Let Them Eat Coffee Cake!

Today was baking day. I made our favorite coffee cake. It asks for Smucker's Cherry Preserves but I have not been able to find it at our local supermarket so I substituted Smucker's Raspberry Seedless Preserves. I'm sure you could use any other type of preserves and it would taste just a good. Cherry Swirl Coffee Cake

1 1/4 cups milk
1 teaspoon salt
1/4 cup granulated sugar
1/2 cup Crisco All Vegetable Shortening
1 package (1/4 ounce active dry yeast
3 1/4 cups all purpose flour
2 eggs
1/2 teaspoon vanilla extract
1 cu Smucker's Cherry Preserves
1 cup powdered sugar
Milk
1/3 cup sliced almonds ( I used chopped pecans)

Heat 1/14 cups milk, salt, granulated sugar, and shortening in small saucepan just to boiling; cool to lukewarm. Stir in yeast; transfer mixture to medium bowl. Add one cup of the 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. Pour batter into two greased 9" round cake pans; let rise in warm place until doubled in bulk, about one hour. Make a swirl design on top of batter with a floured spoon; fill grooves with preserves, using 1/4 cup for each coffee cake. Heat oven to 375F. Bake coffee cakes until golden, 30 to 35 minutes. Remove from pans. cool on wire racks. Fill grooves with remaining preserves. Mix powdered sugar, with enough milk to make thin glaze consistency; drizzle over warm coffee cakes. Sprinkle with almonds.

Hope your give it a try.

Hugs :)

Irma