 cups Milk
- 1 teaspoon Salt
- 1/4 cup Granulated sugar
- 1/2 cup All-Vegetable Shortening
- 1 (1/4 oz.) package active dry yeast
- 3 1/4 cups all-purpose flour
- 2 large eggs
- 1/2 teaspoon vanilla extract
- No-Stick Cooking Spray
- 1 cup Smucker's® Cherry Preserves
- 1 cup Powdered sugar
- 1/3 cup sliced almonds
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 5
BAKE until golden, 30 to 35 minutes. Remove from pans; cool on wire racks until warm. Fill grooves with remaining preserves.
- Step 6
MIX powdered sugar with enough milk to make thin glaze; drizzle over warm coffee cakes. Sprinkle with almonds.