Bed and Breakfast Cherry Crumb Coffee Cake

 

This recipe is now an official breakfast favorite! It is so moist and just SO good. We, obviously, made the cherry version but can not wait to try putting apple or fresh Texas peaches in the center. The crumb topping is especially good with it's sugar and buttery pecan crumbles. Can't wait to have this again! It was gone in two days....(and it was just my husband and I that devoured this...that's so bad) ;)

Ingredients

• 1 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1- 8 oz. carton sour cream
• 1 tsp. vanilla
• 2 cup flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1- 21 oz. can of pie filling-blueberry, cherry, peach, apple, etc.
• Crumb Topping:
• ¼ c flour
• ¼ c sugar
• ½ c chopped pecans
• 3 T butter softened

Instructions

• Cream butter, gradually add sugar, beating until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in sour cream and vanilla. Combine dry ingredients; gradually add to creamed mixture, beating well after each addition. Spread half of batter in a greased 13×9 baking dish. The batter is thick. Spread the pie filling on top of that and top with the remaining batter. It's a bit difficult to spread because it is so thick. I put all of the remaining batter on top before I started to spread. I think this made it a bit easier.
• Sprinkle with crumb topping.
• Preheat oven to 375F and bake for 45 mins.

Source: Simplee Sue