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“Makes two. Great coffee cake to serve for brunch or anytime you want a little something with your coffee.”
3hrs 10mins
2 cakes

Ingredients Nutrition


  1. Heat milk, shortening, granulated sugar and salt in small saucepan over medium-high heat just to boiling; cool to lukewarm (105 to 115 degrees).
  2. Stir in yeast; transfer mixture to medium bowl.
  3. Add 1 cup flour to milk mixture; beat well.
  4. Add eggs and vanilla extract; beat well. Stir in enough remaining flour to make a thick batter; beat until smooth.
  5. Let rise, covered, in a warm place free of drafts, until doubled in bulk; about 1 hour.
  6. Stir batter down. Divide batter between two greased 9-inch round cake pans; let rise in warm place until doubled in bulk, about one hour.
  7. Make a swirl design on top of batter with a floured spoon; fill grooves with preserves, using 1/4 cup for each coffee cake.
  8. Heat oven to 375. Bake coffee cakes until golden, 30 to 35 minutes.
  9. Remove from pans, cool on wire racks.
  10. Again, fill grooves of each cake with 1/4 cup of remaining preserves. Mix powdered sugar with enough milk to make thin glaze, drizzle over warm coffee cake.
  11. Sprinkle with almonds.
  12. Cut each cake into 8 wedges to serve.

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