Cherry Coffee Cake

I usually save this yummy coffee cake for the holiday season, however for some reason I didn’t make it this past Christmas. It is a perfect weekend breakfast or brunch treat. This recipe divides perfectly into 2 8×8 foil pans that can be given away as gifts! Just a thought 🙂

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What you need:

2 1/4 cups all-purpose flour

3/4 cup granulated sugar

3/4 cup butter

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/8 teaspoon salt

1 beaten egg

2/3 cup buttermilk or sour milk

1 teaspoon vanilla

1 can fruit pie filling, such as cherry, apple, strawberry, peach, or blueberry

Glaze – 1/2 Cup powdered sugar, a drop of vanilla, splash of milk

How To:

  • Grease and flour a 9×13 pan; set aside.
  • In a large bowl combine flour and granulated sugar. Cut in butter until mixture resembles coarse crumbs.
  • Set aside 1/2 cup mixture for topping.
  • Stir baking powder, soda, nutmeg, and salt into remaining crumb mixture. Make a well in the center. In a small bowl combine egg, buttermilk, and vanilla. Add egg mixture all at once to nutmeg mixture. Stir just until moistened (batter should be lumpy). Set aside 1 cup batter.
  • Spread remaining batter onto bottom and 1/2 inch up sides of prepared pan or dish.
  • Carefully spread the desired pie filling on top.
  • Spoon reserved batter into small mounds on top of filling.
  • Sprinkle with topping.
  • Bake in a 350 degree F oven about 30 minutes or until slightly browned and your knife comes out clean.
  • Let cool. Mix up glaze ingredients and drizzle over cake. Enjoy!

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