Cherry Swirl Coffee Cakes Recipe

• 1 1/4 c. lowfat milk
• 1 teaspoon salt
• 1/4 c. granulated sugar
• 1/2 c. shortening or possibly butter
• 1 pkg. (1/4 ounce.) active dry yeast
• 3 1/4 c. flour
• 2 Large eggs
• 1/2 teaspoon vanilla
• 1 c. cherry or possibly apricot preserves
• 1 c. powdered sugar
• Lowfat milk
• 1/3 c. sliced almonds

1. Heat 1 1/4 c. lowfat milk, salt, sugar and shortening in small saucepan just to boiling.
2. Cold to lukewarm.
3. Stir in yeast; transfer mix to medium bowl.
4. Add in 1 c. flour to lowfat milk mix; beat well.
5. Add in Large eggs and vanilla; beat well.
6. Stir in sufficient remaining flour to make a thick batter; beat till smooth.
7. Let rise, covered, in a hot place free from drafts till doubled in bulk, about 1 hour.
8. Stir batter down.
9. Pour batter into 2 greased 9 inch round cake pans.
10. Let rise in a hot place till doubled in bulk, about 1 hour.
11. Make a swirl design on top of batter with a floured spoon.
12. Fill grooves with preserves, using 1/4 c. for each coffee cake.
13. Heat oven to 375 degrees.
14. Bake coffee cakes till golden brown, 30-35 min.
15. Remove from pans, cold on wire racks.
16. Fill grooves with remaining preserves.
17. Mix powdered sugar with sufficient lowfat milk to make a thin glaze consistency.
18. Drizzle over hot coffee cakes.
19. Top with almonds.
20. Makes 2 coffee cakes.

milk, salt, granulated sugar, shortening, active dry yeast, flour, eggs, vanilla, cherry, powdered sugar, milk, almonds

Taken from cookeatshare.com/recipes/cherry-swirl-coffee-cakes-28928 (may not work)