Cherry Coffee Cake Recipe #88507
Hands down, this is my favorite coffee cake. Wonderful for a brunch or sharing with friends at work.
by Margo59
1¼ hours | 25 min prep
SERVES 20
- 2 cups flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup sugar
- 2/3 cup shortening
- 3/4 cup milk
Topping
- 1/2 cup sugar
- 1/2 cup flour
- 1 1/2 teaspoons ground cinnamon
- 1/4 cup butter or margarine
Filling
- 1 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 (16 ounce) cans pitted red tart cherries (drain and reserve juice)
- 1/4 teaspoon almond extract
- Sift together flour, baking powder, salt and sugar.
- Place in a large mixing bowl; work in shortening.
- Add milk.
- Spread into a greased 13 x 9-inch pan; set aside.
- For filling, combine sugar, cornstarch and salt in saucepan.
- Drain cherries, reserving the juice.
- Set aside cherries and add juice to pan.
- Cook and stir over medium heat until thickened and bubbly; cook and stir 2 minutes more.
- Remove from heat; stir in the extract.
- Stir in cherries; cool slightly.
- Spread on dough.
- For topping, combine sugar, flour and cinnamon in small bowl.
- Cut in butter until crumbly; sprinkle over filling.
- Bake at 350 degrees for 50-55 minutes, or until bubbly and cake tests done.
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5 stars