My Favorite Cherry Quick Coffeecake
1/2 cup unsalted butter
1 cup sugar
1 teaspoon pure vanilla extract
1/2 cup milk
1/4 teaspoon salt
2 teaspoons Clabber GirlBaking Powder
2 cups all-purpose flour
1 19 ounce can cherry pie filling
Confectioner's Sugar for dusting
Preheat oven to 350° F. Line a baking sheet with parchment paper. Spray a 9 by 13 inch cake pan generously with nonstick cooking spray.
In a food processor, cream the butter and sugar. Add in eggs, vanilla and milk to make a smooth batter. Pour half of batter into pan. Spoon on cherry filling. Top with dollops of batter (wet hands facilitate this).
Bake about 50-65 minutes or until top cake is gently browned. Cool well and then dust with confectioners' sugar.
Recipe by Marcy Goldman Kosher Cuisine with Marcy Goldman
A little of this, a little of that, and in minutes, this cake is in the oven. A great keeping cake. A typical cake of the 1960's, sometimes-denser versions of this recipe were served more as squares, then as cake. Creative cooks in the 60's loved adding convenience food products here and there to their traditional recipes.