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A Recipe From Barbara

Cherry Almond Coffee Cake

1 cup sour cream or yogurt
1 can (21 oz) cherry pie filling
1/4 cup water
1/4 cup sliced almonds
3 eggs
1 package white cake mix

Heat oven to 350*. Generously grease jelly roll pan. Mix sour cream or yogurt, water and eggs. Stir in cake mix until moistened. Batter will be slightly lumpy. Spread in pan. Drop pie filling by generous spoonfuls onto batter. Bake until cake springs back when touched lightly, 25 to 30 minutes. Cool and drizzle with glaze. Sprinkle with almonds.


Mix 1 1/2 cups powdered sugar, a drop or two of almond extract and 2 tablespoons milk.