Tuesday, February 8, 2011

Fruit-Filled Sour Cream Coffee Cake

I found this recipe on a commercial site, but as usual I changed it up a bit   :)     It is very easy and comes together quickly....


1 Pkg (2 layer size) white cake mix
1 teas Ground Cinnamon
A few scrapes of a Nutmeg
1 C Sour Cream
3 Room Temp Eggs
1/4 C Water
1 (21 oz) Can Cherry Pie Filling
1/2 C Sliced Almonds (or chopped pecans)
1 C Icing Sugar
1 1/2 to 2 Tlbs Milk

Directions -

1 - Preheat Oven to 350 degrees.  Heavily butter and flour a 13x9x2 inch pan.  Beat first 6 ingredients in a mixer until well blended.  Pour into prepared pan; evenly distribute the pie filling over the top.

2 - Bake for 35 to 40 mins or until toothpick inserted in center comes out clean.  Depending on your oven I would start to check at about 30 mins.  Cool in pan for at least 10 mins.  Turn out onto a tray to finish cooling completely.  When cake is cooled completely turn right side up. 

3 - Mix together icing sugar and milk to a drizzling or spreading consistency (whatever you wish) and drizzle over the cake.  While glaze is still damp sprinkle the almonds all over top and press light so that they adhere to cake.  Cut and serve.

and here's a snap.....

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