Cherry Coffee Cake

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 This is one of my favorite recipes, I have had for atleast 15 years. It is hand written on a tattered and yellowing page in my very old cookbook. I haven’t made it in such a long time and I’m wondering why since it’s SO good. It is a great coffee cake, very pretty and it tastes great too. For variety, you can use your choice of pie filling in place of cherry pie filling, strawberry or blueberry. The glaze is optional, but yummy, I did not add it today, as I was out of icing sugar. I hope you try it, you won't regret it. Enjoy your weekend !









3/4 cup milk
1 tablespoon lemon juice
2 1/4 cups flour
3/4 cup white sugar
3/4 cup butter
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 egg
1 teaspoon almond extract
1 can (19 oz.) cherry pie filling
1/3 cup sliced almonds


Glaze (optional)
1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon almond essence





Directions:
Combine milk and lemon juice. Set aside.

Combine flour and sugar in food processor bowl. Add butter and cut in until mixture is crumbly. Remove 1/2 cup of this mixture and set it aside to use for topping.

To the remaining flour mixture add baking powder and baking soda.

In a small bowl beat the egg. Add the milk mixture and almond extract. Add to the dry ingredients and whirl briefly to combine.

Spread 2/3 of the batter over the bottom and about 1 inch up the side of a greased 9 inch springform pan. Spread the pie filling into this shell. Drop spoonfuls of the remaining batter over top of the pie filling.

Combine the reserved crumb mixture and sliced almonds. Sprinkle over top of the batter. Bake at 180C//350 degrees F. for 50 to 60 minutes.

When cool, drizzle with glaze.

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