Cherry Coffee Cake

READY IN: 1hr 30mins
Recipe by mailbelle

Another recipe from "The Church Supper Cookbook." Credited to Mrs. L. Bouchard, St. Pauls Church, Lancaster, NH.

Top Review by brokenburner

I made this sugar-free, using Splenda and sugar-free pie filling. I also made it non-dairy, using margarine and soy milk. It was very well-received, except for one person who said that there was too much filling -- even though I used a 20-ounce can of pie filling! It's a bit messy, though, because of the filling. Still a great recipe - thanks for posting!

Ingredients Nutrition


  1. Grease and flour a 9x9-inch baking pan.
  2. Sift together 1 1/4 cups flour, 1/2 cup sugar, baking powder, baking soda and salt.
  3. Add 1/2 cup butter, milk, egg, and vanilla and beat until well mixed.
  4. Turn into baking pan, spreading batter evenly.
  5. In small bowl, combine remaining 1/2 cup flour, 1/2 cup sugar, and 2 tablespoons butter until mixture is like coarse crumbs. Sprinkle half on top of batter.
  6. Stir lemon extract into pie filling. Spread over crumbs on batter.
  7. Sprinkle rest of crumb mixture over top.
  8. Bake at 350 degrees for 1 hour or until top is light golden. Cut into squares.

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