Almond-flavored coffeecake with a cherry pie filling center and drizzled with an almond glaze.

Cherry Cream Coffee Cake

3/4 cup butter or margarine, softened
1 1/2 cups granulated sugar
3 large eggs
1 1/2 teaspoons almond extract
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 1/2 cups sour cream
1 (21-ounce) can cherry pie filling

 

Glaze:

3/4 cup powdered sugar

1 tablespoon water

1 teaspoon almond extract

1. Preheat oven to 350°F (175°C). Grease and flour a 12-inch tube pan; set aside.
2. Cream butter and sugar together until fluffy. Add egg and almond extract, mixing well.
3. Sift dry ingredients together. Add to creamed mixture alternately with sour cream until well blended.
4. Spoon 1/2 of batter into prepared tube pan. Spread cherry pie filling evenly over batter. Top with remaining batter.
5. Bake for 1 hour or until tested done when wooden pick inserted in center comes out clean. Cool 5 minutes on wire rack and transfer to plate.
6. Combine ingredients for glaze and drizzle over warm cake.

Makes 12 servings.