Prep Time 30 min
Cook Time 30 Min
Servings 24
Difficulty N/A


  • 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
  • Milk
  • 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.

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