- 1 1/4 cups milk
- 1 teaspoon salt
- 1/4 cup granulated sugar
- 1/2 cup Crisco® All-Vegetable Shortening
- 1 (.25 ounce) package active dry yeast
- 3 1/4 cups Pillsbury BEST® All Purpose Flour
- 2 eggs
- 1/2 teaspoon vanilla
- 1 cup Smucker's® Cherry Preserves
- 1 cup powdered sugar
- Milk
- 1/3 cup sliced almonds
- Heat 1-1/4 cups milk, salt, granulated sugar, and shortening in small saucepan just to boiling; cool to lukewarm (105 degrees F to 115 degrees F).
- Stir in yeast; transfer mixture to medium bowl.
- Add one cup of the flour to milk mixture; beat well. Add eggs and vanilla; beat well. Stir in enough remaining flour to make a thick batter; beat until smooth. Let rise, covered, in warm place, free from drafts, until doubled in bulk, about one hour.
- Stir batter down. Pour batter into two greased nine-inch round cake pans; let rise in warm place until doubled in bulk, about one hour. Make a swirl design on top of batter with a floured spoon; fill grooves with preserves, using 1/4 cup for each coffee cake.
- Heat oven to 375 degrees F.
- Bake coffee cakes until golden, 30 to 35 minutes. Remove from pans, cool on wire racks.
- Fill grooves with remaining preserves.
- Mix powdered sugar, with enough milk to make thin glaze consistency; drizzle over warm coffee cakes. Sprinkle with almonds.