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Cherry coffee cake perfect for a morning coffee break.
Heat oven to 325°F. Grease and flour 13x9-inch baking pan; set aside.
Combine 1 cup sugar and 1/2 cup butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add sour cream, eggs and vanilla; continue beating until well mixed. Add 2 cups flour, baking powder, baking soda and salt; beat at low speed until well mixed.
Spread half of batter into prepared pan. Spoon cherry pie filling over batter. Spoon remaining batter over pie filling; spread carefully.
Stir together 1/4 cup flour, 1/4 cup sugar, pecans and cinnamon in bowl. Cut in 3 tablespoons butter until mixture resembles coarse crumbs. Sprinkle crumb mixture over batter. Bake 45-50 minutes until toothpick inserted in center comes out clean and topping is dark golden brown.
Dietary Fiber: 1g
Used 2 cups of pitted fresh cherries, walnuts, brown sugar, and yogurt. Tasted wonderful.
I'm making this recipe as of now its in the oven , while mixing it I found the batter to be thick so I'm not sure if is a heavy batter to begin with or if its more like cake batter. I also used brown sugar packed for the topping as I have never seen a strusel crumb topping on a coffee cake yet that uses white sugar and your picture here shows a brown topping. Overall I would rate this a 4 for ease now for the real taste test after baking it and checking it too be sure .
I took this to a church brunch and everyone commented about enjoying it. Very easy, not too sweet and moist because of the sour cream. I used whole almonds and put them in food processor with rest of topping ingredients. Great flavor and pretty presentation!!
I had sour cherry preserves we had just made and used it in place of the pie filling. After reading the comments used 1 1/2 topping and we loved it!
I used Greek yogurt instead of sour cream and brown sugar in the topping instead of refined white sugar. This was one of the easiest and delicious cakes I've made.
Great recipe! My husband loved it, and it was super easy. I didn't have enough butter, and I didn't have pecans, so I substituted half the butter with 3 tablespoons of olive oil. It was incredibly moist and delicious!
This was Excellent, I did double the topping though...felt it tasted better the next day
This is a coffee cake to make again! It disappeared off my counter. I made one change, I have sour cherries from my tree and had made them into a pie filling. I drained the juice and it was a nice compliment to the sweet.A change that I will try the next time is to double or 1 1/2 the topping. The recipe's blended into the cake but this is a personal preference.
This was a very tasty recipe....simple to make using simple ingredients. I would definately make this one again!
This was one of the best coffee cakes I have ever eaten, also my co-workers loved it to.
I took some to work and every one loved it! Thank You!
Easy to make and great for little ones to help spread cherry filling, yet so tasty and great for more than just breakfast!
So good! It's great for dessert.
I've baked this cherry coffee cake many times for husband's work and mine as well - everyone wants the recipe..........using the apple pie filling tastes just as good! Have many requests to bake at least one weekly to enjoy with coffee.
This is an excellent coffee cake recipe. I first made it with the cherry pie filling and took it to work and it was a big hit and went very fast. I then made it with the apple pie filling and it is absolutely delicious, so says my husband. I sprinkle powdered sugar all over after the cake has cooled and then cut into squares. It not only adds a sweet flavor, but makes great presentation. I will make this coffee cake recipe again and again.
I make this a few times a year! Just refrigerate for storing. Thanks Land O Lakes for a great recipe and now the chance to review them!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2082
© 2015 Land O'Lakes, Inc.
Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance?
Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance? More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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