

I also baked a Fruit Filled Coffee Cake and used left over icing from the cupcakes for the drizzle over the cake. Since the frosting has butter I thought the taste might be better than the original recipe. Here is the recipe for the Coffee Cake:
Fruit-Filled Coffee Cake
1 pkg. White Cake Mix (2-layer size)
1 tsp. Ground Cinnamon
1 cup Sour Cream
3 Eggs
1/4 cup Water
1 can (21 oz) Cherry Pie Filling (or your favorite flavor)
1/2 cup Sliced Almonds
1 cup Powdered Sugar
1 1/2 Tbst. Milk
Heat oven to 350. Beat first five ingredients with mixer until well blended. Pour into greased and floured 13x9-inch pan; top with spoonfuls of pie filling.
Bake 35 minutes or until toothpick inserted in center comes out clean; sprinkle with nuts. Cook 10 minutes.
Mix sugar and milk; drizzle over cake. Cool Completely.
Note: If glaze is too thick, add milk by teaspoon fuls until thin enough to drizzle.
The next recipe I am heading back to the kitchen to make is the Mountain Man Breakfast. I make it in one of our Dutch Ovens. When I made it last year there was none left after brunch. Back to the kitchen for me.
1 comment:
You are so talented!!!! Hope all is well with you and that you love your new job.
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