1 C butter (2 sticks)
1 1/2 C sugar
3 eggs
1 1/2 C sugar
3 eggs
3 C all-purpose flour
2 tsp baking powder
1 tsp vanilla extract
1 (21 oz) can cherry pie filling
Topping
1/4 C granulated sugar
1/3 C brown sugar, lightly packed
1 tsp cinnamon
1/8 tsp ground nutmeg
1/2 C butter (1 stick), melted
1 1/3 C all-purpose flour
Preheat the oven to 350° and coat a 9x13" pan with cooking spray.
To make the cake: Cream the butter and sugar with an electric mixer. Add eggs, one at a time, mixing well in between. Add the flour, baking powder and vanilla, mix well. Spread half the batter into the prepared pan and spread the cherry pie filling evenly over it, and, using a wet knife, cover evenly with the remaining batter.
In a small bowl, using a fork mix the topping ingredients together until crumbly. Sprinkle over the batter. Bake for 55-60 minutes, or until a wooden toothpick inserted in the center comes out clean. Cool pan on a wire rack, cut and serve.
Comments
Post a Comment