Need a change of pace for breakfast, this fluffy sour cream based Cherry Coffeecake is enhanced with slivers of almonds and goes great with steaming mug of hot coffee!
1 cup sour cream
1/4 cup water
1 (18.25 ounce) package white cake mix
1 (21 ounce) can cherry pie filling
1/4 cup sliced almonds
1 1/2 cups confectioners’ sugar
2 tablespoons milk
1/4 tsp almond extract
Preheat oven to 350 degrees F (175 degrees C).
This recipe works best if prepared in a Jelly roll pan, but we’ve successfully made it in a 8″ round cake pan as well. Use what you have, but remember to adjust the baking time accordingly.
Generously grease and flour one 15 1/2x 10 1/2 inch jelly roll pan (or baking pan of your choice)
Mix sour cream, water and eggs, then Stir in cake mix until moistened but still slightly lumpy.
Spread into pan. Randomly drop pie filling by large spoonfuls onto batter.
Bake at 350 degrees F (175 degrees C) for 25 minutes or until cake tests done. Sprinkle cake with almonds and drizzle with glaze.
To Make Glaze: Mix confectioner’s sugar, milk and 1/4 tsp almond extract. Stir in a few extra drops of milk if necessary. Stir until mixture is smooth and of a desired consistency. Drizzle over still warm cake.