Now I will admit the first time I made this I had read a blog and they had used a 9X13 inch pan instead of a cookie sheet. We made this in my class and opted to use the 9X13 which would have worked but it took way too much time to bake and we basically ran out of time. It was in the oven for about 45 minutes and it was still doughy in the middle :(. I ended up staying until they were done which was another 10 to 15 minutes.
So I remade it yesterday in a cookie sheet and it was PERFECT! It also serves alot! I didn't count how many slices I got out of it but at least 18 to 22. I cut it like I would a brownie.
Cream the butter and gradually add the sugar until mixture is creamy then add the beaten eggs in four additions (1 at a time), add vanilla
Sift together the flour, baking soda and salt
Gradually add the flour to the mixture
Spread batter (reserving 2/3 cup ) into a cookie sheet (you don't have to grease or flour it)
Add cherry pie filling (or any flavor) and drop the reserve batter on top in spoonfuls
Icing- Melt butter then add powder sugar, milk along with vanilla and stir until smooth.
I make this glaze a lot so I don't even measure it..I might have made more than it calls for...I liked the extra because it covered the whole cake.
Amazing!
So moist and delicious!
Amish Cherry
Coffee Cake
1 cup of butter, softened
1 1/2 cups sugar
4 large eggs, beaten
1 tsp vanilla extract
3 cups flour
1 1/2 tsp baking powder
1/2 teaspoon salt
21 oz cherry pie filling
Glaze
3 tablespoons butter
2 1/2 cups powdered sugar
1 tsp vanilla extract
6 tbsp milk
Preheat the oven to 350
In a medium bowl, cream the butter. Gradually add the sugar and continue
stirring until the mixture is creamy. Add the beaten eggs into the sugar
mixture in four additions, stirring vigorously for about 1 minute after each
addition. Stir in the vanilla. In a separate bowl, sift the flour, baking
powder and salt. Gradually add the dry ingredients to the egg-sugar mixture.
Spoon the batter into a 10 by 15 jelly roll pan (I used a cookie sheet), reserving 2/3 cup of
the batter. Spread the batter evenly in the pan with a spatula. Then pour the
cherry pie filling over the batter, spooning it smoothly all the way to the
edges. Then drop teaspoonsfuls of the reserved batter over the cherry layer in
4 even dollops each. Bake until the edges are slightly brown and begin to
pull away from the pan, about 30 minutes. Remove and let cool.
To make the glaze: Melt the butter over low heat in saucepan, and then pour
into a bowl. Gradually add the powdered sugar, beating well after each addition
and scraping down the sides frequently. Add the vanilla. Then add the milk, 1
tbsp at a time until the glaze is smooth. Drizzle over warm coffeecake.
Let the cake cool completely and then store in a sealed container.
