Cherry Coffee Cake
2/3 cup chopped pecans
2/3 cup rolled oats (quick or old fashioned, uncooked)
3 tablespoons firmly packed brown sugar
3 tablespoons butter or margarine , softened
3/4 teaspoon ground cinnamon
1 1/2 cups granulated sugar
1 cup (2 sticks) butter or margarine , softened
- Easy-Add pure vanilla extract Add to shopping list pure vanilla extract
- Easy-Add No Color Almond Extract Add to shopping list No Color Almond Extract
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 can (21 ounces) cherry pie filling
Preheat oven to 325ºF. Spray pan with vegetable pan spray. In small bowl, combine topping ingredients; mix until crumbly. Set aside.
In large bowl, cream granulated sugar and butter with electric mixer until light and fluffy. Add eggs, one at a time. Add vanilla and almond extract; beat until combined. Combine flour and baking powder. Add to butter mixture; mix just until moistened. Spoon batter into prepared pan; spread evenly. Top evenly with cherry pie filling; gently poke cherries down into batter. Sprinkle with topping mixture.
Bake 50-60 minutes or until toothpick inserted in center comes out clean. Cool in pan on rack. Serve warm or at room temperature.
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