| BONNY BERRY COFFEE CAKE |
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Yield: one 8-inch coffee cakeBread 1/2 cup Butter Flavor Crisco all-vegetable shortening or 1/2 Butter Flavor Crisco stick 3/4 cup sugar 1 egg 1/3 cup milk 2 cups sifted all-purpose flour 2 teaspoons baking powder 3/4 teaspoon salt 1 can (21 ounces) blueberry or cherry pie filling Topping 1/2 cup sugar 1/2 cup unsifted all-purpose flour 1/2 teaspoon cinnamon 2 tablespoons Butter Flavor CRISCO Stick or 2 tablespoons Butter Flavor CRISCO all-vegetable shortening For bread, cream Butter Flavor Crisco and sugar; beat in egg. Blend in milk; sift dry ingredients together and add to creamed mixture; mix well. Spread half the batter in a greased 8-inch square pan; cover with 3/4 can pie filling. Spread remaining batter over pie filling; top with remaining pie filling. Finish with Topping Recipe below. For topping, combine dry ingredients; cut in shortening. Sprinkle over pie filling. Bake at 375ºF for 1 hour or until cake tests done in center. Cool; cut in squares to serve. Serving suggestions: Serve warm with whipped cream or vanilla ice cream. |
