CHERRY STREUSEL COFFEE CAKE
2 1/4 cups all purpose flour
3/4 cup granulated sugar
2/3 cup butter, softened
1/2 tsp baking powder
1/2 tsp baking soda
3/4 cup undiluted evaporated milk
1 tbsp lemon juice
1 egg
1 tsp almond extract
1 (20 oz) can cherry pie filling
1/2 cup sliced almonds
Preheat oven to 350 degrees F. Grease a 9-inch spring- form pan.
Combine flour and sugar in large bowl. Cut in butter until mixture is crumbly. Set aside 1/2 cup of mixture. Add baking powder and baking soda to remaining flour mixture; set aside.
Combine evaporated milk and lemon juice. Stir well and leave 5 minutes until thickened.
Add egg and extract to the milk mixture; beat well. Add to dry ingredients; stir just until moistened. Spread 2/3 of batter over bottom and about 1 inch up the side of prepared pan to form a shell. Spread pie filling in shell. Drop small spoonfuls of remaining batter over pie filling. Stir almonds into reserved crumb mixture. Sprinkle evenly over cake.
Bake in 350 F oven 50 to 55 minutes.
Makes 1 cake
Source: 1992 advertising supplement to Canadian Living Magazine
2 1/4 cups all purpose flour
3/4 cup granulated sugar
2/3 cup butter, softened
1/2 tsp baking powder
1/2 tsp baking soda
3/4 cup undiluted evaporated milk
1 tbsp lemon juice
1 egg
1 tsp almond extract
1 (20 oz) can cherry pie filling
1/2 cup sliced almonds
Preheat oven to 350 degrees F. Grease a 9-inch spring- form pan.
Combine flour and sugar in large bowl. Cut in butter until mixture is crumbly. Set aside 1/2 cup of mixture. Add baking powder and baking soda to remaining flour mixture; set aside.
Combine evaporated milk and lemon juice. Stir well and leave 5 minutes until thickened.
Add egg and extract to the milk mixture; beat well. Add to dry ingredients; stir just until moistened. Spread 2/3 of batter over bottom and about 1 inch up the side of prepared pan to form a shell. Spread pie filling in shell. Drop small spoonfuls of remaining batter over pie filling. Stir almonds into reserved crumb mixture. Sprinkle evenly over cake.
Bake in 350 F oven 50 to 55 minutes.
Makes 1 cake
Source: 1992 advertising supplement to Canadian Living Magazine
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Desserts - Cakes
Desserts - Cakes
- Gumdrop Holly Cupcakes with Creamy Cardamom Frosting
- Fresh Apple Cake (tube cake, might be Sara Spano's)
- Warm Chocolate Baileys Cake
- Moist Oatmeal Cake (with topping using brown sugar and lemon juice)
- A Zillion Fruitcake Recipes
- Smith Island Cake (Eight-Layer Chocolate-Peanut Butter Cake) and Smith Island 10 Layer Cake
- Crisco Chocolate Cake (1945)
- Entenmann' s Style Apple Crumb Cake
- How to use a heating core when baking a wedding cake / large cake
- Pumpkin Swirl Cake (using fresh pumpkin) (food processor)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute