Here it is, the Friday before Labor Day! Hope your week went well and that you’ll have a nice, restful holiday weekend ahead. Many will be traveling and some will be at home, taking it easy. Whichever you choose, enjoy the weekend the fullest!
Since some will be at home over the weekend, I would say that this is a good time for a good coffeecake! Coffeecakes are always welcome on busy mornings, but they can be just as welcome on a lazy weekend morning. The recipe I’m sharing is for “Coffeecake Internationale” and is flavored with cherry pie filling. Though I’ve never tried it with this particular coffeecake, you certainly can use any flavor of fruit-based pie filling, if you prefer another flavor besides cherry.
This is a rich coffeecake, made especially good with sour cream. This makes 2 9 inch layers so if you are planning on company over the holiday, this will certainly serve a good number. To make it, you cream butter and sugar. You then add eggs and beat. Almond extract is added next, which compliments the cherry pie filling quite well. Flour is mixed with baking soda and is added alternately with sour cream. The batter is divided between the two pans. Cherry pie filling is spread over the batter, followed by a streusel topping. After baking for 25-35 minutes at 375 degrees and letting it cool, you’ll have some very fine coffeecake to enjoy with coffee, tea, hot cocoa, juice or just a glass of milk.
You’ll see that the recipe calls for butter. I strongly advise the use of butter because the flavor really comes through when you use it in a recipe such as a cake. In preparing the pans, this one calls for spraying with cookware spray, which helps the cake to come from the pans easily as they are cut and served. If you don’t happen to have cookware spray on hand, greasing the pans with shortening and coating them with flour will work well, also.
Another great coffeecake I shared sometime ago is for “Butterscotch Coffeecake” and it’s mixed in a saucepan! It’s a fun and clever way to make a coffeecake! To get this recipe, follow this link:
Have a great Labor Day weekend and relax with this luscious coffeecake!
- 3/4 cup butter, softened
- 1-1/2 cups sugar
- 3 eggs
- 1/2 teaspoon almond extract
- 3 cups all-purpose flour
- 1-1/2 teaspoons baking soda
- 1 cup sour cream
- 1 can (21 oz.) cherry pie filling
- Streusel Topping (recipe follows)
Preheat the oven to 375 degrees. Prepare 2 9-inch layer cake pans by spraying with cookware spray or by greasing and flouring. Set aside. Cream together the butter and sugar. Add the eggs and beat until mixture is very fluffy. Add the almond extract. Combine the flour with the baking soda and add alternately with the sour cream. Divide the batter between the prepared pans. Spread cherry pie filling over both pans, using half of the can for each. Sprinkle the Streusel Topping over both pans. Bake for 25-35 minutes until the cakes test done in the center.
- 1/2 cup all-purpose flour
- 1/4 cup sugar
- 1/2 teaspoon cinnamon
- 1/4 cup butter, softened
Combine flour, sugar and cinnamon in a medium bowl. Cut in the butter with a fork or pastry blender until crumbly.