Guess I'm on a coffee-cake kick lately. I've kept this cherry coffee cake recipe in my to-do file forever and finally got around to trying it the other day. This recipe comes from an Iowa farming newspaper. I'm guessing it's a pretty old recipe, given the large amounts of sugar and eggs used. Another hint is that the recipe calls for "oleo," an old-fashioned name for stick margarine (made from soyoil).
I prefer to bake with butter (hooray for dairy farmers!), so I used butter instead of "oleo." My farm-boy hubby got all excited when he saw me open up a can of cherry pie filling for this coffee cake. He told me that his mom didn't bake much when he was growing up, because she didn't like feeding her kids sweets, but when she did bake, she liked to make pies with canned cherry pie filling.
He was so excited about the cherry pie filling topping, he dug into the coffee cake immediately. He even offered to drizzle the powdered sugar icing on top.
This is a very simple cake to make, has a nice retro look and uses ingredients I already have in my cupboard. So I'm putting this in my "keeper" file. Hope you enjoy it, too!
Cherry coffee cake
- 1 C. oleo
- 1-3/4 C. sugar (mix well with oleo)
- 4 eggs (add 1 at a time, beat well)
- 1-1/2 tsp. vanilla
- 3 C. flour
- 1-1/2 tsp. baking powder
- 1/2 tsp. salt
- 2 Tbl. oleo (warm with 2 Tbl. milk)
- 1/4 tsp. vanilla