• Ingredients
  • Topping:
  • 1/3 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1/4 cup Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 1/2 cup sliced almonds or other chopped nuts
  •  
  • Cake:
  • 3/4 cup Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 1 1/4 cups granulated sugar
  • 1 teaspoon vanilla
  • 3 medium eggs
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 1/2 cups dairy sour cream
  • 1 (21 ounce) can cherry pie filling
  •  
  • Glaze:
  • Milk
  • 1 cup confectioners' sugar
  • 1/2 teaspoon almond extract

Directions

  • Heat oven to 350 degrees F. Spray 13 x 9 x 2 inch pan with CRISCO® No-Stick Cooking Spray.
  • For topping, combine sugar and flour in small bowl. Mix in Butter Flavor CRISCO® Shortening until crumbly.
  • For cake, cream Butter Flavor CRISCO® Shortening, sugar and vanilla in large bowl. Add eggs, beating well. Combine flour, baking soda and salt in medium bowl. Add to creamed mixture alternately with sour cream.
  • Spread half the batter in greased pan. Cover with half the cherry pie filling, spreading as evenly as possible. Repeat layers. Sprinkle with nuts and topping mixture.
  • Bake at 350 degrees F for 50 minutes or until top is brown and wooden pick inserted in center comes out clean. Cool until slightly warm or to room temperature.
  • For glaze, add enough milk (about 1 tablespoon) to confectioners' sugar to make desired consistency. Stir in almond extract. Drizzle over cake.

Nutritional Information

Amount Per Serving  Calories: 383 | Total Fat: 17.1g | Cholesterol: 44mg Powered by ESHA Nutrient Database Nutritional Information Cherry Nut Coffee Cake Servings Per Recipe: 18 Amount Per Serving Calories: 383

  • Total Fat: 17.1g
  • Cholesterol: 44mg
  • Sodium: 263mg
  • Total Carbs: 52.5g
  •     Dietary Fiber: 1.1g
  • Protein: 4.7g