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.
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!
ReplyDeleteThanks Donna. We'll have to check your blog out too! :)
ReplyDeleteI saw this recipe in the magazine and was wondering how it was ~ looks great!
ReplyDeletewhat 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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