NOTE: Use real butter to make a delightful difference in this easy coffee cake. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg and vanilla, beating until blended. Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Pour batter into a greased and floured 13- x 9-inch pan. Spoon cherry pie filling over top; sprinkle with Crumb Topping. Bake at 350? for 50 to 60 minutes or until golden brown. Serve warm. Yield: 15 servings. Formatted for you by: Bill Webster Posted to MC-Recipe Digest V1 #790 by Bill Webster
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|Serving Size: 1 Serving (73g)|
|Recipe Makes: 15 Servings|
|Calories from Fat: 60 (22%)|
|Amt Per Serving||% DV|
|Total Fat 6.7g||9 %|
|Saturated Fat 4.1g||20 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 30.7mg||9 %|
|Sodium 310.1mg||11 %|
|Potassium 36.8mg||1 %|
|Total Carbohydrate 52.9g||16 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 52.4g|
|Protein 2.3g||3 %|
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Calories per serving: 276
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