Coffee Cake:

1 ½ cups sugar

½ cup butter, softened

½ cup shortening

1 teaspoon almond extract

1 teaspoon vanilla extract

½ teaspoon baking powder

4 large eggs

3 cups flour

1 can (21 oz.) cherry pie filling

Glaze:

1 cup confectioners’ sugar

1 to 2 tablespoons whole milk

In a large bowl, combine the sugar, butter, shortening, extracts, baking powder and eggs.  Beat on low speed until blended; beat on high for 3 minutes.  Stir in flour.  Spread two-thirds of the batter into a greased 15 1/2 -in. x 10 1/2 -in. x 1-in. baking pan.  Spread pie filling over batter; drop remaining batter by tablespoon over filling.  Bake at 350° for 40-45 minutes or until golden.  Combine confectioners’ sugar and milk; drizzle over coffee cake.