Cherry Coffeecake

Servings: 12
Yield: 1 cake

Categories: Cherry Marketing Institute, Sweet Breads and Coffee Cakes

TOPPING
3/4 cup firmly packed brown sugar
1/2 cup all-purpose flour
1/2 cup old-fashioned or quick-cooking oats, uncooked
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/3 cup butter or margarine, softened

BATTER
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons butter or margarine
2 eggs
3/4 cup milk
1 21-ounce can cherry filling and topping

1. For topping, combine sugar, flour, oats, cinnamon and nutmeg in a medium mixing bowl; mix well. Cut in butter to make a crumbly mixture. Set aside.

2. For batter, combine flour, sugar, baking powder and salt in a large mixing bowl. Cut in butter until mixture resembles coarse crumbs. Add eggs and milk; mix just until dry ingredients are moistened. Do not overmix; batter will be lumpy. Spread half the batter into a lightly greased 13 × 9 × 2-inch baking pan. Spoon cherry filling evenly over batter. Top with remaining batter. Sprinkle reserved topping over batter.

3. Bake in a preheated 350º oven 30 to 35 minutes, or until golden brown. Serve warm.

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