Cherry Streusel Coffee Cake Recipe

"This coffee cake has wowed at Sunday morning coffee hours, Easter brunches and afternoon teas, the recipe shared with the rest of us. Have to love friends who not only have great recipes but share them! It's a knock your socks off kind of recipe that is a family favourite at our house, and a make and take that is an absolute crowd pleaser. When serving for dessert I prefer baking in a spring form pan."

Original is 12 servings

Metric US

I've Tried It

Ingredients

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2 1/4 cups all purpose flour
3/4 cup white sugar
3/4 cup butter (or margarine)
1/2 teaspoon baking powder

1/2 teaspoon baking soda
1 egg, beaten
3/4 cup buttermilk (or sour milk)
1 (19 ounce) can cherry pie filling

Nutritional

Serving Size: 1 (106.7 g)
Calories 488.1
Total Fat - 22.4 g
Saturated Fat - 5.1 g
Cholesterol - 24.6 mg
Sodium - 656.8 mg
Total Carbohydrate - 61.8 g
Dietary Fiber - 2.3 g
Sugars - 16.4 g
Protein - 9.6 g
Calcium - 197.3 mg
Iron - 1.5 mg
Vitamin C - 0.6 mg
Thiamin - 0.3 mg

Step by Step Method

Step 1

If needing to sour milk add 3 teaspoons vinegar in 1 cup measure, add sweet milk to make for 3/4 cup of sour milk.

Step 2

In a large bowl make crumb mix, 2 1/4 cups flour 3/4 cup white sugar; Whisk together to mix.

Step 3

Cut in 3/4 cup butter or margarine. Mix until crumbly

Step 4

Remove 1/2 cup of crumb mix and set aside to sprinkle on top

Step 5

To remainder of crumb mix add 1/2 teaspoon baking powder 1/2 teaspoon baking soda, set aside

Step 6

In small mixing bowl combine 1 beaten egg and 3/4 cup buttermilk or sour milk. Add to the dry crumb mix and stir until just moistened

Step 7

Spread 2/3 of batter over bottom and part way up the side of a greased 9 inch sprig form pan or a well greased bundt pan. (measuring has me know to remove one cup batter for the 1/3 portion needed to spoon on the filling)