Cherry Breakfast Swirl
20 servings
1 1/2 cups sugar
1 cup unsalted butter, softened
2 tsp vanilla
2 tsp almond extract
4 eggs
3 cups flour
1 1/2 tsp baking powder
1 21oz can cherry pie filling
1/2 cup (2oz) sliced almonds
Butter a large jelly roll pan. Using an electric mixer on medium speed, cream the sugar with the butter until fluffy. Beat in extracts and eggs. Beat in flour and baking powder on med-low speed just until blended.
Spread 2/3 of the batter in the buttered pan; it will be pretty thin. Scatter small spoonfuls of the cherry filling over the top and dot with tablespoonfuls of the remaining batter. Using the spoon, flatten the mounds of batter just a little. Sprinkle on the almonds. Bake at 350 degrees until lightly browned, 28-30 minutes.
1 comment:
This looks so good I'm going to have to try it! I will probably use vanilla extract in place of the almond and skip adding the almonds as I'm allergic to them.
Love your blog BTW!!! Wonderful recipes.
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