Cherry Coffeecake

Cherry Coffeecake

This recipe was given to me by my mother-in-law when I first married more than 44 years ago. I’ve made it many times—it’s so easy. Now my daughter makes it. It must be good because all three of us, through the years, have won local contests with this recipe.

Recipe

• 1 egg
• Milk
• 1 stick margarine, softened
• 1 cup sugar
• 2 cups flour
• 2 teaspoons baking powder
• 2 21-ounce cans cherry pie filling

Topping

• 1 cup flour
• 1 cup sugar
• 1 stick margarine, softened
• 1/2 cup chopped nuts (optional)

Preheat oven to 350 degrees. Place egg in measuring cup and add enough milk to make one cup. Mix dry ingredients with margarine, then mix all with milk mixture. Pour into 9-by-13-inch pan. On top of batter, pour cherry pie filling. For topping, mix flour, sugar, and margarine until crumbly. Add nuts, if desired. Spread crumbs over top of cherries and bake 40 minutes or until lightly browned. Serve warm or cold.

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