Cherry Swirl Coffee Cake
Let rise, covered, in warm place, free from drafts, until doubled in bulk, about one hour. Stir batter down. Pour batter into two greased nine-inch round cake pans; let rise in warm place until doubled in bulk, about one 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° F. 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.
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