Cherry Breakfast Swirl
Another oldie, but a goodie. Better photographs and a reminder to myself to make this treat more often!
My Saturday was made… with a trip to Canton and my new Farm Chicks in the Kitchen book arriving in the mail! I love this cookbook! So, when K decided to make a trip north and spend a weekend with me, I knew the perfect thing to make her for breakfast.
This is such a quick and easy dish. Not only perfect for breakfast, as the title suggests, but for brunches and even a late-night dessert. It gives you plenty of time to visit with your friends while it’s baking!
- 1-1/2 c granulated sugar
- 1 c unsalted butter, softened
- 2 tsp pure vanilla extract
- 1 tsp almond extract
- 4 lg eggs
- 3 c all-purpose flour
- 1-1/2 tsp baking powder
- 1 (21-oz) can cherry pie filling
- 1/2 c sliced almonds (optional)
Heat the oven to 350 degrees F. Butter a 13"x9" casserole dish. Cream the sugar with the butter in a large mixing bowl with an electric mixer on medium speed until fluffy. Beat in the vanilla and almond extracts and then the eggs, one at a time. Reduce the mixer speed to medium-low and beat in the flour and baking powder just until blended.
Spread two-thirds of the thick batter in the prepared pan. Scatter spoonfuls of the cherry filling over the top and then top with tablespoonfuls of the remaining batter. Then, using the back of a spoon, flatten each little mound of batter just a bit. Sprinkle on the sliced almonds, if using. Bake until the cake is lightly browned - 28 to 30 minutes. Serve warm or at room temperature. Store in the pan, covered with plastic wrap, up to 3 days.
Source: The Farm Chicks in the Kitchen, pg. 35