Ingredients
-
1 3/4
-
1
-
1
-
1/4
-
1/4
-
1/2
-
1/2
-
1
-
1
-
2
-
1/4
-
1
-
-
-
Directions
Cherry Coffee Cake, Another recipe from The Church Supper Cookbook Credited to Mrs L Bouchard, St Pauls Church, Lancaster, NH , I made this sugar-free, using Splenda and sugar-free pie filling I also made it non-dairy, using margarine and soy milk It was very well-received, except for one person who said that there was too much filling — even though used a 20-ounce can of pie filling! It’s a bit messy, though, because of the filling Still a great recipe – thanks for posting!
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Steps
|
1
Done
|
Grease and Flour a 9x9-Inch Baking Pan. |
|
2
Done
|
Sift Together 1 1/4 Cups Flour, 1/2 Cup Sugar, Baking Powder, Baking Soda and Salt. |
|
3
Done
|
Add 1/2 Cup Butter, Milk, Egg, and Vanilla and Beat Until Well Mixed. |
|
4
Done
|
Turn Into Baking Pan, Spreading Batter Evenly. |
|
5
Done
|
in Small Bowl, Combine Remaining 1/2 Cup Flour, 1/2 Cup Sugar, and 2 Tablespoons Butter Until Mixture Is Like Coarse Crumbs. Sprinkle Half on Top of Batter. |
|
6
Done
|
Stir Lemon Extract Into Pie Filling. Spread Over Crumbs on Batter. |
|
7
Done
|
Sprinkle Rest of Crumb Mixture Over Top. |
|
8
Done
|
Bake at 350 Degrees For 1 Hour or Until Top Is Light Golden. Cut Into Squares. |
