Cherry Nut Coffee Cake

Cherry Nut Coffee Cake

Crisco Original No-Stick Cooking Spray

3/4 cup Crisco Butter Shortening
OR 3/4 stick Crisco Butter Shortening Sticks
1-1/4 cups sugar
1 teaspoon vanilla extract
3 large eggs, lightly beaten
3 cups Pillsbury BEST All Purpose Flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/2 cups sour cream
1 (21 oz.) can cherry pie filling

1/3 cup sugar
1/4 cup Pillsbury BEST All Purpose Flour
1/4 cup Crisco Butter Shortening
OR 1/4 stick Crisco Butter Shortening Sticks
1/2 cup sliced almonds, or other chopped nuts

1 cup powdered sugar
1/2 teaspoon almond extract

  1. Heat oven to 350°F. Spray 13 x 9-inch pan with no-stick cooking spray.

  2. Beat 3/4 cup shortening, 1 1/4 cups sugar and vanilla in large bowl using
    an electric mixer; add eggs, beat well.

  3. Combine 3 cups flour, baking soda and salt in medium bowl; add to
    shortening mixture alternately with sour cream. Spread half the batter in
    prepared pan. Cover with half of cherry pie filling, spreading as evenly as
    possible. Repeat layers.

  4. Combine 1/3 cup sugar and 1/4 cup flour; mix in 1/4 cup shortening until
    mixture resembles coarse crumbs. Sprinkle over cake batter. Sprinkle with

  5. Bake 50 minutes or until top is brown and wooden pick inserted in center
    comes out clean. Cool until slightly warm or to room temperature.

  6. Add enough milk (about 1 tablespoon) to powdered sugar to make desired
    consistency. Stir in almond extract. Drizzle over cake.

Yields 16 servings