Cherry Coffee Cake

When I take this to church, it’s gone in a flash.  I like how easy it is to throw this recipe together and I nearly always have a can of cherry pie filling in my pantry.  If you don’t have almonds, substitute chopped pecans.

1 box yellow cake mix, divided use
2 eggs, beaten
2/3 cup warm water
1 cup all-purpose flour combined with 2 pkgs. (5 tsp.) instant dry yeast
21 oz. can cherry pie filling
4Tbs. butter, melted
2 Tbs. sliced toasted almonds

Combine 1 ½ cups cake mix with eggs, water, yeast, and flour; beat on low speed for 1 minute.  Spread mixture into the bottom of a 9 x 13 greased baking dish; top with pie filling.  In a small bowl, combine remaining cake mix with melted butter and almonds to create a crumbly mixture; drop in bundles on top of cherry pie filling.  Bake at 350 degrees F. for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.  (If using a glass 9 x 13, bake at 325 degrees F).  Drizzle warm cake with glaze (recipe below) and serve.

1 cup powdered sugar
1 Tbs. water
1 Tbs. corn syrup
1/8 tsp. almond extract
Pinch of kosher salt 
Now You’re Cookin’,
Chef Alli

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