Swirl Coffee Cake

Swirl Coffee Cake

• 1 1/4 cups milk
• 1 teaspoon salt
• 1/4 cup granulated sugar
• 1/2 cup Vegetable Shortening
• 1 (1/4 oz.) package active dry yeast
• 3 1/4 cups All Purpose Flour
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 1 cup Cherry preserves or raspberry jelly
• 1 cup powdered sugar
• Milk
• 1/3 cup sliced almonds ( I left these out because some of my kids don’t like nuts)

1. Heat 1 1/4 cups milk, salt, granulated sugar and shortening in small saucepan just to boiling; cool to lukewarm (105 to 115°F). Stir in yeast; transfer mixture to medium bowl.
2. Add one cup flour to milk mixture; beat well. Add eggs and vanilla; beat well. Stir in enough remaining flour to make a thick batter; beat until smooth. Let rise, covered, in warm place, free from drafts, until doubled in bulk, about one hour. Stir batter down.
3. Spray two 9-inch round cake pans with no-stick cooking spray or oil. Pour batter into prepared pans; let rise in warm place until doubled in bulk, about one hour.
4. Heat oven to 375°F. Make a swirl design on top of batter about 1/2-inch deep with a floured spoon; fill grooves with preserves, using 1/4 cup for each cake.
5. Bake until golden, 30 to 35 minutes. Remove from pans; cool on wire racks until warm. Fill grooves with remaining preserves.
6. Mix powdered sugar with enough milk to make thin glaze; drizzle over warm coffee cakes. Sprinkle with almonds.