Categories: Breakfast, Coffee Cake
Ingredients
- Topping
- 1/3 cup sugar
- 1/4 cup all-purpose flour
- 1/4 cup Butter Flavor Crisco
- 1/2 cup chopped walnuts
- Cake
- 3/4 cup Butter Flavor Crisco
- 1 1/4 cups sugar
- 1 teaspoon vanilla extract
- 3 eggs
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 1/2 cups sour cream
- 1 (21 ounce) can cherry pie filling
- Glaze
- 1 tablespoon milk
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
Directions
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To make the topping: In a small bowl, add the sugar and flour.
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With a pastry blender, cut in the shortening until mixture is like coarse crumbs.
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Add in walnuts; stir and set aside.
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To make the cake: In a mixing bowl, cream the shortening, sugar, and vanilla.
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Add in the eggs, beating well.
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In another bowl, add the flour, baking soda, and salt; stir to combine.
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Add the dry mixture to the creamed mixture alternately with the sour cream; stir well after each addition.
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Spread half of the batter into a greased 13×9 inch baking dish.
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Spread half of the pie filling evenly over the batter.
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Repeat layers.
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Sprinkle topping mixture evenly.
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Bake at 350°F for 50 minutes or until the top is browned and pick comes out clean. Let cool slightly.
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For glaze: In a small bowl, mix together the milk, powdered sugar, and vanilla; Drizzle over the coffee cake.
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Cut into squares and serve.