Ethel’s Cherry Coffee Cake
Ethel’s Cherry Coffee Cake Recipe Card Front
Front of the Ethel’s Cherry Coffee Cake recipe card
There is a notation with the date of September 1965.
COOK’S NOTES
- I have not made this yet so the method needs some work. I THINK after the first baking of 15 minutes that the batter should go on top of the cherry pie filling and then bake for 30 minutes. Your thoughts?
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Ethel’s Cherry Coffee Cake Recipe
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Ethel's Cherry Coffee Cake
Ingredients
- 3/4 cup oil
- 1 1/2 cups sugar
- 3 eggs, beaten
- 3 cups flour, sifted
- 3 teaspoons baking powder
- Juice of 1 orange or 1 lemon
- 1 teaspoon vanilla
- Sugar and cinnamon for top
- Cherry pie filling
Instructions
- Grease 18" x 12" cookie sheet and flour
- Spread dough on the pan
- Sprinkle sugar and cinnamon over the top
- Add pie filling over the sugar and cinnamon
- Bake for 15 minutes until crisp at 350 degrees
- Bake for 30 minutes at 325 degrees