I think it's a little bit of both! I've never made a cake like this before and I love that! I love making something new, finding a terrific recipe and making it for the first time. To Read More, Click On The Recipe Title.
This recipe came from RecipeZaar and was posted by Marg (CaymanDesigns) . This wasn't hard at all. It wasn't even time consuming. This is a Cherry Streusel Coffeecake that I made it in a 9 inch spring form pan. It was easy and fantastic, I made this for my husband because he loves all things cherry. He loved it even with the crushed almonds in the streusel topping! I've taken lots of pictures so lets get started!
I made the dough up which was very soft and sticky. I had to put 2/3 of the dough into a spring form pan and take it up the sides of the pan an inch. This got kinda tricky cause the dough was so sticky so I just continually coated my fingers with flour to accomplish this.
After the dough was in the pan I put the cherry pie filling on top of it and put the other 1/3 of the dough that was left on top, using a small spoon I dropped the dough on top of the filling covering the top.
After the dough was on top of the cherry pie filling I sprinkled the streusel topping evenly over the top.
Look how easy this was! Now all we have to do is bake it.
It came out perfect! This was a little to hard to get off the bottom of the spring form pan so I just left it there. This is all that's left of the cake! I hope you try this, it was fantastic!
Cherry Streusel Coffeecake
2 1/4 cups flour
3/4 cup sugar
2/3 cup butter, softened
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup sour cream (approx.)
1/4 cup milk (approx.)
1 egg, beaten
1 teaspoon almond extract
1 (21 ounce) can cherry pie filling
1/3 cup sliced almonds
Combine flour and sugar in a large bowl.
Cut in butter until mixture is crumbly.
Set aside 1/2 cup of the mixture.
Add baking powder and baking soda to the remaining flour mixture.
Put approximately 1/2 cup of sour cream in a 'liquid' measuring cup.
Add enough milk to make 3/4 cup.
Blend together well and add to dry ingredients along with beaten egg and extract; stir just until moistened.
Spread 2/3 of the batter over bottom and about 1 inch up the side of a greased 9-inch springform pan to form a shell.
Spread pie filling in shell.
Drop small spoonfuls of remaining batter over pie filling.
Stir almonds into reserved crumb mixture.
Sprinkle evenly over cake.
Bake in 350°F oven for 50 to 55 minutes.