Yield: 15 Servings
Measure | Ingredient |
---|---|
½ cup | Butter; softened |
1 cup | Sugar |
1 large | Egg |
1 teaspoon | Vanilla extract |
2 cups | All-purpose flour |
2 teaspoons | Baking powder |
½ teaspoon | Salt |
1 cup | Milk |
1 can | Cherry pie filling; (21-oz) |
\N \N | Crumb topping (see recipe) |
NOTE: Use real butter to make a delightful difference in this easy coffee cake.
Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg and vanilla, beating until blended.
Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Pour batter into a greased and floured 13- x 9-inch pan. Spoon cherry pie filling over top; sprinkle with Crumb Topping.
Bake at 350° for 50 to 60 minutes or until golden brown. Serve warm.
Yield: 15 servings.
Formatted for you by: Bill Webster Posted to MC-Recipe Digest V1 #790 by Bill Webster <thelma@...> on Sep 19, 1997