“This recipe is from my mom who got it from a friend years and years ago. I'm not big on fruit and cake type desserts, but this stuff is delicious. And very pretty, too. (freezes well)”
READY IN:
1hr
YIELD:
1 cookie sheet
UNITS:
Metric

Ingredients Nutrition

Directions

  1. For coffee cake: cream together the margarine and sugar. Add 1 egg at a time to creamed mixture; mix well.
  2. Add remaining cake ingredients except pie filling; mix well.
  3. Spread 2/3 batter in 10x15" cookie sheet with spatula. Pour pie filling over top and spread evenly over batter.
  4. Drop remaining batter over top; do not spread. Bake at 350F for 45 minutes.
  5. For almond glaze:.
  6. Sift icing sugar into mixing bowl; cream together with margarine.
  7. Gradually add milk, a tablespoon at a time until spreading consistency is reached. Add almond extract.
  8. Spread over warm cake. Sprinkle with sliced almonds.

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