i may or may not have blogged about this recipe before. my apologies if it's a repeat. what i really want to write about is the fact that this is the first time using my homemade vanilla! i started it way back in august (see yo ho ho and a bottle of rum) has been ready for a while now. i have four little bottles in my cupboard. it's not quite as dark as store-bought imitation vanilla, smells much better than store-bought though. i baked a "fruit swirl coffe cake" today and used my DIY vanilla in it. it's bad for you, has lots of sugar, crisco and white flour, but i grew up eating it and it makes me happy. when eating a piece this afternoon i tried to search out the vanilla with my taste buds and compare it to previous coffee cakes made with imitation. maybe it's all in my mind, but i have to say this coffee cake is one of the tastiest i remember making. i credit the DIY vanilla.
Fruit Swirl Coffee Cake
- 1 1/2 c sugar (i cut it back to 1c)
- 1/2 c softened butter
- 1/2 c shortening
- 1 tsp vanilla
- 1 tsp almond extract
- 4 eggs
- 1 1/2 tsp baking powder
- 3c all purpose flour
- 1 can fruit pie filling
Glaze: beat 1c powdered sugar and 1-2 tsp milk until smooth
Grease jelly roll pan, heat oven to 350. Cream sugar, butter, shortening, extracts and eggs. Stir in flour. Spread 2/3 of batter in pan. Spread pie filling over batter. Drop spoonfuls of remaining batter on top of filling. Bake 35-45 minutes. Drizzle cake with glaze while still warm.






