I love canned cherry pie filling and if given the chance, will devour it by spoonfuls right out of the can. Washington's Birthday was just the excuse I needed to make this very tasty Land O'Lakes Cherry Coffee Cake in my dutch oven. Kind of an old fashioned coffee cake that pairs perfectly with a steaming cup of coffee, crunchy on the top and light and airy in the middle. In my 12 inch dutch oven the cake baked for 45 minutes with 12 coals in a ring around the base of the oven, 18 placed in a ring around the outside of the lid with 10 spaced evenly in the center. Drop large spoonfuls of batter on top of the cherry filling then carefully spread with a knife. For something different, substitute the cherry flavor with any 21 oz can of your favorite pie filling.
Cherry Coffee Cake
1 cup sugar
1/2 cup butter, softened
1 cup sour cream
1 teaspoon vanilla
2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 (21-ounce) can cherry pie filling
1/4 cup all-purpose flour
1/4 cup sugar
1/4 cup chopped pecans
1 teaspoon ground cinnamon
3 tablespoons Land O Lakes® Butter
Lightly oil or spray 12 inch dutch oven, line with parchment paper.
Combine 1 cup sugar and 1/2 cup butter in large bowl.
Beat at medium speed, scraping bowl often, until creamy.
Add sour cream, eggs and vanilla; continue beating until well mixed.
Add 2 cups flour, baking powder, baking soda and salt; beat at low speed until well mixed.
Spread half of batter into prepared oven.
Spoon cherry pie filling over batter.
Spoon remaining batter over pie filling; spread carefully.
For topping, stir together 1/4 cup flour, 1/4 cup sugar, pecans and cinnamon in bowl.
Cut in 3 tablespoons butter until mixture resembles coarse crumbs.
Sprinkle crumb mixture over batter.
Bake at 350 degrees for 45-50 minutes or until tester comes out clean and topping is dark golden brown.
|Layer pie filling between layers of batter then|
sprinkle with topping