Filled cherry cake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Butter |
| 1 | cup | Sugar |
| 2 | larges | Eggs, Well Beaten |
| 2 | cups | All-Purpose Flour |
| 3 | teaspoons | Baking Powder |
| ½ | teaspoon | Salt |
| 1 | can | Cherry Pie Filling |
| ¼ | cup | Sugar |
| ¼ | cup | Flour |
| 2 | tablespoons | Butter |
| ½ | cup | Walnuts or Pecans, Chopped |
Directions
CAKE
STREUSEL TOPPING
With an electric mixer, cream butter and sugar. Add eggs and mix. Add flour, baking powder, and salt. Mix well, until creamed. Spread a liberal amount of the dough into a greased 15X11-inch pan. Cover with cherry pie filling. Scatter remaining dough by teasponful over filling.
FOR STREUSEL TOPPING: In small bowl, mix sugar and flour. Cut in butter with a pastry blender until crumbly. Stir in nuts. Sprinkle streusel topping over cake and bake at 350 degrees for one hour.
NOTES : Comment from Flo: The time sounds awfully long, but I have tasted this and it is yummy. Published in January/February '97 Tastes of Oklahoma column which is written by Flo Burtnett. Vol. LXXVIII, No ½, Farm News & Views, Oklahoma Farmers Union.
Recipe by: Kathryn Naffziger, Okeene, OK Posted to MC-Recipe Digest V1 #597 by Carole Jarvis <jarvis@...> on May 03, 1997