Easy to make, tender moist coffee cake you can make with your choice of pie filling. Blueberry, Peach and even Strawberry Pie Filling would work very well with it.
I used my homemade Cherry Pie Filling and toasted some slivered almonds to add to the topping. Oh boy howdy, it is good.
Ingredients
2 cups all purpose flour
2 teaspoons baking powder
1/2 cup butter, melted
1/2 cup milk
3/4 cup sugar (if you prefer less sugar use 1/2 cup)
1/2 tsp salt
2 eggs, slightly beaten
1 - 16 oz. jar homemade cherry pie filling or flavor of your choice
Optional 1/4 cup finely crushed nuts for the topping (I used slivered almonds I toasted then ground in my nut mill)
Method
Preheat oven to 325 degrees. Grease or spray with baking spray a 9 x 9-inch baking dish.
Place the flour ,sugar, baking powder, salt and melted butter in a large mixing bowl,stir together with a fork until crumbly.
Take 1/2 cup of the crumbs out of the bowl. If you’re using nuts in the topping, add 1/4 cup of finely crushed nuts now, set aside.
In a small bowl whisk the slightly beaten eggs and milk together, add milk mixture to the large bowl of crumbs and stir until incorporated. Batter will be lumpy.
Pour the batter into your prepared 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.
Enjoy,
Mary