Blueberry Pie Filling Coffee Cake With Spice Topping

You can use apple pie filling for this in place of the blueberry, I like the blueberry!

• Ready In: 1 hr 5 mins
• Serves: 8-10

Ingredients

• CAKE

• 1⁄2 cup butter, room temperature (or use Crisco shortening)
• 1  cup sugar
• 2  large eggs
• 1⁄2 cup  warm milk
• 1  tablespoon vanilla
• 2  cups flour
• 2  teaspoons baking powder
• 1⁄4 teaspoon salt
• 1⁄2-1  teaspoon cinnamon
• 1 (19 ounce) can  blueberry pie filling

• CRUMB TOPPING

• 1⁄3 cup flour
• 1  teaspoon cinnamon
• 1⁄4 teaspoon clove
• 1⁄4 teaspoon allspice
• 1⁄4 teaspoon nutmeg
• 1⁄4 cup sugar
• 4  tablespoons butter

Directions

1. Set oven to 350 degrees.
2. Grease a 10-inch sprinform pan (or use an 11x7 or a 13x9-inch baking dish, the pan will be full for the 11x7-inch pan).
3. In a large bowl cream butter with sugar until fluffy.
4. Add in eggs and vanilla; beat until well combined.
5. In a small bowl mix together flour, baking powder, salt and cinnamon; add to the creamed mixture alternatley with warm milk.
6. Spread 2/3 of batter into the pan, then dollup tablespoonfuls of the pie filling all over top of the batter.
7. Dollup the remaining batter on top of the pie filling (it will look very uneven, that's fine!).
8. In a small bowl mix together the topping ingredients with your fingers, then sprinkle on top of cake.
9. Bake for about 45-50 minutes (for the springform pan) or until the cake tests done.
10. *Note* adjust baking times for the 13x9 or the 11x7-inch baking dish, also for the 11x7-inch place a baking sheet underneath to catch any spills.