Cherry Nut Coffee Cake

Cherry Nut Coffee Cake
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Ingredients
  1. Crisco® Original No-Stick Cooking Spray
  2. CAKE
  3. 3/4 cup Crisco® Butter Flavor All-Vegetable Shortening
  4. OR 3/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  5. 1 1/4 cups sugar
  6. 1 teaspoon vanilla extract
  7. 3 large eggs, lightly beaten
  8. 3 cups Pillsbury BEST® All Purpose Flour
  9. 1 1/2 teaspoons baking soda
  10. 1 teaspoon salt
  11. 1 1/2 cups sour cream
  12. 1 (21 oz.) can cherry pie filling
  13. TOPPING
  14. 1/3 cup sugar
  15. 1/4 cup Pillsbury BEST® All Purpose Flour
  16. 1/4 cup Crisco® Butter Flavor All-Vegetable Shortening
  17. OR 1/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  18. 1/2 cup sliced almonds, or other chopped nuts
  19. GLAZE
  20. 1 cup powdered sugar
  21. 1/2 teaspoon almond extract
  22. Milk
Instructions
  1. HEAT oven to 350°F. Spray 13 x 9-inch pan with no-stick cooking spray.
  2. BEAT 3/4 cup shortening, 1 1/4 cups sugar and vanilla in large bowl using an electric mixer; add eggs, beat well.
  3. COMBINE 3 cups flour, baking soda and salt in medium bowl; add to shortening mixture alternately with sour cream. Spread half the batter in prepared pan. Cover with half of cherry pie filling, spreading as evenly as possible. Repeat layers.
  4. COMBINE 1/3 cup sugar and 1/4 cup flour; mix in 1/4 cup shortening until mixture resembles coarse crumbs. Sprinkle over cake batter. Sprinkle with nuts.
  5. BAKE 50 minutes or until top is brown and wooden pick inserted in center comes out clean. Cool until slightly warm or to room temperature.
  6. ADD enough milk (about 1 tablespoon) to powdered sugar to make desired consistency. Stir in almond extract. Drizzle over cake.
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