Fruit-Filled Coffee Cake
>> Wednesday, May 27, 2009
This recipe is another from the Kraft Food and Family Magazine. You can find it here. It was so simple and so tasty. Next time I’m going to try blueberry. Yum!
Fruit-Filled Coffee Cake
1 pkg. (2-layer size) white cake mix
1 tsp. ground cinnamon
1 cup Breakstone’s or Knudsen Sour Cream
3 eggs
¼ cup water
1 can (21 oz) cherry pie filling
½ cup Planters Sliced Almonds, toasted*
1 cup powdered sugar
1 ½ T milk
Heat oven to 350 degrees. Beat first 5 ingredients with mixer until well blended. Pour into greased and floured 13x9 pan; top with spoonfuls of pie filling.
Bake 35 minutes or until toothpick inserted in center comes out clean; sprinkle with nuts. Cool 10 minutes.
Mix sugar and milk; drizzle over cake. Cool completely.
Note: If glaze is too thick, add milk by teaspoonfuls until thin enough to drizzle.
* We did not use the almonds because the cake was for a lot of people and not everyone likes them.
4 comments:
Hi! I just made this also, its on my blog, I used apple and it is delicious and simple. You have a lovely lovely blog. I see lots of things Id love to make on here!
Thanks Donna. We'll have to check your blog out too! :)
I saw this recipe in the magazine and was wondering how it was ~ looks great!
what a wonderful recipe! I love the almonds on top. i have never baked anything with like this before, but this looks like a wonderful cake to try. For a person who’s always on the go, like me, this is perfect for breakfast. I can simply bake one, store it in the fridge, and reheat for breakfast!
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