Cherry Coffee Cake

02 October 2011

Who doesn't love the crumbly, sweet goodness of coffee cake? You're salivating already, aren't you? Me too. So this past week when I was craving the aromatic breakfast staple, I opted to go from scratch rather than head to the store and pick one up, and boy I'll never go back. Who knew it'd be easier than 'packing the car up' and making a trip to the grocery.
Cherry Coffee Cake
4 C Self Rising Flour
1/2 C Granulated Sugar
1/4 C Butter, Melted
1/2 C Milk
1 Tsp Vanilla
1 Tsp Almond Extract
3 Eggs
1 Can (21 Oz) Cherry Pie Filling

Glaze
1 C Powdered Sugar
1-2 Tbsp Milk
1. Heat oven to 350˚ F. Grease bottom and sides of two 9'' square pans. In large bowl, stir all coffee cake ingredients except cherry filling; beat vigorously with spoon for 30 seconds.
2. Spread 1/3 of the batter (about 1 1/4 C) in each pan. Spread filling over batter, not completely covering the mix. Drop the remaining batter by Tbsp. full onto filling.
3. Bake 20-25 minutes or until light brown. Meanwhile, in a small bowl, stir powdered sugar and milk together until smooth and thin enough to drizzle.
4. Drizzle glaze over warm coffee cake, serve warm or cool and enjoy.