Very good coffee cake! I always like the topping, so I doubled the amount of topping. The cake was very moist and not too sweet. I might try this recipe using a different kind of pie filling.
YIELD
12 servingsPREP
15 minCOOK
45 minREADY
60 minIngredients
Topping
Directions
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 at 350℉ (180℃) about 45 minutes until cake springs back when lightly pressed with finger.
