Cherry Streusel Coffee Cake |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 14 |
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A great coffee cake that tastes as good as it looks. This cake has been a real crowd pleaser at our Sunday morning coffee hour. There are no leftovers when serving this one. I got this recipe from a friend who not only has great recipes but shares them! Ingredients:
2 1/4 cups flour |
3/4 cup white sugar |
3/4 cup butter or 3/4 cup margarine |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1 egg, beaten |
3/4 cup buttermilk or 3/4 cup sour milk |
1 (19 ounce) can cherry pie filling |
Directions:
1. In a large bowl make crumb mix: 2 1/4 cups flour 3/4 cup white sugar; Whisk together to mix.
2. Cut in: 3/4 cup butter or margarine. Mix until crumbly.
3. REMOVE 1/2 cup of crumb mix and set aside to sprinkle on top.
4. To remainder of crumb mix add: 1/2 teaspoon baking powder 1/2 teaspoon baking soda Combine: 1 beaten egg and 3/4 cup buttermilk or sour milk.
5. Add to dry crumb mix and stir until just moistened.
6. Spread 2/3 of batter over bottom and part way up the side of a greased 9 inch spring form pan or a well greased bundt pan. I favor the spring form pan when serving this as dessert.
7. Spoon Cherry pie filler over batter.
8. Drop spoonfuls of remaining batter over filling.
9. (I found 1 cup of batter for the third is about right) Sprinkle with the 1/2 cup of reserved crumb mix.
10. Bake 350 for 50-55 minutes.
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