Cherry Breakfast Swirl

by Jessica on July 18, 2012

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! ­čÖé

Cherry Breakfast Swirl |

Cherry Breakfast Swirl


  • 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

Cherry Breakfast Swirl |


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{ 8 comments… read them below or add one }

1 Katie April 5, 2009 at 8:34 pm

Oh wow, girl, these look AWESOME! If I have time, I’m totally making these to go with Easter brunch! YUM!


2 Amy (Sing for your supper) April 7, 2009 at 12:23 pm

I WILL be making these.


3 Home Cook February 20, 2011 at 7:15 am

I’ve made these several times and they’re delicious. My only problem is that in the recipe it states that the batter will spread very thinly. No it does NOT! It’s a thick dough! Did you leave out a liquid ingredient?


4 Jessica February 20, 2011 at 10:33 am

I haven’t made these in a while, but from what I remember, you’re right – it’s a thick dough. The instructions were taken word for word from the Farm Chicks cookbook, so I’m assuming that somehow they got a thin dough! I’ll try them again soon and update the post!


5 Jessica July 18, 2012 at 10:12 am

Hi again! Making this once more, I’ve discovered that ultimately, the Farm Chicks have a misprint in their cookbook. This is not a thin dough, as they suggest, so I’ve altered the instructions in the recipe above. ­čÖé


6 Jessica July 18, 2012 at 9:43 pm

I love breakfast treats!! This looks delicious!


7 Kim - Liv Life July 22, 2012 at 12:23 pm

Now that is a breakfast treat my entire family would love!!!


8 Gina May 9, 2015 at 12:01 pm

I have the cookbook as well. The recipe states using a jelly-roll pan which is a bit larger than a 13×9. Because of this, the batter will “look insufficient and will spread very thinly”. I am glad to see it comes out nice in a 13×9 pan as well.


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