Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Cherry Crumb Coffee Cake

StarStarStarStarHalf star

Your rating

Cherry Crumb Coffee Cake

Very good coffee cake! I always like the topping, so I doubled the amount of topping. The cake was very moist and not too sweet. I might try this recipe using a different kind of pie filling.

 

Yield

12 servings

Prep

15 min

Cook

45 min

Ready

60 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
¼ cup butter
or margarine
Camera
1 cup sugar
Camera
2 large eggs
Camera
1 cup sour cream
or plain low fat yogurt
Camera
¼ cup milk
Camera
2 cups all-purpose flour
Camera
1 ½ teaspoons baking powder
Camera
½ teaspoon baking soda
Camera
½ teaspoon salt
optional
Camera
¼ teaspoon vanilla extract
Camera
¼ teaspoon almond extract
* Camera
21 ounces cherry pie filling
Camera
Topping
½ cup all-purpose flour
Camera
¼ cup brown sugar
* Camera
1 teaspoon cinnamon
Camera
3 teaspoons butter
or margarine
Camera
½ cup nuts
chopped
Camera

Ingredients

Amount Measure Ingredient Features
59 ml butter
or margarine
Camera
237 ml sugar
Camera
2 large eggs
Camera
237 ml sour cream
or plain low fat yogurt
Camera
59 ml milk
Camera
473 ml all-purpose flour
Camera
7.5 ml baking powder
Camera
2.5 ml baking soda
Camera
2.5 ml salt
optional
Camera
1.3 ml vanilla extract
Camera
1.3 ml almond extract
* Camera
606.9 ml/g cherry pie filling
Camera
Topping
118 ml all-purpose flour
Camera
59 ml brown sugar
* Camera
5 ml cinnamon
Camera
15 ml butter
or margarine
Camera
118 ml nuts
chopped
Camera

Directions

In mixing bowl, cream together butter and sugar.

Add eggs, one at a time.

Mix well. Add remaining ingredients except pie filling.

Beat well. Spread half of the batter in a greased 13 x 9" baking pan.

Spread cherry pie filling over batter.

Cover with remaining batter.

For topping:

Combine all ingredients except butter and nuts in a small mixing bowl.

Cut in butter.

Stir in nuts.

Sprinkle topping over batter. Bake at 350℉ (180℃) about 45 minutes until cake springs back when lightly pressed with finger.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 136g (4.8 oz)
Amount per Serving
Calories 34534% from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 6g 31%
Trans Fat 0g
Cholesterol 57mg 19%
Sodium 189mg 8%
Total Carbohydrate 17g 17%
Dietary Fiber 1g 6%
Sugars g
Protein 11g
Vitamin A 8% Vitamin C 3%
Calcium 6% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe