Growing up in the Midwest coffee cake was a staple for the weekend – typically Sunday mornings in our house before church. We would wake up to the smell of cinnamon and sugar and stumble down the stairs in pjs to get a slice while it was still warm.
Coffee cake means you enjoy with coffee, but really it’s a dessert! You know us Iowans, we try to have dessert any time of the day 😉.
Ingredients
- CAKE
- 1 egg
- 1/4 (60g) cup veg oil
- 1 tsp. vanilla
- 3/4 (150g) cup sugar
- 1/2 cup (170g) milk
- 1/4 tsp. salt
- 1 1/2 cup (180g) flour
- 2 tsp. baking powder
- 1 tbsp cinnamon
- CHERRY LAYER
- 1 can (410g) cherry pie filling
- 1/2 cup (75g) almond shavings
- STRUDEL TOPPING
- 2 tbsp melted butter
- 1/2 cup (68g) of flour
- GLAZE
- 2 tbsp room temp butter
- 1/2 tsp. Almond extract
- 3/4 cup (75g) powdered (icing) sugar
- 1 tbsp milk
Instructions
- Preheat oven to 375 f (190 c)
- Beat egg in large bowl
- Mix in oil, vanilla, sugar, milk, salt & cinnamon in
- Sift in flour and baking powder on top of the wet mix
- Mix all together until smooth but do not over-mix
- Pour mix into greased baking pan
- Gently pour cherries over the mix
- Sprinkle almonds over cherries
- Mix together in mixing bowl butter and flour - whisk until it’s little crumbles
- Sprinkle crumbles over the top
- Bake in oven for 25-30 minutes until center passes the toothpick test (toothpick in center comes out clean)
- Let rest/cool
Notes
Optional glaze topping: 1 tbsp room temp butter, 3/4 cup (75g) powdered (icing) sugar, 1/2 tspn almond extract, milk as needed.
