Tuesday, April 14, 2009

Fruit Filled Coffee Cake


  • 1 package (2-layer size) white cake mix
  • 1 teaspoon ground cinnamon
  • 1 cup Reduced Fat Sour Cream
  • 3 eggs
  • 1/4 cup water
  • 1 (21 ounce) can cherry pie filling
  • 1/2 cup Sliced Almonds, toasted
  • 1 cup powdered sugar
  • 1 1/2 tablespoons milk
Heat oven to 350 degrees F. Beat first 5 ingredients with mixer until well blended. Pour into greased and floured 13x9-inch pan; top with spoonfuls of pie filling.
Bake 35 minutes or until toothpick inserted in center comes out clean; sprinkle with nuts. Cool 10 minutes.
Mix sugar and milk; drizzle over cake. Cool completely.

If glaze is too thick to drizzle, add milk, by teaspoonfuls, until of desired consistency.
Change the flavor of the coffee cake by preparing with your favorite pie filling, such as blueberry, apple or strawberry.
Substitute chopped walnuts or pecans for the almonds.

1 comment:

Anne said...

This sounds so yummy! Thanks for the recipe, I might have to try it soon!