Cherry Crisp Coffee Cake – a delicious recipe with flour, baking powder, cinnamon, margarine, sugar, egg substitute. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350.
2
Grease 9-inch springform pan.
3
In medium bowl, combine 1 3/4 cup flour, baking powder and 1 teaspoons cinnamon.
4
In large bowl, beat 5 tblsp.
5
margarine and 3/4 cup sugar.
6
Blend in egg and vanilla.
7
Gradually add flour mixture alternately with milk until well combined.
8
Spread in pan.
9
Spoon pie filling over batter.
10
Bake 40 minutes.
11
Combine remaining 1/4 cup flour, 1/4 cup sugar and 1 tsp cinnamon.
12
Cut in 1 tblsp.
13
margarine until mixture is coarse crumbs.
14
Stir in water.
15
Sprinkle over top of cake.
16
Bake 15-20 minutes longer or until toothpick comes out clean.
17
Cool in pan on wire rack for 25 minutes.
18
Remove sides of pan and serve warm or at room temperature.
486
kcal
Calories
5
g
Fat
101
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 2 cups flour (divided), 2 teaspoons baking powder, 2 teaspoons cinnamon (divided), 6 tablespoons margarine (divided), and more.
Yes, Cherry Crisp Coffee Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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