By Jackie Lindley
We have our women’s meeting at church each month. In October it was Nancy Kauhl. She served this coffee cake. Everyone enjoyed it. She says she has brought this to her school for the teachers. I guess they take turns and also take recipes. I made this using sugar-free pie filling and also low-sugar and low-fat cake mix. You really have to look for the cake mix. You can use regular mix, just adjust for a diabetic. This is so easy to make — using cherries is good for Valentine’s Day.
Fruit Filled Coffee Cake
1 package white or yellow cake mix (two layer size)
1 teaspoon cinnamon
1 cup sour cream
3 eggs
1/4 cup water
1 can (21 ounces) cherry pie filling
1/2 cup sliced almonds, toasted
1 cup powdered sugar
1-1/2 tablespoon milk
• Beat together first five ingredients until well blended.
• Pour into a greased and floured 9x13 pan.
• Top with pie filling by spoonfuls.
• Sprinkle with almonds (I had pecans).
• Bake at 350 degrees for 35 to 40 minutes.
• Make sure it’s done in center.
• Mix powdered sugar and milk.
• Drizzle over cake.
• Cool completely.
Use any fruit pie filling your family enjoys.
Thanks, Nancy.
Jackie Lindley is a great-grandmother and retired Clark County, Ill., farmer. Send comments and recipes to her at 20472 E. 500th Road, West Union, IL 62477.
