Cherry Swirl Coffee Cake

• 1 14 cups milk
• 14 cup Butter Flavor Crisco, sticks or 12 cup crisco butter flavor shortening
• 14 cup granulated sugar
• 1 teaspoon salt
• 1 (1/4 ounce) package active dry yeast
• 3 14 cups all-purpose flour, divided
• 2 eggs
• 12 teaspoon vanilla extract
• 1 cup cherry preserves, divided
• 1 cup powdered sugar
• milk
• 13 cup sliced almonds

1. Heat milk, shortening, granulated sugar and salt in small saucepan over medium-high heat just to boiling; cool to lukewarm (105 to 115 degrees).
2. Stir in yeast; transfer mixture to medium bowl.
3. Add 1 cup flour to milk mixture; beat well.
4. Add eggs and vanilla extract; beat well.
5. Stir in enough remaining flour to make a thick batter; beat until smooth.
6. Let rise, covered, in a warm place free of drafts, until doubled in bulk; about 1 hour.
7. Stir batter down.
8. Divide batter between two greased 9-inch round cake pans; let rise in warm place until doubled in bulk, about one hour.
9. Make a swirl design on top of batter with a floured spoon; fill grooves with preserves, using 1/4 cup for each coffee cake.
10. Heat oven to 375.
11. Bake coffee cakes until golden, 30 to 35 minutes.
12. Remove from pans, cool on wire racks.
13. Again, fill grooves of each cake with 1/4 cup of remaining preserves.
14. Mix powdered sugar with enough milk to make thin glaze, drizzle over warm coffee cake.
15. Sprinkle with almonds.
16. Cut each cake into 8 wedges to serve.

milk, butter, sugar, salt, active dry yeast, flour, eggs, vanilla, cherry preserves, powdered sugar, milk, almonds

Taken from www.food.com/recipe/cherry-swirl-coffee-cake-164694 (may not work)