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Nutrition Facts
Serving Size 1 (180g) Recipe makes 8 servings
Calories 490
Calories from Fat 194		(39%)
Amount Per Serving		%DV
	Total Fat 21.6g	33%
	Saturated Fat 12.2g	60%
	Monounsaturated Fat 6.5g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.0g
Cholesterol 74mg		24%
Sodium 244mg		10%
Potassium 189mg		5%
Total Carbohydrate 68.3g		22%
	Dietary Fiber 1.9g	7%
	Sugars 19.2g
Protein 6.4g		12%
detailed view... how is this calculated?

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A 10-Star Brunch

Marg (CaymanDesigns)

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Recipe #91789 | 1¼ hours | 20 min prep | add private note

⁽¹²⁾ RATE IT NOW Print Recipe

By: Marg (CaymanDesigns)
May 25, 2004

This is one of my family's favorite coffeecakes. The original recipe called for 3/4 cup evaporate milk with 1 Tbls. lemon juice in it and it was very good. However, using the sour cream and milk makes it even better. It is so moist and tender and delicious you will have to eat seconds! Works well for company or to give as a gift too. I always prepare it on Saturday night for Sunday morning. Just cover lightly with a towel.

SERVES 8 (change servings and units)

Ingredients

2 1/4 cups flour
3/4 cup sugar
2/3 cup butter, softened
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup sour cream (approx.)
1/4 cup milk (approx.)
1 egg, beaten
1 teaspoon almond extract
1 (21 ounce) can cherry pie filling
1/3 cup sliced almonds

Directions

1
Combine flour and sugar in a large bowl.
2
Cut in butter until mixture is crumbly.
3
Set aside 1/2 cup of the mixture.
4
Add baking powder and baking soda to the remaining flour mixture.
5
Put approximately 1/2 cup of sour cream (I use Breakstone Fat Free) in a 'liquid' measuring cup.
6
Add enough milk to make 3/4 cup.
7
Blend together well and add to dry ingredients along with beaten egg and extract; stir just until moistened.
8
Spread 2/3 of the batter over bottom and about 1 inch up the side of a greased 9-inch springform pan to form a shell.
9
Spread pie filling in shell.
10
Drop small spoonfuls of remaining batter over pie filling.
11
Stir almonds into reserved crumb mixture.
12
Sprinkle evenly over cake.
13
Bake in 350°F oven for 50 to 55 minutes.

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Browse similar recipes by category

Course > Breakfast
Main Ingredient > Fruit > Pitted > Cherries
Preparation > Time to Make > < 4 hours
Preparation > Equipment > Oven
Occasion > Gifts
Occasion > Brunch
Dietary > Low in... > Low Sodium

Featured Reviews for This Recipe

From: pattikay in L.A.

On Apr 13, 2009

Just lovely - thanks for posting!

0 people found this review helpful

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From: Bev

On Apr 25, 2008

This is really delicious! I made as directed, the only substitute being using no-fat milk and adding some additional almonds to the topping. I found the crust dough to the a bit sticky, so I dipped my fingers into a bit of flour to make the spreading into the spring-form pan a touch easier. I love using cherry pie filling! It seems everything I make using it turns out great! Thanks for the wonderful recipe, Marg!

0 people found this review helpful

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From: Musical Joy

On Aug 29, 2004

I wasn't sure how to rate this — I served it to company and it was beautiful; looked like it came from a bakery and they loved it, but personally, I think it was missing a few things which I'll try adding when I make it again. I plan to use 1/2 cup white sugar and 1/2 cup brown, put in 1 tsp. or so vanilla extract and about 1/2 tsp. of salt or so. I think that will make this cake out really great. I did love how easy the recipe was - reserving some of the 'batter' elminated the need to make a crumb topping. And I mixed the entire recipe in one bowl!

6 people found this review helpful

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From: Charishma Ramchandani

On May 27, 2004

I've made this using plain fat-free yogurt as a substitute for the sour cream. We love this cake