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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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CHERRY PIE COFFEECAKE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Phillips Estate in Canton, Texas in 1990. Ingredients:
1 cup granulated sugar |
1/2 cup butter softened |
1 cup sour cream |
2 eggs |
1 teaspoon vanilla |
2 cups all purpose flour |
1-1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 can cherry pie filling |
1/4 cup all purpose flour |
1/4 cup granulated sugar |
1/4 cup chopped pecans |
1 teaspoon ground cinnamon |
3 tablespoons butter chilled |
Directions:
1. Preheat oven to 325.
2. Combine sugar and butter then beat at medium speed scraping bowl often for 2 minutes.
3. Add sour cream, eggs and vanilla then continue beating until well mixed.
4. Add 2 cups flour, baking powder, soda and salt then reduce speed to low and beat 2 minutes.
5. Spread half of batter into greased and floured rectangular pan then spoon pie filling over batter.
6. Spoon remaining batter over pie filling then spread carefully.
7. Stir together flour, sugar, pecans and cinnamon then cut in butter until crumbly.
8. Sprinkle over batter then bake 45 minutes.
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