Ingredients:
- ● 1 Jar Bonne Maman Cherry Pie Filling
- ● 2 Cups All-Purpose Flour
- ● 2 tsp Baking Powder
- ● ½ Cup Melted Butter
- ● ½ Cup Milk
- ● 1 tsp Vanilla Extract
- ● 1 tsp Almond Extract
- ● ½ Cup Granulated Sugar
- ● 1 tsp Salt
- ● 2 Eggs
Prep time: 15 min | Bake time: 50–60 min | Yield: 1 coffee cake (serves 8–10)
Directions:
Preheat the oven to 325ºF. Grease an 8×8 baking dish.
Add flour, sugar, baking powder, salt, and melted butter to a large mixing bowl and stir together. Use a fork to break up large clumps.
Remove ¼ cup of crumb mixture and set aside.
Whisk milk and eggs together in a small bowl, and add to the large bowl of crumb mixture.
Use a metal whisk to break up large clumps, and stir to incorporate. The batter will still be lumpy when incorporated.
Pour the batter into your prepared baking dish.
Next, evenly distribute Bonne Maman Cherry Pie Filling over the top of the batter. Using a knife, swirl the cherry topping through the batter in a back-and-forth motion to push some to the middle, while leaving plenty on top. Next, sprinkle reserved crumb topping over the top of the cherry topping.
Bake for about 50–60 min. As cooking can vary, check doneness after 45 min. Insert wooden pick or sharp knife. If only a small amount of crumbs sticks to it, the cake is done. Allow the cake to cool on a rack for at least 30 min before serving.
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