Cherry Spin Coffee Cake

1 1/4 cup milk
1 teaspoon salt
1/4 cup granulated sugar
1/2 cup olive oil
1 package (1/4 ounce) active dry yeast
3 1/4 cup sifted all-purpose flour
2 eggs
1/2 teaspoon vanilla
1 cup cherry preserves
1 cup powdered sugar
Milk
1/3 cup sliced almonds
Preheat oven at 375° degrees F.


Heat 1 1/4 cup milk, salt, granulated sugar, and olive oil in small saucepan just to boiling; cool to
lukewarm (105° F to 115° F). 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 one hour. Stir batter down. Pour batter into two greased nine-inch round cake pans.
Let rise in warm place until doubled in bulk. About one hour. Make a swirl design on top of batter
with a floured spoon and fill grooves with preserves, using 1/4 cup for each coffee cake.

Bake coffee cakes until golden brown, 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. Sprinkle with almonds. Makes two coffee cakes.
[By Janet Sue Terry]