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Prep Time: 35 Minutes Cook Time: 50 Minutes |
Ready In: 85 Minutes Servings: 12 |
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This is great with your morning cup of java. Ingredients:
1/3 cup sugar |
1/4 cup all-purpose flour |
1/4 cup butter flavor crisco |
1/2 cup chopped walnuts |
3/4 cup butter flavor crisco |
1 1/4 cups sugar |
1 teaspoon vanilla extract |
3 eggs |
3 cups all-purpose flour |
1 1/2 teaspoons baking soda |
1 teaspoon salt |
1 1/2 cups sour cream |
1 (21 ounce) can cherry pie filling |
1 tablespoon milk |
1 cup powdered sugar |
1/2 teaspoon vanilla extract |
Directions:
1. To make the topping: In a small bowl, add the sugar and flour.
2. With a pastry blender, cut in the shortening until mixture is like coarse crumbs.
3. Add in walnuts; stir and set aside.
4. To make the cake: In a mixing bowl, cream the shortening, sugar, and vanilla.
5. Add in the eggs, beating well.
6. In another bowl, add the flour, baking soda, and salt; stir to combine.
7. Add the dry mixture to the creamed mixture alternately with the sour cream; stir well after each addition.
8. Spread half of the batter into a greased 13x9 inch baking dish.
9. Spread half of the pie filling evenly over the batter.
10. Repeat layers.
11. Sprinkle topping mixture evenly.
12. Bake at 350°F for 50 minutes or until the top is browned and pick comes out clean.
13. Let cool slightly.
14. For glaze: In a small bowl, mix together the milk, powdered sugar, and vanilla; Drizzle over the coffee cake.
15. Cut into squares and serve.
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