Prep 20 mins
Cook 53 mins
This is one of my family's favorite coffeecakes. The original recipe called for 3/4 cup evaporate milk with 1 Tbls. lemon juice in it and it was very good. However, using the sour cream and milk makes it even better. It is so moist and tender and delicious you will have to eat seconds! Works well for company or to give as a gift too. I always prepare it on Saturday night for Sunday morning. Just cover lightly with a towel.
- Combine flour and sugar in a large bowl.
- Cut in butter until mixture is crumbly.
- Set aside 1/2 cup of the mixture.
- Add baking powder and baking soda to the remaining flour mixture.
- Put approximately 1/2 cup of sour cream (I use Breakstone Fat Free) in a 'liquid' measuring cup.
- Add enough milk to make 3/4 cup.
- Blend together well and add to dry ingredients along with beaten egg and extract; stir just until moistened.
- Spread 2/3 of the batter over bottom and about 1 inch up the side of a greased 9-inch springform pan to form a shell.
- Spread pie filling in shell.
- Drop small spoonfuls of remaining batter over pie filling.
- Stir almonds into reserved crumb mixture.
- Sprinkle evenly over cake.
- Bake in 350°F oven for 50 to 55 minutes.
After reading a previous review I was tempted to go with 1/2 brown sugar but made as is and decided this is a keeper and I wouldn't change a thing! Thanks! :)
Really tasty! I used the original recipe (with evaporated milk and lemon juice) because that's what I had on hand. This was a unique dish- sort of a cake, sort of a pie. I served it for brunch, but I think it would also make a nice dessert.
This was so very very good. I subed out the flour with sweetened rice flour for my GF nephew and it tasted so good the non GF friends were eating it. I added a teaspoon cinnimon and 1/2 tea nutmeg to the dry mix just to add some more flavor. It worked! I also made this with flour and it rised higher than the GF one so it needed another can of cherry pie filling to keep moist and cherryfull.