There's nothing not to like about this coffee cake/dessert! You can change up the fruit to your liking. It's easy to make . . . a combination between a Platz and a cobbler. Another recipe from my mom.
Ingredients:
- 2 ¼ cups flour
- ¾ cup sugar
- 1 teaspoon baking powder
- 1 teaspoon soda
- ¾ teaspoon salt
- ¾ cup butter
- 2 eggs
- 1 cup buttermilk
- 1 teaspoon vanilla
- 1 can cherry pie filling
- 1 - 6oz pkg raspberries (frozen)
Crumb Topping - ¾ cup sugar
- ½ cup flour
- ¼ cup butter
- Grease 9x12 or 10 inch round spring form pan. If you want to be able to lift out rectangular shaped cake, line pan with parchment paper.
- Mix dry ingredients and cut in butter with pastry blender, till crumbly.
- In a separate small bowl, beat eggs with fork, stir in buttermilk and vanilla.
- Add wet ingredients to dry ingredients, stirring to moisten.
- Divide batter, spreading just over half of it (about 2/3) into greased pan.
- Spread with cherries and then raspberries. (frozen raspberries are easy to crumble by hand)
- Using a teaspoon, dot the rest of the batter over the fruit.
- Make crumb topping, using pastry blender, and sprinkle over cake.
- Bake at 350° F for 45 - 50 minutes.
- Serve plain, with whipped cream or ice cream.
That looks so yummy I almost tried to lick my screen for a taste! YUM!
ReplyDeleteThat just looks amazing! I would eat all the crust off the top! heehee! Hugs! ♥
ReplyDeleteOh my....I would love a piece of that right now with my coffee....but I'll eat my oatmeal now and bake this up some other time.
ReplyDeleteFirst of all, the comment by Lois made me laugh out loud this morning!
ReplyDeleteSecondly, I just may have to take you guys off of my 'watched blogs' list if you keep posting such yummy photos and recipes because it is doing NOTHING for my New Years resolve!! Mmmmmmmmmm...
This looks wonderful! I'm making this recipe over the weekend for sure. Thanks for posting it!
ReplyDeleteLove the way it looks, making this for my hubby.
ReplyDeleteLove the visuals. Wonderful post. You guys are getting so professional Thanks
ReplyDeleteI needed a dessert idea for my company tomorrow. This will fit the bill perfectly. Your/your Mom's recipes are always winners.
ReplyDeleteI like the visual learner. I like step by step instructions with pictures. Thanks for sharing.
ReplyDeleteSherry Iowa
Sounds yummy and I LOVE your mosaic for the visual learner!
ReplyDeleteBeautiful Anneliese.
ReplyDeleteLooks so good..I would have liked some with my coffee this afternoon.
ReplyDeleteOh dear . . . I think I have all the ingredients on hand - and I was trying to cut back on desserts :) Great visual too! Thanks <3
ReplyDeleteOh yum. Two of my favorite fruits in one place!!
ReplyDeleteBefore I even scrolled down I just knew that was a 'dish' by Anneliese.
ReplyDeleteI made this yesterday and we loved it. I was going to freeze some of it but it's too good. Thanks for sharing this yummy recipe.
ReplyDeleteThat looks delicious! I love cherries and raspberries and coffee cakes, so it has to be good.
ReplyDeleteI made this last night - it is soooo delicious - and easy. Hubby couldn't get enough of it. Thanks for this keeper recipe!
ReplyDeleteI am wondering if this dessert is best served warm, or is it still just as delicious baked ahead of time (earlier in the day)?
ReplyDeleteIf it can be baked ahead of time, then I'll plan to make it for our Care Group this week!
Thanks Mrs. F. :)
Jen - this cake definitely does not need to be served warm ... it's just as good completely cooled off. Im fact, it keeps well (covered) in the fridge for days. Does not dry out.
ReplyDeleteI made this for Care Group last night - delicious!! Thanks for your many recipes that I use over and over again, Anneliese!!
ReplyDeleteThis is the first recipe from your site that I've tried, and what a delight! So very easy, and so very good. I added a little lemon zest sprinkled over the cherries (after I'd licked the spoon, I thought they were a little lacklustre). A very big thank-you & now I'm eager to try so many more of your recipes....
ReplyDeleteI have tons of fresh sour cherries - could I substitute fresh fruit (maybe macerated with sugar) for the pie filling? Thanks!
ReplyDelete