Saturday, March 3, 2018

Cherry Coffee Cake with Crumb Topping

I made this for a dessert for our FPU class. I like almond with cherries, so I added that and the glaze to this recipe. It is a bit sweet, so next time I will cut down on the sugar.

Cherry Coffee Cake with Crumb Topping

adapted from

2 cups all purpose flour
2 teaspoons baking powder
1/2 cup butter melted
1/2 cup milk
3/4 cup sugar --can use less
1/2 tsp salt
2 eggs slightly beaten
1 t almond extract
1 can cherry pie filling or flavor of your choice

1. Preheat oven to 325 degrees. Grease a 9x13 baking pan with shortening.

2. Place the flour, sugar, baking powder, salt and melted butter in a large mixing bowl, stir together with a fork until crumbly. 

3. Take 1/2 cup of the crumbs out of the bowl and set a side.

4. In a small bowl whisk the slightly beaten eggs, almond extract and milk together, add milk mixture to the large bowl of crumbs and stir until incorporated. There will be small lumps in the batter.

5. Pour the batter into prepared 9x13 inch baking pan. Spread the cherry pie filling over the cake. Sprinkle the reserved crumb topping over the pie filling. Bake at 325 degrees for 40 to 45 minutes. Start checking cake at 35 minutes. Remove from oven, place on a cooling rack.


2 c powdered sugar
1 T milk
1/2 t almond extract

Mix all together and drizzle over cooled coffee cake.

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