Coffee cakes are so easy to make and the perfect food to have on hand during the summer months. When kids get up at the crack of dawn in the summer (which they never do during school time!) the coffee cake is ready and waiting for them to cut a square and go out on the porch to eat. These cakes are also a wonderful snack during the late afternoon, and perfect for a bedtime treat.
Be sure to measure flour correctly, know your doneness tests, and mix the batter just until combined. Overmixing will result in a tough coffee cake; not what you want!
Cherry Coffee Cake
- 4 eggs
- 1 cup sugar
- 1 cup vegetable oil
- 1/2 tsp. almond extract
- 2 cups flour
- 1 tsp. baking powder
- 1/8 tsp. salt
- 1/2 tsp. cinnamon
- 1 (15 oz.) can cherry pie filling
Preheat oven to 350 degrees F. In large bowl, beat eggs with sugar, vegetable oil, and almond extract until well blended. Add flour, baking powder, salt, and cinnamon and mix just until batter is combined.
Grease a 9×13″ baking pan with solid shortening or unsalted butter and dust with flour. Spread half of the batter in prepared pan. Spoon small dollops of the pie filling over the batter, then spoon remaining batter on top of pie filling (the batter won’t cover all of the pie filling; that’s okay!).
Bake at 350 degrees F for 35-45 minutes or until coffee cake is deep golden brown. Place on wire rack to cool while making frosting.
Powdered Sugar Frosting
- 1/4 cup butter (NOT margarine)
- 2 cups powdered sugar
- 2-3 Tbsp. milk
- 1/2 tsp. vanilla
- 1/2 cup sliced almonds, toasted
In small saucepan over medium low heat, melt butter. Cook butter over low heat, watching carefully, for 4-7 minutes until butter just begins to brown.
Remove pan from heat and stir in powdered sugar and 2 Tbsp. milk along with vanilla; beat well.
You may need to add more powdered sugar or milk to reach desired consistency. Drizzle frosting over warm cake and sprinkle with almonds.