Bookmark and Share


Category: Breakfast

(Updated 1/2/2013)
Fruit Swirled Coffee Cake


¾ cups milk
½ teaspoon salt
1/8 cup granulated sugar
¼ cup vegetable shortening
½ of a .25 ounce package active dry yeast
1 1/3 cups all purpose flour
1 egg
¼ teaspoon vanilla extract
½ cup fruit preserves (ex: cherry, strawberry, blueberry, raspberry, etc.)
½ cup powdered sugar
¼ cup sliced almonds


In a small saucepan, heat milk, salt, granulated sugar, and shortening just to boiling, then cool the mixture to lukewarm (105 degrees F -115 degrees F). Stir the yeast into the cooled mixture and pour into a medium bowl. Add one cup of the flour and beat well. Add eggs and vanilla and beat well. Stir in enough remaining flour to make a thick batter and beat until smooth. Let the dough rise, covered, in a warm place free from drafts, until doubled in size (about one hour). Stir batter down and pour into one greased nine-inch round cake pan. Let the batter rise in a warm place until doubled in size (about one hour). Heat oven to 375 degrees F. Make a swirl design on top of batter with a floured spoon and fill the grooves with a fruit preserve of your choice. Bake the cake until golden brown, about 30 to 35 minutes. Remove the cake from the pan and cool on a wire rack. Fill grooves with remaining preserves. Mix powdered sugar with enough milk to make thin glaze consistency and drizzle over warm cake. Top with almonds and serve.