Classic 1970s Cherry Coffee Cake

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The 70s was a decade that leaned into convenience and time-saving measures like using pre-packaged cake mixes and fillings.

The canned cherry pie filling in this cherry coffee cake recipe gives the cake a sweet, tangy centre and is a perfect representation of the type of time-saving shortcuts common to many recipes of that era.


The original recipe appeared in ‘The All New Portal to Good Cookery’ published in 1972.


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INGREDIENTS

  • 1 cup unsalted butter (227g)
  • 1 cup granulated sugar (200g)
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3 cups sifted cake flour (300g)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup sour cream (240g)
  • 20 oz. can cherry pie filling (540ml)

Crumb Topping:

  • ¼ cup cake flour (27g)
  • 1 tablespoon unsalted butter (14g)
  • ¼ cup granulated sugar (50g)

Note: All ingredients should be at room temperature unless otherwise stated.


Method:

  • Preheat oven to 375°F/190°C
  • Grease and flour a 13x9-inch pan (33x23cm)

  1. In a large mixing bowl, cream butter and sugar.
  2. Beat in egg, one at a time.
  3. Mix in vanilla extract.
  4. Into a separate bowl, sift pre-sifted flour, baking powder, and baking soda. Mix well to combine.
  5. Add the flour mixture to the batter alternately with the soft cream.
  6. Spread half the batter over the bottom of the pan.
  7. Pour and spread the pie filling on top of the batter.
  8. Carefully spread the remainder of the batter over the cherries. 
  9. In a small bowl mix the topping ingredients together (flour, butter, sugar). Until crumbly.
  10. Sprinkle topping over the surface of the cake.
  11. Bake in a preheated oven at 375°F/190°C for 38-45 minutes.
  12. Once baked, removed from the oven and cool in the pan.

Cut, serve, and enjoy!


Final verdict: It was a pretty good cake. But it didn't blow me away. It was a 1970s bake, that's for sure. But there are some great coffee cake recipes out there and I'm much more likely to try one those than make this one again. 


Original recipe:


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