| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Meats | Breads | 1 | Servings | |
INGREDIENTS
| 1/4 | c | Butter or margarine |
| 1 | c | Sugar |
| 2 | Eggs | |
| 1 | c | Sour cream or plain low fat ogurt |
| 1/4 | c | Milk |
| 2 | c | All-purpose flour |
| 1 1/2 | ts | Baking powder |
| 1/2 | ts | Baking soda |
| 1/2 | ts | Salt; optional |
| 1/4 | ts | Vanilla extract |
| 1/4 | ts | Almond extract |
| 21 | oz | Cherry pie filling; can |
| Topping: | ||
| 1/2 | c | All-purpose flour |
| 1/4 | c | Brown sugar |
| 1 | ts | Cinnamon |
| 3 | ts | Butter or margarine |
| 1/2 | c | Chopped nutmeats |
INSTRUCTIONS
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 @ 350 degrees about 45 minutes until cakesprings back when lightly pressed with finger. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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