Sour Cream & Cherry Coffee Cake

Ingredients:
1 - 18 oz package white cake mix, dry
1 - 8 oz container sour cream or plain greek yogurt
3 - eggs
1/4 - cup water or milk (milk gives it a richer taste)
1 - 21 oz can cherry pie filling
1/4 - cup sliced almonds, optional

Icing:
1 ½ - cups powdered sugar
2 - tablespoons milk
½ - teaspoon vanilla or almond extract

Directions:
Preheat oven to 350. Lightly grease a jelly-roll pan or 9 x 13 inch baking pan. Mix together the sour cream, eggs and water.

Combine with the cake mix. Spread mixture into a greased baking dish and drop the pie filling over the batter in spoonfuls.

Make sure to swirl the pie filling throughout the batter. If not the pie filling will settle in the middle.Bake for 30-40 minutes or until lightly browned and cooked through.

Test with toothpick for doneness. Cool in pan and drizzle with a simple icing if desired.

To prepare the icing blend all the ingredients together until smooth. Drizzle over coffee cake and garnish with sliced almonds.

Cook's Note: To make a apple version just use apple pie filling in place of cherry pie, sprinkle some brown sugar (about 1/4 cup) and cinnamon over the pie filling before swirling, omit the slivered almonds, and use vanilla extract instead of almond for the icing.