We all have those favorite recipes that we take to special occasions, because they’re the best and we know it. My daughter once accused me of never giving her the exact recipe, so my baking surpasses hers. This of course could not be further from the truth…she just needed more practice.
When I was a recipe editor for a local paper I shared this recipe with my readers. A week or so after the issue was released, a parent of one of my confirmation student’s exclaimed it was the best coffee cake she had ever made, “Why this cake is good enough for the church ladies!”
It is very moist and easy to make. I like making it for my family as a breakfast treat on weekend mornings or special occasions. So here is this recipe, exactly as I make it. Enjoy!
3 cups all-purpose flour
2 cups sugar
1 Tablespoon baking powder
1 ½ cups milk
½ cup oil
1 ½ teaspoons vanilla
½ cup butter
1 cup flour
1 cup brown sugar
1 teaspoon cinnamon
In a large mixing bowl, combine all the ingredients and blend with an electric mixer until smooth. Grease a 9 X 13 cake pan and pour ½ of the batter into the pan. Open a can of blueberry or cherry pie filling and pour evenly over the batter, top with remaining batter.
In medium-sized mixing bowl mix the topping ingredients together until crumbs form. Sprinkle topping over cake.
Bake in a 350 degree oven for about 1 hour or until a knife inserted in the center comes out clean.
Also, is good without fruit filling and just the crumb topping on top.