CHERRY COFFEE CAKE

Prep: 30 min Baking 45 min

The topping used here is also available as a standalone recipe: Pecan Crumb Topping (Cherry Coffee Cake).

Ingredients

Coffee Cake Ingredients

• 1 cup (240 ml) sugar
• 1/2 cup (120 ml) Butter, softened
• 1 cup (240 ml) Sour Cream or plain yogurt
• 2 eggs
• 1 teaspoon (5 ml) vanilla
• 2 cups (480 ml) all-purpose flour
• 1 1/2 teaspoons (7.5 ml) baking powder
• 1/2 teaspoon (2.5 ml) baking soda
• 1/2 teaspoon (2.5 ml) salt
• 1 (21-ounce) can cherry pie filling*

Topping Ingredients

• 1/4 cup (60 ml) all-purpose flour
• 1/4 cup (60 ml) sugar
• 1/4 cup (60 ml) chopped pecans
• 1 teaspoon (5 ml) ground cinnamon
• 3 tablespoons (45 ml) Butter

Method

1. Heat the oven to 325°F (165°C). Combine 1 cup (240 ml) sugar and 1/2 cup (120 ml) butter in a large mixer bowl. Beat at medium speed until creamy (1 to 2 minutes).
2. Add the sour cream, eggs, and vanilla. Continue beating until well mixed. Reduce the speed to low; add 2 cups (480 ml) flour, the baking powder, baking soda, and salt. Beat until well mixed (1 to 2 minutes).
3. Spread half of the batter into a greased and floured 13x9-inch (33x23 cm) baking pan. Spoon the cherry pie filling over the batter. Spoon the remaining batter over the pie filling; spread carefully.
4. To make the topping, stir together 1/4 cup (60 ml) flour, 1/4 cup (60 ml) sugar, the pecans, and the cinnamon in a medium bowl. Cut in 3 tablespoons (45 ml) butter until the mixture resembles coarse crumbs. Sprinkle over the batter.
5. Bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean and the topping is dark golden brown.

*Substitute 1 (21-ounce) can your favorite flavor pie filling