Categories: Breakfast, Coffee Cake

Ingredients

• 2 1/4 cups flour
• 3/4 cup white sugar
• 3/4 cup butter or 3/4 cup margarine
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 egg, beaten
• 3/4 cup buttermilk or 3/4 cup sour milk
• 1 (19 ounce) can cherry pie filling

Directions

1. In a large bowl make crumb mix: 2 1/4 cups flour 3/4 cup white sugar; Whisk together to mix.

2. Cut in: 3/4 cup butter or margarine. Mix until crumbly.

3. REMOVE 1/2 cup of crumb mix and set aside to sprinkle on top.

4. To remainder of crumb mix add: 1/2 teaspoon baking powder 1/2 teaspoon baking soda Combine: 1 beaten egg and 3/4 cup buttermilk or sour milk.

5. Add to dry crumb mix and stir until just moistened.

6. Spread 2/3 of batter over bottom and part way up the side of a greased 9 inch spring form pan or a well greased bundt pan. I favor the spring form pan when serving this as dessert.

7. Spoon Cherry pie filler over batter.

8. Drop spoonfuls of remaining batter over filling.

9. (I found 1 cup of batter for the third is about right) Sprinkle with the 1/2 cup of reserved crumb mix.

10. Bake 350 for 50-55 minutes.

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