Cherry Swirl Coffee Cake

My husband wouldn’t give me any peace until I made this for him. He saw the picture when I was on a hunt one night for recipes. When are you gonna make it?? When are you gonna make it?? When are you…. that’s what I’ve heard for 3 days now! OK I MADE IT!!! And he loves it!!  To Read More, Click On The Recipe Title.

This little goodie was made with yeast so this is going to Susan at Wild Yeast for her weekly event Yeastspotting . If you haven’t gone to visit Susan please do, she has an outrageous sense of humor, you’ll love her! This recipe came from the Crisco Recipe Site and it makes two 9 inch cakes. One of my cakes is almost gonna already. I followed the recipe exactly and it turned out very well. I took a couple of pictures so lets get started!

After the batter was made I let it rise in a warm place for an hour in a large bowl. After it rose I stirred it down and divided the dough into the 2 greased 9 inch cake pans and let them rise again in a warm place for an hour. Now it’s time to take a floured small spoon and make 2 circles in the dough. I found it easier to use the side of the spoon to do this. Keep flouring the side of the spoon as you go.

Make the circles about 1/2 in deep, your going to be putting cherry preserves into these circles.

After the preserves are in the grooves this gets baked for 30 to 35 minutes or until golden brown. It didn’t take 30 minutes for this to bake for me, it was more like 20 or 25.

Take the cakes out of the pans while they’re hot and let cool to warm on a rack. Put the rest of the cherry preserves in the circles. Make the sugar glaze and drizzle on the cakes while they are still warm. After I made the glaze I was thinking how good a cream cheese glaze would be on this YUM!! I know I’ll be making this again so I’ll try it with a cream cheese glaze. I would also love to try this with different preserves in it or maybe CHOCOLATE!!!

Wanna print just the recipe, click here!
Cherry Swirl Coffee Cake
Crisco Recipe Site

Ingredients;

1 1/4 cups milk
1 teaspoon salt
1/4 cup granulated sugar
1/2 cup Crisco® All-Vegetable Shortening
1 (1/4 oz.) package active dry yeast
3 1/4 cups Pillsbury BEST® All Purpose Flour
2 large eggs
1/2 teaspoon vanilla extract
Crisco® Original No-Stick Cooking Spray
1 cup Smucker’s® Cherry Preserves
1 cup powdered sugar
Milk
1/3 cup sliced almonds ( I didn’t use these )
PREPARATION DIRECTIONS:

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.

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.

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.

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.

5. BAKE until golden, 30 to 35 minutes. Remove from pans; cool on wire racks until warm. Fill grooves with remaining preserves.

6. MIX powdered sugar with enough milk to make thin glaze; drizzle over warm coffee cakes. Sprinkle with almonds.