1/2 c Butter; softened
1 c Sugar
1 lg Egg
1 ts Vanilla extract
2 c All-purpose flour
2 ts Baking powder
1/2 ts Salt
1 c Milk
1 cn Cherry pie filling; (21-oz)
Crumb topping (see recipe)
NOTE: Use real butter to make a delightful difference in this easy coffee
cake.
Beat butter at medium speed with an electric mixer until creamy; gradually
add sugar, beating well. Add egg and vanilla, beating until blended.
Combine flour, baking powder, and salt; add to butter mixture alternately
with milk, beginning and ending with flour mixture. Beat at low speed until
blended after each addition. Pour batter into a greased and floured 13- x
9-inch pan. Spoon cherry pie filling over top; sprinkle with Crumb Topping.
Bake at 350 for 50 to 60 minutes or until golden brown. Serve warm.
Yield: 15 servings.
Yields
15 Servings