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CHERRY COFFEECAKE

Makes 12 servings.


Topping:
3/4 cup firmly packed brown sugar
1/2 cup all-purpose flour
1/2 cup old-fashioned or quick-cooking oats, uncooked
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/3 cup butter or margarine, softened

Batter:
1-1/2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons butter or margarine
2 eggs
3/4 cup milk
1 (21-ounce) can cherry filling and topping
 

For topping, combine sugar, flour, oats, cinnamon and nutmeg in a medium mixing bowl; mix well.
Cut in butter to make a crumbly mixture. Set aside.

For batter, combine flour, sugar, baking powder and salt in a large mixing bowl.
Cut in butter until mixture resembles coarse crumbs.
Add eggs and milk; mix just until dry ingredients are moistened.

Do not overmix; batter will be lumpy.
Spread half the batter into a lightly greased 13x9x2-inch baking pan.
Spoon cherry filling evenly over batter.
Top with remaining batter. Sprinkle reserved topping over batter.

Bake in a preheated 350-degree oven 30 to 35 minutes, or until golden brown.
Serve warm.


Recipe courtesy of the Cherry Marketing Institute