Mom's Cherry Coffe Cake
My mom used to make this for holidays, weekends and desserts. It has many memories associated with it and I still love it. If using it as a dessert be sure to serve with homemade vanilla ice cream.
- Preparing Time: 15 minutes
- Total Time: 1 hour
- Served Person: 10
kid friendly
winter
spring
fall
christmas
bake
desserts
breakfast
cherry pie filling
american
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 cup unsalted butter softened
- 1/3 cup brown sugar
- 1/4 cup sugar
- 1 cup sugar
- 1/2 teaspoon baking soda
- 1 cup sour cream
- 2 large eggs
- topping
- 2 cups all purpose flour
- 1/2 cups pecans chopped
- 1 tablespoon unsalted butter softened
- coffee cake
- 1 can cherry pie filling
- Carbohydrate 126.750513198351 g
- Cholesterol 263.1905 mg
- Fat 28.7070857145588 g
- Fiber 1.62695609698131 g
- Protein 10.1514064250945 g
- Saturated Fat 14.1301752436292 g
- Serving Size 1 1 Serving (273g)
- Sodium 182.424690111345 mg
- Sugar 125.12355710137 g
- Trans Fat 2.63221284309349 g
- Calories 791 calories
1. Preheta oven to 350 degrees. 2. Mix together 1 cup sugar and 1/2 cup butter. Whisk in eggs until blended. Mix in flour, baking soda, baking powder and salt. Finally stir in sour cream and vanilla. Batter will be thick. 3. To make the topping, mix together brown sugar, 1/4 cup white sugar, 1 tablespoon butter and pecans. 4. Spread half of the batter into a buttered and floured 9 X 13 inch glass baking dish. Spread the cherry pie filling over the top and spread remaing batter in another layer over the pie filling. Sprinkle topping mixture all over the top. Bake for 45 minutes and serve.
