Easy Cherry Coffee Cake

Way back in the ’60’s my mother would make a dessert something like this cherry coffee cake. Hers wasn’t exactly like this, and if I remember correctly she called it a magic cobbler. I’d love to have that recipe she used. I’m pretty sure she made hers with self-rising flour and milk, but beyond that I don’t know. I do remember that the batter rose to the top and made a crust. This recipe makes a cake-like layer at the bottom. The recipes are different, but enough alike that I was reminded of helping mother cook when I was a little girl. Mother didn’t leave behind enough of her recipes in written form. If anyone has that old magic cobbler recipe send it my way, please.

This cherry coffee cake is perfect to carry to a potluck. It also goes well with an afternoon coffee or tea. Adding whipped cream or a scoop of ice cream would turn it into a fancy dessert.

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Easy Cherry Coffee Cake

1/2 cup sugar
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, melted
2 eggs, slightly beaten
1/2 cup milk
1 (21 ounce) can cherry pie filling

Preheat oven to 325 degrees F. Prepare a 9 x 13-inch baking dish with cooking spray. In a medium bowl, whisk together sugar, flour, baking powder, and salt. Add melted butter and stir with a fork until mixture is crumbly. Reserve 1/2 cup of the crumb mixture to be used as topping, set aside. Add eggs and milk to the remaining crumb mixture. Spread batter in the prepared baking dish. Spread cherry pie filling over the batter, but do not mix. Sprinkle the reserved crumbs over the top. Bake for 45 minutes.