Tuesday, July 26, 2011

CHERRY CRUMB COFFEE CAKE

1/4 cup solid shortening 
3/4 cup granulated sugar 
1 large egg 
1/2 cup milk or cream 
1 and 1/2 cups sifted all-purpose flour 
2 teaspoons baking powder 
1/2 teaspoon salt  

Cream together shortening and granulated sugar. Add egg and beat. Blend in milk or cream. Sift together the 1 and 1/2 cups of sifted all-purpose flour, the baking powder, and the salt. Add to the shortening mixture and blend. Spread the batter in a 9-inch square baking pan which has been rubbed with shortening.  
TOPPING: 1 can (1 lb) unsweetened cherries 1/2 stick butter, melted 1/2 cup all-purpose flour 1/2 cup packed brown sugar 1/4 teaspoon cinnamon Drain the cherries. Mix together the 1/2 cup flour, brown sugar, and cinnamon. Add the melted butter and blend. Place the drained cherries on top of the cake. Sprinkle crumb topping over the cherries. Bake cake in a preheated 375 degree oven for 30 to 35 minutes or until done.


2 comments:

Linda said...

This is my all-time favorite kind of crumb cake! I use a gluten free flour mix, but still tastes the same as it did when I made it pre-celiac. I just love that you post so many recipes from my 'earlier years' and still enjoy today. What a treat, Linda! Thanks--Linda

p.s. this comment may show up on the caramel corn (also yummy)--sorry, I may have hit the wrong one. My bad.

Linda C Wilson said...

Linda,
Thanks for the great comments. And glad for our readers to know they can still enjoy these treats gluten free! Thanks for the post.

Grandma Linda