Page 176 - UMass2018_CookBook

Ingredients
Serves 24
FOR THE COFFEE CAKE:
1 1⁄2 cups granulated sugar
1⁄2 cup (8 tablespoons) unsalted butter or margarine, softened
1⁄2 cup shortening
1 1⁄2 teaspoons baking powder
1 teaspoon vanilla extract 1 teaspoon almond extract 4 large eggs 3 cups all-purpose flour 1 (21-ounce) can
cherry pie filling Slivered almonds (optional)
FOR THE GLAZE:
1 cup confectioners’ sugar 1 to 2 tablespoons milk
Fruit Swirl Coffee Cake
Boes Family, Poughkeepsie, NY
“Michael’s grandmother makes this, as did his great-grandmother.” — Maureen Kverek
Preparation
1. Preheat oven to 350°F. Generously grease a 16- by 11- by 1-inch jelly roll pan or 2 9-inch square baking dishes.
2. To make the coffee cake, place the sugar, butter, shortening, baking powder, vanilla extract, almond extract and eggs in a large bowl. Using a handheld mixer fitted with the beater attachment, beat on low speed until combined, stopping the mixer as needed to scrape the bottom and sides of the bowl. Increase the speed to high and beat until fluffy, about 3 minutes. Stir in flour.
3. Spread 2⁄3 of the batter into the jelly roll pan or 1⁄3 of the batter into each square baking dish. Spread the pie filling over the batter. Drop the remaining batter by the tablespoonful onto the pie filling. Sprinkle some slivered almonds on top, if desired.
4. Bake until a toothpick inserted into the center of the coffee cake comes out clean, about 45 minutes. Transfer the pan(s) to a wire rack.
5. To make the glaze, in a small bowl, stir together the confectioners’ sugar and 1 tablespoon of the milk until smooth. Add up to 1 tablespoon more milk until the glaze drizzles easily.
6. While the coffee cake is still warm, driz- zle the glaze on top. Let cool, then cut into bars or squares.
164 | TASTE OF HOME