Ingredients:
1/3 cup sugar
1/4 cup all-purpose flour
1/4 cup Butter Flavor Crisco
1/2 cup chopped walnuts
3/4 cup Butter Flavor Crisco
1 1/4 cups sugar
1 teaspoon vanilla extract
3 eggs
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/2 cups sour cream
1 (21 ounce) cans cherry pie filling
1 tablespoon milk
1 cup powdered sugar
1/2 teaspoon vanilla extract
Directions:
To make the topping: In a small bowl, add the sugar and flour.
With a pastry blender, cut in the shortening until mixture is like coarse crumbs.
Add in walnuts; stir and set aside.
To make the cake: In a mixing bowl, cream the shortening, sugar, and vanilla.
Add in the eggs, beating well.
In another bowl, add the flour, baking soda, and salt; stir to combine.
Add the dry mixture to the creamed mixture alternately with the sour cream; stir well after each addition.
Spread half of the batter into a greased 13×9 inch baking dish.
Spread half of the pie filling evenly over the batter.
Repeat layers.
Sprinkle topping mixture evenly.
Bake at 350 F for 50 minutes or until the top is browned and pick comes out clean.
Let cool slightly.
For glaze: In a small bowl, mix together the milk, powdered sugar, and vanilla; Drizzle over the coffee cake.
Cut into squares and serve.
Servings: 12
Time preparation: 35 min.
Time total: 85 min.