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.

Grandma aka Linda 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