I made this coffee cake yesterday to take to a neighbor as a couple other neighbors and I got together to provide a meal for this family. I saw this Sour Cream Cherry Coffee Cake at Mommy's Kitchen and thought it looked like something that would be good for giving away as well tasty. It was! Normally I don’t use cake mix very often, but when they are on sale for a great price, I do stock up on a few for our storage. This cake uses a white cake mix and I just happened to have one and some cherries, which is also why I decided to make this.
The recipe is made in a 9x13 pan, but there are only three people in our neighbor’s family, so I knew I could easily make this in two 8x8 square pans. And I knew my guys would probably like it since they love cherries. I was right. I don’t really know if the neighbors liked the cake, but it’s getting eaten here!
Sour Cream Cherry Coffee Cake, adapted by Katrina, Baking and Boys! from Mommy's Kitchen
1 – 18 oz. package white cake mix
8 oz. light sour cream
3 large eggs
1/4 cup water
1/2 teaspoon almond extract
1 – 20 oz. can cherry pie filling
1/4 cup sliced almonds, toasted (optional)
Preheat oven to 350. Spray two 8x8 inch baking pan or a 9x13 inch baking pan with cooking spray (or line with non stick foil). Mix together the sour cream, eggs, water and almond extract. Combine with the cake mix and mix until smooth. Spread mixture into baking dish and spoon the pie filling over the batter. Make sure to swirl the pie filling throughout the batter. If not the pie filling will settle in the middle.Bake for 30-40 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on wire rack until room temperature.
1 1/2 cups powdered sugar
1/2 teaspoon vanilla or almond extract
2 tablespoons milk
Stir the extract and milk into the powdered sugar and mix until smooth. May need a bit more milk until the icing is desired consistency. Drizzle over the cooled cake. Sprinkle sliced almonds over the icing.