CHERRY COFFEE CAKE

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Cherry coffee cake is delicious!  If you like something sweet with your morning coffee, try this cherry coffee cake for a real treat.  This would be good as a dessert with ice cream, too.  The recipe is versatile in that you could use different pie fillings such as blackberry, blueberry, apple, pineapple or whatever you like.  We love experimenting with different ingredients and think that is what cooking is all about.  This cherry coffee cake keeps well in the fridge and is moist and good cold.  You should be able to double the recipe if you want more to serve friends and family.  You might like my cherry cream cheese cobbler, too.

Cake:

1 1/4 cups all-purpose flour
1/2 cup white granulated sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
8 tablespoons butter or 1 stick or 1/2 cup, melted
1/2 cup milk
1 egg
1 teaspoon vanilla extract
1 (20 ounce) can cherry pie filling
1 teaspoon lemon extract

Whisk together the flour, sugar, baking powder and baking soda.  Stir in melted butter, milk, egg and vanilla extract.  Spray a 9 x 9 baking dish with cooking spray and spread the flour mixture in bottom of the dish evenly.  Mix the lemon extract with the cherry pie filling and spread over flour mixture.

Crumble Topping:

1/2 cup all-purpose flour
2 tablespoons butter, melted

Mix together until mixture looks like coarse crumbs.  Sprinkle on top of cherry pie filling.

Bake in preheated 350 degree oven for 55 to 60 minutes until crumb topping is brown and bubbly.  Makes 9 servings.  Enjoy!

Note:  You can combine 1/2 cup powdered sugar and a couple tablespoons milk and drizzle over cooled cake if desired or just leave it plain.

Don’t Forget to Pin Cherry Coffee Cake!  Feel free to “share” by clicking on the Facebook, Pinterest or Twitter icons below.  You can print by clicking on the green printer icon below.

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