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
- 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...
- 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.