- 2 cups all-purpose flour
- 1/2 cup sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 2/3 cup shortening
- 3/4 cup milk
- 1 cup sugar or sugar to taste
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 cans (14-1/2 ounces each) pitted tart red cherries
- 1/4 to 1/2 teaspoon almond extract
- Few drops red food coloring, optional
- 1/2 cup sugar
- 1/2 cup all-purpose flour
- 1-1/2 teaspoons ground cinnamon
- 1/4 cup butter
- Preheat oven to 350°. Sift together flour, sugar, baking powder and salt. Work in shortening. Add milk. Spread into a greased 13x9-in. baking pan.
- For filling, combine sugar, cornstarch and salt in a saucepan. Drain cherries, reserving juice. Set cherries aside and add juice to saucepan. Cook and stir over medium heat until thickened and bubbly; cook and stir 2 minutes more. Remove from heat; stir in extract and, if desired, food coloring. Stir in cherries; cool slightly. Spread on dough.
- For topping, combine sugar, flour and cinnamon in a small bowl. Cut in butter until crumbly; sprinkle over filling. Bake until bubbly and a toothpick inserted in the center comes out clean, 50-55 minutes. Yield: about 20 servings.
Reviews for Cherry Coffee Cake
"My coffee cake did not look anything like the picture. The filling bled thru the crust layer and stuck horribly to the pan even after greasing well. My suggestion would be to partially bake the crust so that the filling stays in the middle. The taste was good. Another thing is this recipe does not specify if the shortening and butter should be room temp or cold. I used the shortening at room temp and the butter cold."