Cherry Streusel Coffeecake

Recipe Ingredients

2 1/4 cups	140g / 4.9oz	All-purpose flour
3/4 cup	148g / 5.2oz	Granulated sugar
2/3 cup	131g / 4.6oz	Butter - softened
1/2 teaspoon	2.5ml	Baking powder
1/2 teaspoon	2.5ml	Baking soda
3/4 cup	177ml	Carnation evaporated milk
1 tablespoon	15ml	Lemon juice
1		Egg
1 teaspoon	5ml	Almond extract
19 oz	539g	Cherry pie filling
1/3 cup	30g / 1.1oz	Sliced almonds

Recipe Instructions

Combine flour and sugar in a large bowl. Cut in butter until mixture is crumbly. Set aside 1/2 cup of the mixture. Add baking powder and baking soda to the remaining flour mixture.

Combine evaporated milk and lemon juice. Stir well and leave 5 minutes until thickened. Add egg and extract; beat well. Add to dry ingredients; stir just until moistened.

Spread 2/3 of the batter over bottom and about 1 inch up the side of a greased 9-inch Springform pan to form a shell. Spread pie filling in shell. Drop small spoonfuls of remaining batter over pie filling. Stir almonds into reserved crumb mixture. Sprinkle evenly over cake.

Bake in 350F oven 50 to 55 minutes.

Makes 1 cake.

Note: you can substitute 2 1/4 cups all-purpose wheat and oat flour or 2 1/2 cups cake and pastry flour.

Source:
Margaret Davis - From her own cookbook

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