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Cherry Streusel Coffee Cake

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“A great coffee cake that tastes as good as it looks. This cake has been a real crowd pleaser at our Sunday morning coffee hour. There are no leftovers when serving this one. I got this recipe from a friend who not only has great recipes but shares them!”
READY IN:
1hr 5mins
SERVES:
12-14
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl make crumb mix: 2 1/4 cups flour 3/4 cup white sugar; Whisk together to mix.
  2. Cut in: 3/4 cup butter or margarine. Mix until crumbly.
  3. REMOVE 1/2 cup of crumb mix and set aside to sprinkle on top.
  4. To remainder of crumb mix add: 1/2 teaspoon baking powder 1/2 teaspoon baking soda Combine: 1 beaten egg and 3/4 cup buttermilk or sour milk.
  5. Add to dry crumb mix and stir until just moistened.
  6. Spread 2/3 of batter over bottom and part way up the side of a greased 9 inch spring form pan or a well greased bundt pan. I favor the spring form pan when serving this as dessert.
  7. Spoon Cherry pie filler over batter.
  8. Drop spoonfuls of remaining batter over filling.
  9. (I found 1 cup of batter for the third is about right) Sprinkle with the 1/2 cup of reserved crumb mix.
  10. Bake 350 for 50-55 minutes.

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