Recipe : Cherry Coffe Cake Internationale
This luscious coffee cake has a delicious cherry pie filling layer topped with a streusel topping. It's a great treat for holiday breakfasts.
Cook Time : 45 minutes
Servings : 15
Ingredients :
espresso CAKE:
three/4 cup unsalted butter softened (1 ½ sticks) 21-oz.. can cherry pie filling
1 1/2 cups sugar
3 large eggs
3 cups UNBLEACHED all-cause flour (bleached flour toughens baked goods)
1/2 tsp. almond extract
eight ounces. sour cream
1 half tsp. baking soda
21 ounces. can lucky leaf cherry pie filling
STREUSEL TOPPING:
half of cup UNBLEACHED all-cause flour
1/four cup sugar
1/2 tsp. cinnamon
1/4 cup unsalted butter cold (half of stick)
How To Make :
espresso CAKE:
Preheat oven to 350°.
Grease a 9x13” baking dish.
Cream butter, sugar, eggs, bitter cream, baking soda and almond extract until clean and creamy.
add flour and stir with a wooden spoon to combine.
Do now not over-mix; just stir in.
unfold batter into prepared baking dish.
unfold pie filling over top of batter.
Sprinkle streusel topping over cherry pie filling.
Bake 45-60 minutes or until cake is about and exams performed.
STREUSEL TOPPING:
mix first three ingredients.
cut in butter with pastry blender till crumbly.
Recipe Source : Cherry Coffe Cake Internationale
0 Response to "Recipe : Cherry Coffe Cake Internationale"
Post a Comment