I had a can of cherry pie filling sitting on my pantry shelf just begging to be used in something. And then I found a coffee cake recipe at BettyCrocker.com that seemed perfect for this cherry filling–it sounded quick, easy, and looked really yummy! I made a few changes to the recipe and was able to whip up a tasty coffee cake one Saturday morning in a short amount of time–it really was pretty easy to put together and tasted great!
This coffee cake is perfect when you want to make something simple, but also want something a little different! And it’s nice for a weekend breakfast or brunch, when you can linger a little longer over a nice large square of this coffee cake with a mug of your favorite coffee or tea!
EASY CHERRY ALMOND COFFEE CAKE adapted from BettyCrocker.com
Makes a 9×13″ pan
- 4 cups baking mix (like Bisquick™)
- 1/2 cup granulated sugar
- 1/4 cup butter, melted
- 1/2 cup milk
- 1 1/2 teaspoons almond extract
- 3 large eggs
- 1 (21-ounce) can cherry pie filling
- 1 cup powdered sugar
- 1 to 2 tablespoons milk or Half & Half (light cream)
- Optional: 1/4 teaspoon almond extract
- Optional: 2 Tablespoons sliced or chopped almonds, toasted or untoasted, for sprinkling on top
Preheat oven to 350˚F. Grease bottom and sides of a 9 x 13″ pan with butter or cooking spray.
In large bowl, mix the baking mix, sugar, melted butter, milk, and almond extract. Then add the eggs and mix everything well. You’ll end up with a very thick batter.
Spread 2/3 of the batter in a 9 x 13″ pan. Spoon pie filling over batter and spread to about 1/4″ from the edges of the pan. Drop remaining batter by heaping 1/2 tablespoonfuls onto pie filling.
Bake 23 to 24 minutes, until top batter and edges of coffee cake just start to turn lightly brown (don’t overbake, or coffee cake will be too dry).
While coffee cake is baking, make the glaze: stir powdered sugar, milk or Half & Half, and almond extract until smooth and thin enough to drizzle.
Drizzle glaze over warm coffee cake, then sprinkle with sliced or chopped almonds. Serve warm or cool–I think it tastes best warm!
I do like the added touch of having almonds sprinkled on top of this coffee cake!
Easy recipes like this really come in handy when you’re short on time. Do you have any easy coffee cakes you like making?