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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 20 |
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Coffee cakes are one of my favorite thing to bake and serve to friends and family. This one is extra special with cherries and almond extract flavoring.Heidi Schwanz, Chili, Wisconsin Ingredients:
2 cups king arthur unbleached all-purpose flour |
3 teaspoons baking powder |
1 teaspoon salt |
1/2 cup sugar |
2/3 cup shortening |
3/4 cup milk |
filling: |
1 cup sugar or sugar to taste |
1/4 cup cornstarch |
1/4 teaspoon salt |
2 cans (16 ounces each) pitted tart red cherries |
1/4 to 1/2 teaspoon almond extract |
few drops red food coloring, optional |
topping: |
1/2 cup sugar |
1/2 cup king arthur unbleached all-purpose flour |
1-1/2 teaspoons ground cinnamon |
1/4 cup butter |
Directions:
1. Sift together flour, baking powder, salt and sugar. Place in a large bowl; work in lard. Add milk. Spread into a greased 13-in. x 9-in. baking pan; set aside. For filling, combine sugar, cornstarch and salt in a saucepan. Drain cherries, reserving juice. Set cherries aside and add juice to saucepan. Cook and stir over medium heat until thickened and bubbly; cook and stir 2 minutes more. Remove from heat; stir in extract, and food coloring if desired. Stir in cherries; cool slightly. Spread on dough. For topping, combine sugar, flour and cinnamon in a small bowl. Cut in butter until crumbly; sprinkle over filling. Bake at 350° for 50-55 minutes, or until bubbly and cake tests done. Yield: about 20 servings.
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