Cherry Breakfast Swirl

I love the ease of this recipe!  It's delicious and festive!  Worth a repeat indeed!

The other day I was hunting for a Christmas Eve worthy recipe. I grabbed The Farm Chicks in the Kitchen and was torn between a few scrumptious recipes, including Nancy's Nutmeg Coffee Cake.  In the end went for the Cherry Breakfast Swirl.  Rich, sweet and moist - this was the perfct way to celebrate the holidays.  I wouldn't make it just for any 'ol day because it's rich and special.  I would, however, recommend making it when a group of friends are together because it is one of those treats you appreciate and can overinduldge in (not that I would ever do such a thing). 

Cherry Breakfast Swirl

Makes 20 Servings

Working Time 25 Minutes

Total Time 55 Minutes

1 1/2 cups sugar

1 cup unsalted butter, softened

2 teaspoons vanilla extract

1 teaspoon almond extract

4 large eggs

3 cups flour

1 1/2 teaspoons baking powder

1 21 ounce can cherry pie filling

1/2 cup sliced almonds

First, prepare your batter - Heat the oven to 350 degrees.  Butter or coat your large jelly roll pan.  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 the eggs.  Reduce the mixer speed to medium-low and beat in the flour and baking powder just until blended.

Bake the cake - Spread two-thirds of the batter in the prepared pan, the batter will look insufficient and spread thinly.  Then, using the back of the spoon, flatten each little mound of the batter just a bit.  Sprinkle on the sliced almonds.  Bake until the cake is lightly browned - 28-30 minutes.  Serve warm or at room temperature.  Store in the pan, covered with plastic wrap, up to 3 days. 

Thank you Farm Chicks, you do not disappoint!

Be sure to check out Serena's blog for more fabulous inspiration, tips and recipes.  Did somebody say DONUT BITES?