Cherry Divine Coffee Cake

cup butter, softened 1 cup sugar 1 large egg

1 tsp vanilla extract 2 cups all-purpose flour

2 tsp baking flour tsp salt 1 cup milk

1 (21-ounce) can cherry pie filling

crumb topping

 

Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, mixing well. Add egg and vanilla, beating until blended.

Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Pour batter into a greased and floured 13 x 9 inch pan. Spoon cherry pie filling over top; sprinkle with Crumb Topping.

Bake at 350 for 50 to 60 min or until golden brown. Serve warm.

Crumb Topping:

1 cup all purpose flour 1 cup sugar cup butter or margarine. Combine flour and sugar; cut in butter with a pastry blender or fork until crumbly.

(Bonnie Duda, Lincoln, Nebr Feb 97 Progressive Farmer)