Cherry Crunch Coffee Cake

 

    Mrs. Pidgeon's "Tiajuana Casserole" hooked us, but her Cherry Crunch Coffee Cake reeled us all in!

This was unlike anything else I've ever eaten, and I'm not kidding when I tell you I had it at every meal until it was gone.  This tastes incredible with coffee (as suggested in the name) but is also delicious warm and topped with ice cream, or simply straight out of the pan with a fork!

Cherry Crunch Coffee Cake

½ cup brown sugar
2 Tbsp flour
2 Tbsp butter
1/3 cup nuts ( I used very finely chopped walnuts)
1 ½ cups flour
1 ½ tsp baking powder
¼ tsp salt
2 eggs
1 cup sugar
¼ cup melted butter
½ cup milk
1 can cherry pie filling

Mix first 4 ingredients for topping; set aside. Mix flour, baking powder, and salt. Beat eggs until thick; gradually add sugar. Stir in melted, cooled butter. Add flour mixture alternately with milk. Beat until smooth. Spread half of batter in a greased 9” square pan. Spoon pie filling over batter. Cover with remaining batter. Sprinkle with topping.  Bake at 350 F for 45-50 minutes.

This is still my favorite dish from Mrs. Pidgeon's box so far- please try and enjoy!  Let me know if you used any variations on fruit or nuts and how you liked it.