Cherry Crumb Coffee Cake

"Great for breakfast or brunch!"
 
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photo by Marie Nixon photo by Marie Nixon
photo by Marie Nixon
photo by Marie Nixon photo by Marie Nixon
Ready In:
1hr 15mins
Ingredients:
17
Serves:
12
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ingredients

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directions

  • In mixing bowl, cream together butter and sugar. Add eggs, one at a time. Mix well. Add remaining ingredients except pie filling. Beat well.
  • Spread half of the batter in a greased 13 x 9" baking pan. Spread cherry pie filling over batter. Cover with remaining batter.
  • For topping: combine all ingredients except.
  • butter and nuts in a small mixing bowl. Cut in butter. Stir in nuts. Sprinkle topping over batter.
  • Bake at 350º about 45 minutes until cake springs back when lightly pressed with finger.

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Reviews

  1. I made this yesterday. I made it in a 13 X 9 pan instead of the 2 cake pans because I had a chocolate cake baking in those. LOL This cake is absolutely delicious, very moist. I just had a piece right now. The topping is wonderful although I did not follow the topping recipe to the T, I just winged it. 3 teas of margarine for the topping did not seem like enough, I added at least 3 Tbls. My cherry pie filling seemed to weigh down the bottom layer so all the filling was very low in the cake leaving most of the cake on the top. Now this was good enough to not even have any fruit in it but maybe next time I will just pour all the batter in and then top it with the cherries. I also did not taste any of the almond extract so I am not sure I will put that in next time. 1/4 teas is not enough to really flavor a cake this size.
     
  2. If you are an eater of raw batter, this for you. It is delicious. Once baked it is delicious too. I used 2 8 inch pans.
     
  3. I've been making this coffee cake recipe for over 25 years. I know it as 'Chef Tell's Coffee Cake International'. The ingredients are identical with this recipe. Chef Tell's recipe calls for two 8" round cake pans. The batter is divided between the 2 pans, the cherry pie filling is divided and put on top of the batter and then the streusel topping is divided and put on top of the cherries. I love this recipe because it makes 2 coffee cakes. I can keep one and then give the other away. The sour cream makes the cake so tender.
     
  4. I made this cake this morning in a 9 x 13 pan. I used 1 1/2 cans of cherry filling ( I had half a can left over from something else and was glad I did. Also, I spread the filling over the top of the batter instead of in between layers. I thought the extra cherry was needed). I used Ina Garten's crumb topping from her Blueberry crumb coffee cake because I LOVE it! The cake tuned out delicious! I will make it this way again. This is what I used for the streusel: 1/4 cup granulated sugar 1/3 cup light brown sugar, lightly packed 1 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1/4 pound (1 stick) unsalted butter, melted 1 1/3 cups all-purpose flour
     
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