Categories: Breakfast, Coffee Cake
Ingredients
- 2 1/4 cups flour
- 3/4 cup white sugar
- 3/4 cup butter or 3/4 cup margarine
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 egg, beaten
- 3/4 cup buttermilk or 3/4 cup sour milk
- 1 (19 ounce) can cherry pie filling
Directions
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In a large bowl make crumb mix: 2 1/4 cups flour 3/4 cup white sugar; Whisk together to mix.
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Cut in: 3/4 cup butter or margarine. Mix until crumbly.
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REMOVE 1/2 cup of crumb mix and set aside to sprinkle on top.
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To remainder of crumb mix add: 1/2 teaspoon baking powder 1/2 teaspoon baking soda Combine: 1 beaten egg and 3/4 cup buttermilk or sour milk.
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Add to dry crumb mix and stir until just moistened.
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Spread 2/3 of batter over bottom and part way up the side of a greased 9 inch spring form pan or a well greased bundt pan. I favor the spring form pan when serving this as dessert.
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Spoon Cherry pie filler over batter.
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Drop spoonfuls of remaining batter over filling.
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(I found 1 cup of batter for the third is about right) Sprinkle with the 1/2 cup of reserved crumb mix.
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Bake 350 for 50-55 minutes.