| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cake | 15 | Servings | |
INGREDIENTS
| 1/2 | c | Butter; softened |
| 1 | c | Sugar |
| 1 | lg | Egg |
| 1 | ts | Vanilla extract |
| 2 | c | All-purpose flour |
| 2 | ts | Baking powder |
| 1/2 | ts | Salt |
| 1 | c | Milk |
| 1 | cn | Cherry pie filling; (21-oz) |
| Crumb topping (see recipe) |
INSTRUCTIONS
NOTE: Use real butter to make a delightful difference in this easy coffee cake. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg and vanilla, beating until blended. Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Pour batter into a greased and floured 13- x 9-inch pan. Spoon cherry pie filling over top; sprinkle with Crumb Topping. Bake at 350° for 50 to 60 minutes or until golden brown. Serve warm. Yield: 15 servings. Formatted for you by: Bill Webster Posted to MC-Recipe Digest V1 #790 by Bill Webster <thelma@pipeline.com> on Sep 19, 1997
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