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Cherry Swirl Coffee Cake

Marianne Severson, West Allis

1-1/4 cups milk
1 tsp. salt
1/4 cup granulated sugar
1/2 cup Crisco All-Vegetable Shortening
1 package (1/4 oz.) active dry yeast
3-1/4 cups all-purpose flour
2 eggs
1/2 tsp. vanilla extract
1 cup Smucker’s Cherry Preserves
1 cup powdered sugar
Milk
1/3 cup sliced almonds

Heat 1-1/4 cups milk, salt, granulated sugar, and shortening in small saucepan just to boiling; cool to lukewarm (105–115 degrees). Stir in yeast; transfer mixture to medium bowl. Add one cup of the flour mixture; beat well. Add eggs and vanilla; beat well. Stir in enough remaining flour to make a thick batter; beat until smooth. Divide dough into two pans; cover and let rise in a warm place free from drafts until doubled in size; about one hour. Make a swirl design on top of batter with a floured spoon; fill in grooves with preserves, using 1/4 cup for each coffee cake. Heat oven to 375 degrees. Bake coffee cakes until golden, about 30–35 minutes. Remove from pans and cool on wire racks. Fill grooves with remaining preserves. Mix powdered sugar with enough milk to make a thin glaze consistency; drizzle over warm coffee cakes. Sprinkle with almonds. Makes two coffee cakes.

 

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