Saturday, October 22, 2011

Easy Cherry-Almond Coffe Cake

Submitted by J.C.
1 can (1s 2.4 oz.) Pillsbury refrigerated cinnamin roll's w/icing
1 cup cherry pie filling (from 21`oz. can) or any filling you like!
1 tbls. slivered almonds 

1. Heat oven to 375, Spray 8inch pie pan w/cooking spray, or use throw-away foil pan, still spray
    Cut each roll into 4 pieces, place rounded side down in pan. Spoon pie filling over dough. Sprinkle with almonds.
2. Bake 25 to 35 minutes or until deep glolden brown, time will vary, make sure middle is done. Place heatproof plate upside down over coffee cake, turn over onto another plate to serve or keep in orig. pan.
3. Remove cover from icing, microwave on high 3 to 5 seconds, or use as is, and drizzle over cake. Cut into wedges, and serve warm.


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