Cherry Nut Coffee Cake

Prep Time: 20 minutes
Cook Time: 50 minutes
Yield: Makes 16 servings

Ingredients:

TOPPING
Crisco® Original No-Stick Cooking Spray
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

CAKE
3/4 cup Crisco® Butter Shortening
or 3/4 stick Crisco® Butter Shortening Sticks
1 1/4 cups sugar
1 tsp. vanilla extract
3 large eggs, lightly beaten
3 cups Pillsbury BEST® All Purpose Flour
1 1/2 tsps. baking soda
1 tsp. salt
1 1/2 cups dairy sour cream
1 can (21 ounces) cherry pie filling

GLAZE
1 cup powdered sugar
1/2 tsp. almond extract
Milk

Preparation Directions:

Heat oven to 350¡°F. Spray 13x9-inch pan with no-stick cooking spray.

TOPPING
Combine sugar and flour; mix in all-vegetable shortening until crumbly.

CAKE

1. Beat all-vegetable shortening, sugar and vanilla extract using an electric mixer; add eggs, beat well.

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

3. Sprinkle with nuts and topping mixture.

4. 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.

GLAZE

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

TIP: Baking soda starts to work as soon as it is combined with a liquid, so it's always mixed with dry ingredients before being added to liquid Ñ and then baked immediately.