Coffee cakes are one of my favorite thing to bake and serve to friends and family. This one is extra special with cherries and almond extract flavoring.—Heidi Schwanz, Chili, Wisconsin
Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 2/3 cup shortening
- 3/4 cup 2% milk
- filling:
- 1 cup sugar or sugar to taste
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 cans (14-1/2 ounces each) pitted tart red cherries
- 1/4 to 1/2 teaspoon almond extract
- topping:
- 1/2 cup sugar
- 1/2 cup all-purpose flour
- 1-1/2 teaspoons ground cinnamon
- 1/4 cup butter
Directions
- Preheat oven to 350°. Sift together flour, sugar, baking powder and salt. Work in shortening. Add milk. Spread into a greased 13x9-in. baking pan.
- For filling, combine sugar, cornstarch and salt in a saucepan. Drain cherries, reserving juice. Set cherries aside and add juice to saucepan. Cook and stir over medium heat until thickened and bubbly; cook and stir 2 minutes more. Remove from heat; stir in extract. Stir in cherries; cool slightly. Spread on dough.
- For topping, combine sugar, flour and cinnamon in a small bowl. Cut in butter until crumbly; sprinkle over filling. Bake until bubbly and golden brown, 50-55 minutes.
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