offered by ShadoeRose
1-1/4 Cups milk
1 Teaspoon salt
1/4 Cup granulated sugar
1/2 Cup butter, shortening or margarine
1 Package (1/4 ounce) active dry yeast
3-1/4 Cups all-purpose flour
2 Eggs
1/2 Teaspoon vanilla
1 Cup Smucker's Cherry Preserves
1 Cup powdered sugar
Milk
1/3 Cup sliced almonds
Heat first four ingredients in small saucepan just to boiling; cool to lukewarm
(105° to 115°). Stir in yeast; transfer mixture to medium bowl. Add 1 cup of
the 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 1 hour.
Stir batter down. Pour batter into two greased 9-inch round cake pans; let rise
in warm place until doubled in bulk, about 1 hour. Make a swirl design on top of
batter with a floured spoon; fill grooves with preserves, using 1/4 cup for each
coffee cake. Heat oven to 375°. Bake coffee cakes until golden, 30 to 35
minutes. Remove from pans, cool on wire racks. Fill grooves with remaining
preserves. Mix powdered sugar, with enough milk to make thin glaze consistency;
drizzle over warm coffee cakes. Sprinkle with almonds. Yield: 2 coffee cakes.
Abbreviations:
| T. = Tablespoon | t. = Teaspoon | C. = Cup |
