Cherry-Filled Coffeecake

Recipe list

Ingredients

  • Topping:
  • 1/4 cupFlourall-purpose
  • 1/4 cupSugargranulated
  • 1/4 cupPecanschopped
  • 1 tspnCinnamonground
  • 3 tblspnsButter
  • Coffeecake
  • 1 cupSugargranulated
  • 1/2 cupButter, 1 Stick, See Note*softened
  • 1 cupSour Creamregular, light or no-fat
  • 2Eggs
  • 1 tspnVanilla
  • 2 cupsFlourall-purpose
  • 1 1/2 tspnsBaking Powder
  • 1/2 tspnBaking Soda
  • 1/2 tspnSalt
  • 1Cherry Pie Filling21-ounce can
  • Can Of Any Fruit Fillingor substitute one 21-ounce

Keywords

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Instructions

To make topping: In medium bowl, stir together flour, sugar, pecans and cinnamon. With pastry blender or 2 knives, cut in butter until mixture is crumbly. Set aside. To make coffeecake: Preheat to 325 degrees. Grease and flour a 9-inch square baking pan. In large mixer bowl, combine sugar and butter; beat at medium speed until creamy, 1 to 2 minutes. Add sour cream, eggs and vanilla. Continue beating until well-mixed. Reduce speed to low; add flour, baking powder, baking soda and salt. Beat until well=mixed, 1 to 2 minutes. Spread half the batter in prepared pan. Spoon cherry pie filling over batter. Spoon remaining batter over pie filling; spread carefully. Sprinkle topping mixture over batter. Bake 60 to 75 minutes, or until toothpick inserted in center comes out clean and topping is dark golden brown. NOTE: Use real butter or stick margarine. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.