Fruit swirl coffee cake
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Sugar |
| 1 | Stick oleo or butter | |
| ½ | cup | Shortening (solid) |
| 1 | teaspoon | Vanilla |
| 1 | teaspoon | Almond extract |
| 4 | Eggs | |
| 3 | cups | Flour |
| 1½ | teaspoon | Baking powder |
| 1 | can | Fruit pie filling (cherry is good) |
| 1 | cup | Powdered sugar (up to) |
| 3 | tablespoons | Milk |
Directions
GLAZE
Mix sugar, shortening, oleo and flavorings; add eggs, then dry ingredients. Grease an 18x12-inch jelly roll pan. Spread ⅔ of the batter over pan. Top with pie filling. Drop remaining batter in drops over top of fruit. Cook at 350 degrees for about 20-25 minutes. Take out and glaze.
Glaze: Mix powdered sugar with enough milk to make glaze of desired consistency.
HELENA DAILY WORLD, 01/27/1987, "PHILLIPS COUNTY COOKS: BETTY
THOMPSON LIKES COOKING SWEETS"
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .
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