Cherry Crumble Coffee Cake Prep Time 15 mins. Bake Time 25-30 mins. SERVES 8
2 cups all-purpose flour, divided 1/2 cup granulated sugar 2 1/2 tsp. baking powder 1/2 tsp. salt 3/4 cup milk 1/4 cup vegetable shortening 1 large egg 1 cup cherries from canned cherry pie filling 1/3 cup firmly packed light brown sugar 1/2 tsp. cinnamon 3 tbsp. butter, chilled 3 tbsp. slivered almonds Preheat oven to 375°F. Lightly spray a 9-inch round cake pan with nonstick cooking spray. Place 1 3/4 cups flour, the granulated sugar, baking powder, salt, milk, shortening and egg in a medium bowl. Beat with an electric mixer set on low speed until just blended. Increase speed to medium. Beat until smooth, about 30 seconds. Spread the batter evenly into the prepared pan. Spoon the cherries evenly over the batter. Combine the brown sugar, the remaining flour and the cinnamon in a medium bowl. Cut in the butter with a pastry blender or 2 knives until coarse crumbs form. Sprinkle the butter mixture evenly over the batter. Sprinkle with the almonds. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 15 minutes before serving. Nutritional information Per serving: calories 332, fat 12.4g (sat fat4.7g), carbs 51.7g GREAT IDEAS . For flavor variations, substitute the cherries with 1 cup blueberry pie filling, or 1 cup crushed pineapple, drained. Great American Recipes Easy Everyday Cooking _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
