Moist Fruit-Filled Coffee Cake


Moist Fruit-Filled Coffee Cake
Makes: 24 servings
Prep 15 mins Start to Finish 50 mins
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Moist Fruit-Filled Coffee Cake
Ingredients
  • 1  package (2-layer size) white cake mix
  • 1  teaspoon  ground cinnamon
  • 1  cup  BREAKSTONE'S Sour Cream
  • 3  eggs
  • 1/4  cup  water
  • 1  can  (21 ounces) cherry pie filling
  • 1/2  cup  PLANTERS Sliced Almonds, toasted
  • 1  cup  powdered sugar
  • 1 1/2  tablespoons  milk
Directions

1. Heat oven to 350 degrees F.

2. Beat first 5 ingredients with mixer until well blended. Pour into greased and floured 13x9-inch pan; top with spoonfuls of pie filling.

3. Bake 35 minutes or until toothpick inserted in center comes out clean; sprinkle with nuts. Cool 10 minutes.

4. Mix sugar and milk; drizzle over cake. Cool completely.

From the Test KitchenNote:

  • If glaze is too thick to drizzle, add milk, by teaspoonfuls, until of desired consistency.
Variation:

  • For a change of pace, prepare using another flavor of pie filling, such as blueberry, apple or strawberry.
Substitute:

  • Substitute chopped PLANTERS Walnuts for the almonds.
Nutrition Facts (Moist Fruit-Filled Coffee Cake)
  • Servings Per Recipe 24,
  • cal. (kcal) 180,
  • Fat, total (g) 6,
  • chol. (mg) 35,
  • sat. fat (g) 2,
  • carb. (g) 30,
  • fiber (g) 1,
  • sugar (g) 20,
  • pro. (g) 3,
  • vit. A (RE) 41,
  • vit. C (mg) 0,
  • sodium (mg) 160,
  • calcium (mg) 61,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet
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