Cherry Pie Coffee Cake

NOTE:  This coffee cake is wonderful for family or special guests and is very versatile.  It can be made with any pie filling: cherry, peach, blueberry or apple.  If using apple, add ¼ cup brown sugar and ¼ teaspoon cinnamon.  Delicious!



  • 1 (13 by 9-inch) baking pan
  • 1 tablespoon butter
  • flour
  • ½ cup butter
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 (8-ounce) carton sour cream
  • 1 ½ (1-pound- 5-ounce) cans cherry pie filling
  • 1/3 cup sugar
  • 1 teaspoon almond extract
  • Streusel Topping
  • 1 cup flour
  • ¾ cup sugar
  • ½ cup butter
  • Glaze
  • 1 cup sifted powdered sugar
  • 1 teaspoon almond extract
  • 2 to 3 tablespoons half and half, or milk
Cuisine: Country
Yield: 12 to 15 Slices
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  1. Preheat oven to 325-degrees.    Grease baking pan with butter and sprinkle enough flour over butter to coat bottom of pan.  Cream butter and sugar together, beating at medium speed with an electric mixer.  Add eggs one at a time, beating after each addition.  Stir in the almond extract.
  1. Combine flour, baking powder, baking soda, and salt; add to creamed mixture alternately with sour cream beginning and ending with flour mixture.
  1. Prepare cherry pie filling by adding sugar and almond extract to pie filling; stirring until blended.
  1. Spoon about ¾ of the batter over the prepared baking pan. Spread pie filling over the batter.  Place dollops of remaining batter over filling.  Make streusel topping by combining flour and sugar.  Work in the butter until small clumps form.  Spread the streusel over the dollops of batter.
  1. Bake in oven for 50 to 55 minutes. Remove and let cool 5 minutes.  Combine glaze ingredients and drizzle over warm cake.  Serve warm or at room temperature.  Serves 12-15.