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Cherry Coffee Cake


CherryCoffeeCake

I recently made this cake for a church function and realized I had never posted the recipe here on the blog. I got this recipe many years ago from a woman who is a missionary in France. It takes basic ingredients which nearly everyone keeps in their kitchen, it's easy to make, it serves a crowd, and it is delicious. You can also make it with blueberry or peach pie filling. I know some of my readers routinely have large groups of people in their homes so this recipe is a good one to have on hand.

Cherry Coffee Cake

2 sticks butter
1 3/4 cups sugar
1 tsp. almond extract
4 eggs
3 cups flour
1 1/2 tsps. baking powder
1 can cherry pie filling

Grease and flour a jelly roll pan and set aside. Cream butter and sugar then add eggs and almond extract. Next add baking powder and flour and mix to form a smooth batter. Spread 2/3 of the batter into the prepared pan and then drop spoonfuls of the pie filling on top. Drop the remaining batter by spoonfuls on top of the fruit. Bake at 350 degrees for 30-35 minutes or until it tests done and is lightly browned. Drizzle with a glaze made from 1 cup sifted powdered sugar mixed with a bit of cream or milk to make a drizzling consistency. This is easily cut into 20 pieces.

Becka


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2 Comments on “Cherry Coffee Cake”

  1. #1 Rhonda
    on Mar 7th, 2014 at 8:35 am

    This recipe looks and sounds yummy–as I suspected!–everything you post looks and sounds yummy. 🙂 Do you think this one would work in a 9×13 pan–I know the pieces would be thicker, but do you think it would work? I never have good success with jelly roll pans….

  2. #2 Becka
    on Mar 7th, 2014 at 9:01 am

    Thank you for your kind comments, Rhonda. I do think this would work in a 9″ x 13″ pan if you would just bake it longer. You will have to let me know how it turns out if you try it. 🙂


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