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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