Cherry Coffeecake
1 cup of butter, softened
1 1/2 cups sugar
4 large eggs, beaten
1 tsp vanilla extract
3 cups flour
1 1/2 tsp baking powder
1/2 teaspoon salt
21 oz cherry pie filling
Glaze
3 tablespoons butter
2 1/2 cups powdered sugar
1 tsp vanilla extract
6 tbsp milk
Preheat the oven to 350
In a medium bowl, cream the butter. Gradually add the sugar and continue stirring until the mixture is creamy. Add the beaten eggs into the sugar mixture in four additions, stirring vigorously for about 1 minute after each addition. Stir in the vanilla. In a separate bowl, sift the flour, baking powder and salt. Gradually add the dry ingredients to the egg-sugar mixture.
Spoon the batter into a 10 by 15 jelly roll pan, reserving 2/3 cup of the batter. Spread the batter evenly in the pan with a spatula. Then pour the cherry pie filling over the batter, spooning it smoothly all the way to the edges. Then drop teaspoonsfuls of the reserved batter over the cherry layer in 4 even dollops each. Bake until the edges are slightly brown and begin to pull away from the pan, about 30 minutes. Remove and let cool.
To make the glaze: Melt the butter over low heat in saucepan, and then pour into a bowl. Gradually add the powdered sugar, beating well after each addition and scraping down the sides frequently. Add the vanilla. Then add the milk, 1 tbsp at a time until the glaze is smooth. Drizzle over warm coffeecake.
Let the cake cool completely and then store in a sealed container.
