We’re only a few weeks into winter and I’m already craving fresh fruit like cherries. However, after checking my pantry, I found a few extra cans of pie filling and thought this would be the perfect breakfast dish to make for the weekend.
Mardi Gras is coming in up. This year, Fat Tuesday will fall in the first week of February. January 6th kicks off the Mardi Gras season with Kings Day. Over the past week, I’ve been seeing all the local grocery stores stocking up on king cakes. While I won’t indulge in my first one for a few more weeks, it has left me hungry for a sweet breakfast cake.
Lately, I’ve been making my own cold brew coffee and I just love to dip this homemade crumb cake into a fresh glass of iced coffee.
What I like about coffee cake is that the filling is pretty easy to customize. I’ve made sweet breakfast cake with lemon extract and blueberry filling before.
Perhaps, the pie filling is the easiest to swap out. You can use any flavor you want. I always buy pie filling in the baking section of the grocery store when it’s on sale. That way, I have pie filling on hand for special occasions like this weekend. During summer, you can make your own apple, peach or strawberry filling to use in place of store-bought pie filling. Otherwise, if you’re like me, cherry or blueberry pie filling isn’t a problem to use during the winter months, especially when you want something sweet for breakfast.
If you’re looking for more breakfast options, try this Easy Cherry Cream Cheese Danish. I like to serve this Cherry Crumb Cake with a savory casserole like this Cheesy Bacon, Egg and Hashbrown Casserole or these Hashbrown Cheese Egg Cups.
Next week, I’ll share another pie filling recipe just in case you’re looking for an easy dessert recipe where you’ll be able to use up extra pie filling.
Cherry Crumb Coffee Cake
For the Cake
- 1/2 cup ( 1 stick ) butter, at room temperature
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon almond extract
- 1 teaspoon pure vanilla extract
- pinch of salt
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon ground cinnamon
- 3/4 teaspoons baking powder
- 3/4 cup cherry pie filling
- 1/2 cup finely choppy pecans or walnuts
- 5 tablespoons butter, softened
- 3/4 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1 tablespoon ground cinnamon
- 1 cup powdered confectioners' sugar
- 1 1/2 tablespoons water
- Preheat oven to 325 degrees F. Prepare an 8x8 or 9x9 square baking dish with cooking spray; set aside.To make the cake, in a bowl fit with a mixer, cream granulated sugar and butter. Add eggs, one at a time. Add vanilla and almond extract, plus a pinch of salt. In a small bowl, whisk together flour, baking powder and cinnamon. Add dry ingredients to butter mixture and beat just until moistened.Spoon batter into prepared pan; spread evenly. Prepare the cherry filling. Combine cherry pie filling and nuts. Drop spoonfuls of cherry filling onto top of cake. Use a spoon to carefully poke cherries down into batter.To make the topping, combine butter, flour, brown sugar and cinnamon. Pinch topping together until crumbs form. Carefully press crumb mixture into top of cake.Bake crumb cake 50-60 minutes or until a toothpick inserted into the center comes out clean. Allow cake to cool before icing. To make the icing, combine powdered confectioners' sugar and water. Mix until smooth. Drizzle over the top of crumb cake.
Allow icing to set; cut cake.
Nutritional information is only an estimate and it's accuracy is not guaranteed to be exact.
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