Lovely and Yummy!

I was experimenting in the kitchen..which is something that goes on around here quite often. I get these ideas that I think would be a good time and then I get to work to figure them out. Anyway, so yesterday I wanted to do something with the can of cherry pie filling I had. Normally, I'll top whole wheat waffles with them and add a little whipped cream. A special treat (I'm not all that into giving my kids sweet stuff all the time. I'm pretty strict about that sort of thing. Earned treats and holidays only, really. They have enough going against them as it is with my dental genes..they don't need an extra boost to get things rotting. And absolutely not on the soda. No. Mean mom! Meeaannn!!!!).

But... I wanted coffee cake. Cherry topped coffee cake? Sure, okay. So I found two recipes and mixed them together and came up with this:








Topping:

2/3 C. chopped pecans
2/3 C. quick cooking oats
3 T. brown sugar
3 T. butter
1 1/2 t. cinnamon

Mix together..set aside


Cake:

1 1/2 C. sugar
1/2 C. butter
1/2 C. shortening
1/2 t. baking powder
1 t. vanilla extract
1 t. almond extract
4 eggs
3 C. flour

1 21 oz. can cherry pie filling, drained



Combine first 7 ingredients and slowly add flour (make sure it's spooned into the measuring cup and leveled off). Mix till smooth. Pour batter into a greased 9x13 pan, scatter drained cherries all over and finish off with the topping mixture. Bake at 350 for 40-45 minutes..or until a knife or toothpick inserted into the center comes out clean.


I also had white chocolate left over from holiday baking so I melted that down and drizzled it over the top of the cake after it came out of the oven.





It's super delicious!