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Cherry Swirl Coffee Cake

List of Ingredients

1 1/4 - cup milk
1 - teaspoon salt
1/4 - cup sugar
1/2 - cup shortening or margarine
1 - pkg. (1/4 oz.) active dry yeast
3 1/4 - cup all - purpose flour
2 - eggs
1/2 - teaspoon vanilla
1 - cup Smucker's Cherry Preserves
1 - cup powdered sugar
Milk


Recipe

Heat 1 - 1/4 cups milk, salt, sugar and shortening in small saucepan just to boiling; cool to lukewarm (105° to 115° ). Stir in yeast; transfer mixture to medium bowl.

Add 1 cup of the flour to milk mixture; beat well. Add eggs and vanilla.; beat well. Stir in enough remaining flour to make a thick batter; beat until smooth.
Let rise, covered, in warm place, free from drafts, until doubled in bulk, about 1 hour.
Stir batter down. Pour batter into two greased 9-inch round cake pans; let rise in warm place until doubled in bulk, about 1 hour. Make a swirl design on top of batter with a floured spoon; fill grooves with preserves, using 1/4 cup for each coffee cake.

Heat oven to 375°. Bake coffee cakes until golden, 30 to 35 minutes.
Remove from pans, cool on wire racks. Fill grooves with remaining preserves.
Mix powdered sugar, with enough milk to make thin glaze consistency; drizzle over warm coffee cakes. Yield: 2 coffee cakes.