The title is misleading because I have not made my Mom’s cherry coffee cake, but for as long as I can remember my mother would make this Christmas morning. As a kid I loved the sweet cake for breakfast and as I got older, I appreciated it even more with a strong cup of coffee.
With Christmas now just days away, I thought I’d share this family recipe. If you enjoy baking, give this a try and let me know how it turns out.
1 21oz can of cherry pie filling
1 and 1/4 cups of flour
1 cup of sugar
1/2 cup of milk
10 tbsp of butter (melted)
1 tsp double-acting baking powder
1/4 tsp baking soda
1 tsp lemon juice
1/4 tsp salt (optional)
1 tsp vanilla extract
According to Mom, preheat your oven to 350 and grease a 9×9 baking pan.
Mix with a fork the flour, half of the total sugar (1/2 cup), baking powder, baking soda and salt (the salt will cut the sweetness so Mom often refrains from including it). Add 1/2 cup of melted butter, milk, egg and vanilla and spoon beat until all is well mixed and then pour it into your greased pan.
In a small bowl, use a fork to combine the remaining 1/2 cup of sugar, 2 heaping tablespoons of flour and the remaining melted butter until it resembles coarse crumbs. Then sprinkle half of this over the batter in the pan and stir 1 tsp of lemon juice into pie filling before sprinkling the remaining mixture over the cake.
Bake in the oven at 350⁰ for 1 hour – until top is golden brown then take it out and let it sit for about 30 minutes until it is cool enough to eat.