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Raspberry Almond Swirl Coffee Cake

12/17/2014

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This makes a fantastic Christmas morning Breakfast, and it also happens to be hands down the best coffee cake I have ever tasted, we have been making this for years.  
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Recipie:
Ingredients
  • 1-1/2 cups sugar
  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon Baking Powder

  • 4 eggs
  • 3 cups all-purpose flour
  • 1 cup Raspberry Preserves (can sub strawberry too)
  • GLAZE:
  • 1-2 cups confectioners' sugar
  • 1 to 2 tablespoons milk
  • 1 tsp vanilla
  • 1 T. melted butter


Directions
  1. In a large bowl, combine the sugar, butter, shortening, extracts, baking powder and eggs. Beat on low speed until blended; beat on high for 3 minutes (VERY IMPORTANT TO BEAT FOR 3 MINUTES...makes it light and fluffy!). Stir in flour. (don't forget the flour, I have done this and lets just say it becomes...well, inedible...
  2. Spread two-thirds of the batter into a greased 15-1/2-in. x 10-1/2-in. x 1-in. baking pan. Spread pie filling over batter; drop remaining batter by tablespoonful over filling. Bake at 350° for 40-45 minutes or until golden. Combine the confectioners' sugar and milk; drizzle over coffee cake. 



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    Wife to a wonderful husband, Daughter of the King, Mother of 6 (one with an xtra chromosome), and an incidental farm girl.

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