Cherry Streusel Coffee Cake

Gerry's Note:

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!

• Total Time: 1 hrs 5 mins
• Prep Time: 15 mins
• Cook Time: 50 mins

Ingredients:

Servings: 12

• 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.

Reviews

[evelyn/athens]

Really a great and easy coffee cake. I used blueberry pie filling as I had a can in the cupboard and it was delicious.

[padreaming]

Good coffee cake. Of course we love cherries. Thanks so much for sharing your recipe!

[Maito]

I made these as muffins, and they were great! I followed other reviewers, and added salt, almond extract and almonds (to the topping). The almonds really bring out the cherry flavor. I did not have pie filling, so I used one cup of cherry preserves. I also subbed 1/4 cup of the fat as applesauce, and it worked very well. I baked the muffins at 375 convection for 22 minutes. The recipe yielded 12 large (and yummy) muffins. Love the topping!