When I was a kid, as a special breakfast, my mom would sometimes make two cinnamon streusel coffeecakes. I normally don't care for cinnamon in anything, but for a box mix, and I think it was Pillsbury, it was a really good coffeecake. I will be featuring a cinnamon sour cream coffeecake in one of my future posts, but this one is for cherry, one I have never made. Yes, you can substitute any canned fruit filling...I happened to use Solo Cherry pastry filling for this one. You can also substitute vanilla extract for the almond. Great for a dessert, luncheon or breakfast. Please try it. Now, let's bake...
2 cups flour 3/4 cup sugar
1/4 cup brown sugar 3 tsp baking powder
1/2 tsp salt 1 stick butter, melted and cooled a bit
1 cup whole or 2% milk 1 egg
2 tsp pure almond extract 1 can solo cherry pastry filling
1 cup flour 1/2 cup sugar
5 tbsp butter 1/4 cup brown sugar
1/4 chopped walnuts, optional 2 tsp pure almond extract
In a medium bowl with a fork, mix all ingredients until mixture resembles coarse crumbs.
Heat oven to 350. Prepare streusel. Beat all coffeecake ingredients in a large mixer bowl on low speed or 30 seconds...increase speed to medium and beat, scraping bowl occasionally for 2 minutes. Spread half of mixture in a tin foil lined pan that you have sprayed with cooking spray. Make sure the foil goes up at 2" at either end so you can lift out. Sprinkle with half the streusel, then carefully spread remaining batter over. Spread cherry pastry filling over the coffeecake batter, then sprinkle remaining streusel over all. Bake for 30-40 minutes, checking at the 30 minute mark to see if top is golden and toothpick inserted comes out clean, except for cherry filling. Cool on rack for about 30 minutes, then remove from pan. Cut into squares when warm or cool. Bon appetit!