Cherry Crumble Coffee Cake Recipes

Steps:

• In a large bowl, combine flour and sugar. Cut in butter until crumbly. Reserve 3/4 cup crumb mixture. Add the baking powder, baking soda and salt to remaining crumb mixture. Stir in the egg, sour cream and almond extract until blended. Press onto the bottom and 1 in. up the sides of an ungreased 9-in. springform pan with removable bottom. , For filling, in a large bowl, beat cream cheese and sugar for 1 minute. Add egg; beat just until combined. Spread over crust. Carefully top with pie filling. Sprinkle with almonds and reserved crumb mixture. , Bake at 350° for 50-60 minutes or until center is set. Cool on a wire rack. Carefully run a knife around edge of pan to loosen; remove sides of pan. Store in the refrigerator.

Steps:

• In mixing bowl, cream together butter and sugar. Add eggs, one at a time. Mix well. Add remaining ingredients except pie filling. Beat well.
• Spread half of the batter in a greased 13 x 9" baking pan. Spread cherry pie filling over batter. Cover with remaining batter.
• For topping: combine all ingredients except.
• butter and nuts in a small mixing bowl. Cut in butter. Stir in nuts. Sprinkle topping over batter.
• Bake at 350º about 45 minutes until cake springs back when lightly pressed with finger.

Steps:

• Set oven to 350 degrees.
• Butter a rectangular baking dish, any size desired.
• To make the crumble: In a small bowl, stir together the first 5 ingredients.
• Add in the butter, using a pastry blender, mix well.
• Add in the the almonds and oats, mix well; set aside.
• For the cake: In a large bowl, sift together the first 5 ingredients.
• Add in the butter, using a pastry blender, mix until the ingredients resemble coarse crumbs.
• In a small bowl, lightly beat the egg, buttermilk and vanilla.
• Add to the dry ingredients; fold until smooth (DO NOT beat with an electric mixer).
• Pour the batter into prepared buttered baking dish.
• Scatter the cherries over the top of the batter.
• Sprinkle with the prepared crumble.
• Bake until the cake has risen and turned golden (about 50 minutes).
• Remove from the oven; let cool for 25 minutes.
• Serve warm.

Steps:

• Preheat oven to 350 degrees. Butter a 9-inch square baking dish, and dust with flour, tapping out excess.
• Make the topping: Stir together butter, flour, sugars, salt, and cinnamon.
• Make the cakes: Whisk together flour, baking powder, and salt in a bowl. With a mixer, cream butter and granulated sugar in another bowl until pale and fluffy. Beat in eggs and vanilla. Working in alternating batches, add flour mixture and buttermilk, beginning and ending with flour mixture. Beat until just combined. Pour into prepared dish, and smooth with an offset spatula. Dot top with cherries, and sprinkle with crumb topping.
• Bake until golden and a tester inserted into center comes out clean, about 1 hour. Let cool before cutting.