"Bonnie's Favorite" Cherry "Coffee Cake"

This was so nice with a cup of hot coffee!

This is another one of those recipes I keep in my "JUST GOTTA TRY" file!  It is adapted from one given on theiowahousewife.blogspot.com that I have been going to try for quite a while now!  Bonnie is a sister-in-law and shared her recipe.  It can be made as any flavor of coffee cake you would like simply by varying the fruit pie filling used.



I can tell you true it smells just wonderful as it is baking just now.  It makes a big 9" x 13" coffee cake and since we only have 5 for dinner tonight there will be plenty to share and enjoy with coffee next week.

This will be great to serve with coffee next week!

Ingredients for Bonnie's Favorite Coffee Cake:

1 C. soft butter + 1 T. for frosting
1 3/4 C. sugar
1 1/2 t. baking powder
1/2  t. salt
3 C. flour
4 large eggs
1 t. vanilla + 1/2 t. for frosting
1,  21 ounce can of peach, apple, or cherry pie filling (Or 2 Cups home canned pie filling, do NOT double the filling amount it gets too doughy!)
1-2 t. lemon juice
dash fresh grated nutmeg
dash of cinnamon
1 C. powdered sugar for frosting
2 T. cream or evaporated milk for frosting

Preheat the oven to 350 degrees F.  Butter a 9" x 13' baking dish and set it aside.

Cream the butter with the sugar using the electric mixer.  Add the eggs, one at a time beating after each addition.  Add the vanilla.

Measure the flour, baking powder and salt together and whisk to combine.  Add to the batter and beat until just combined.

Spread 2/3 of the batter into the buttered baking dish.  Mix lemon juice and fruit filling then spread it over the batter.  Sprinkle with nutmeg and cinnamon.

Drop the remaining batter by teaspoon full dollops atop the fruit.  Do NOT spread!  Bake 45 minutes and remove from the oven to cool.

When cool make the frosting by combining 1 T. soft butter, 1/2 t. vanilla, 1 C. powdered sugar, and 2 T. cream or evaporated milk.  Stir until smooth and creamy adding additional cream 1 drop at a time to thin if needed.  Place a sandwich bag over a drinking glass folding the top back over the rim of the glass to support the bag.  Spoon in the frosting.  Clip a corner and pipe the frosting across the cake.  If preferred you may instead dust the coffee cake with powdered sugar.

This works end of day or beginning!

Yield 12 servings.