Cherry Almond Coffee Cake
| Prep Time: 45 min | Serves: 24 |
| Cooking Time: 30 min | Yield: 1 cake |
This is a yummy cake that a member of my Bunco group brought one night - it is so good I had to get the recipe!
Ingredients
- 516 g Moist Deluxe Cake Mix - White
- 1 cup Fat Free Sour Cream
- 3 Eggs
- 2 1/3 cups Original Light Cherry Pie Filling Topping
- 3/4 cup Confectioners Powdered Sugar
- 1/2 tsp Vegetable Oil
- 3 oz Raw Almonds
Directions
Combine white cake mix (mix only) plus 1 cup sour cream and 3 eggs. Spread evenly over jelly-roll pan.
Next, as evenly as possible, spread cherry pie filling on top of the cake batter, leaving a small margin on the outer edges of the pan.
Bake for about a half hour or until cake springs back in the middle.
As soon as you remove it from the oven, sprinkle with shaved almonds.
The icing is 3/4 cup powdered sugar mixed with a bit of oil, a teaspoon of Almond extract, and about 1T milk or water until icing is the desired consistency. Drizzle over top of cake.