Shelly's Recipe

CHERRY NUT COFFEE CAKE

Category: Coffee Cake

Cake
3/4 cup butter
1 1/4 cups sugar
1 tsp vanilla extract
3 large eggs, lightly beaten
3 cups flour
1 1/2 tsp baking soda
1 tsp salt
1 1/2 cups sour cream
1 (21 oz) can cherry pie filling

Topping
1/3 cup sugar
1/4 cup flour
1/4 cup butter
1/2 cup sliced almonds, or other chopped nuts

Glaze
1 cup powdered sugar
1/2 tsp almond extract
Milk

Heat oven to 350. Spray 13 x 9-inch pan with no-stick cooking spray. Beat 3/4 cup shortening, 1 1/4 cups sugar and vanilla in large bowl using an electric mixer; add eggs, beat well.

Combine 3 cups flour, baking soda and salt in medium bowl; add to shortening mixture alternately with sour cream. Spread half the batter in prepared pan. Cover with half of cherry pie filling, spreading as evenly as possible. Repeat layers.

Combine 1/3 cup sugar and 1/4 cup flour; mix in 1/4 cup shortening until mixture resembles coarse crumbs. Sprinkle over cake batter. Sprinkle with nuts. Bake 50 minutes or until top is brown and wooden pick inserted in center comes out clean. Cool until slightly warm or to room temperature.

Glaze: Add enough milk (about 1 tbsp) to powdered sugar to make desired consistency. Stir in almond extract. Drizzle over cake.