| CHERRY NUT COFFEE CAKE |
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Preparation Time: 40 to 45 minutes Baking Time: 50 minutes One 13" x 9" Coffee Cake Topping 1/3 cup granulated sugar 1/4 cup all-purpose flour 1/4 cup Butter Flavor CRISCO all-vegetable shortening or 1/4 Butter Flavor CRISCO Stick 1/2 cup sliced almonds or other chopped nuts Cake 3/4 cup Butter Flavor CRISCO all-vegetable shortening or 3/4 Butter Flavor CRISCO Stick 1 -1/4 cups granulated sugar 1 teaspoon vanilla 3 medium eggs 3 cups all-purpose flour 1 -1/2 teaspoons baking soda 1 teaspoon salt 1 -1/2 cups dairy sour cream 1 can (21 ounces) cherry pie filling Glaze Milk 1 cup confectioners' sugar 1/2 teaspoon almond extract Heat oven to 350ºF. Spray 13" x 9" x 2" pan with CRISCO No-Stick Cooking Spray.  For topping, combine sugar and flour in small bowl. Mix in Butter Flavor Crisco Shortening until crumbly. For cake, cream Butter Flavor Crisco Shortening, sugar and vanilla in large bowl. Add eggs, beating well. Combine flour, baking soda and salt in medium bowl. Add to creamed mixture alternately with sour cream. Spread half the batter in greased pan. Cover with half the cherry pie filling, spreading as evenly as possible.Repeat layers. Sprinkle with nuts and topping mixture. Bake at 350ºF for 50 minutes or until top is brown and wooden pick inserted in center comes out clean. Cool until slightly warm or to room temperature. For glaze, add enough milk (about 1 tablespoon) to confectioners' sugar to make desired consistency. Stir in almond extract. Drizzle over cake. |
