Cherry Coffeecake

By MaryGladys

Ingredients

• Topping
• 3/4 cup firmly packed brown sugar
• 1/2 cup all-purpose flour
• 1/2 cup old-fashioned or quick-cooking oats, uncooked
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/3 cup butter or margarine, softened
• Batter
• 1-1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 3 Tbs butter or margarine
• 2 eggs
• 3/4 cup milk
• 1 (21-ounce) can cherry filling and topping

Preparation

Step 1

For topping, combine sugar, flour, oats, cinnamon and nutmeg in a medium mixing bowl; mix well. Cut in butter to make a crumbly mixture. Set aside.

For batter, combine flour, sugar, baking powder and salt in a large mixing bowl. Cut in butter until mixture resembles coarse crumbs.

Add eggs and milk; mix just until dry ingredients are moistened. Do not overmix; batter will be lumpy.

Spread half the batter into a lightly greased 13x9x2-inch baking pan. Spoon cherry filling evenly over batter. Top with remaining batter. Sprinkle reserved topping over batter.

Bake in a preheated 350-degree oven 30 to 35 minutes, or until golden brown. Serve warm.