Cherry Streusel Coffee Cake
Ready In: 1 hr 13 mins
Serves: 8
Ingredients
- 2 1⁄4 cups flour
- 3⁄4 cup sugar
- 2⁄3 cup butter, softened
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 cup sour cream (approx.)
- 1⁄4 cup milk (approx.)
- 1 egg, beaten
- 1 teaspoon almond extract
- 1 (21 ounce) can cherry pie filling
- 1⁄3 cup sliced almonds
Directions
- 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.
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