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Ingredients
| all-purpose flour (unsifted): 2 cups (divided) |
| baking powder: 2 tsp |
| ground cinnamon: 2 tsp (divided) |
| margarine (oleo): 6 Tbl (divided) |
| granulated sugar: 1 cup (divided) |
| egg substitute: 1/2 cup |
| vanilla extract: 1 tsp |
| 2% milk: 1/2 cup |
| cherry pie filling: 1 21oz can |
| water: 1 tsp |
Cherry Crisp Coffee Cake
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
40 min -
Servings
12 serving(s)
Tags
- Preheat oven to 350.
- Grease 9-inch springform pan.
- In medium bowl, combine 1 3/4 cup flour, baking powder and 1 teaspoons cinnamon.
- In large bowl, beat 5 tblsp. margarine and 3/4 cup sugar.
- Blend in egg and vanilla.
- Gradually add flour mixture alternately with milk until well combined.
- Spread in pan.
- Spoon pie filling over batter.
- Bake 40 minutes.
- Combine remaining 1/4 cup flour, 1/4 cup sugar and 1 tsp cinnamon.
- Cut in 1 tblsp. margarine until mixture is coarse crumbs.
- Stir in water.
- Sprinkle over top of cake.
- Bake 15-20 minutes longer or until toothpick comes out clean.
- Cool in pan on wire rack for 25 minutes.
- Remove sides of pan and serve warm or at room temperature.