2 1/4 cup all-purpose flour
3/4 cup granulated sugar
2/3 cup butter, softened
1/2 tsp baking powder
1/2 tsp baking soda
3/4 cup carnation evaporated milk (undilute, d)
1 tbsp lemon juice
1 each egg
1 tsp almond extract
19 oz cherry pie filling
1/3 cup sliced almonds
Directions
Combine flour and sugar in a large bowl. Cut in butter until mixture
is crumbly. Set aside 1/2 cup of the mixture. Add baking powder and
baking soda to the remaining flour mixture. Combine evaporated milk
and lemon juice. Stir well and leave 5 minutes until thickened. Add
egg and extract; beat well. Add to dry ingredients; stir just until
moistened. Spread 2/3 of the batter over bottom and about 1 inch up
the side of a greased 9-inch springform pan to form a shell. Spread
pie filling in shell. Drop small spoonfuls of remaining batter over
pie filling. Stir almonds into reserved crumb mixture. Sprinkle
evenly over cake. Bake in 350F oven 50 to 55 minutes. Makes 1 cake.
NOTE: You can substitute 2 1/4 cups All-Purpose Wheat & Oat Flour -OR-
2 1/2 cups Cake & Pastry Flour.
Servings: 1 servings
Cherry Streusel Coffeecake Recipe brought to you by Recipe Ideas
Categories: Cake; Coffee; Dessert; Fruit; German
The History of Recipes
Academics have found proof that recipes existed back into antiquity, certainly as far back into history as pharonic Egypt, and potentially, even further back. In practice though, mostly, these early cookbooks were just simple hieroglyphic recipes for food preparation.
Interestingly, the oldest recipe discovered, according to experts in ancient history is a series of ancient tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful and exhilarated. Closer to modern times, there are a couple of recipe books which were published in the fourteenth century : a book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are a little misleading though, these books are unconnected to the indian food that appears on menues today, but rather accounts of the types of food prepared by the cooks of the upper classes of those days. In the fifteenth century, the Crusaders brought back a variety of foods and spices from the holy lands, including spices like basil and rosemary. The introduction of these new tastes caused an eruption in publications on food, some of which are now in private cookery archives. During the succeeding few centuries, the wealthy families of the West competed to serve up the most extravagent banquests, and consequentially the best chefs and their collection of recipes increased in prestige. Notwithstanding that, it wasn`t until the 19th century that fine cookery and recipe publications rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collating, verifying, and publishing recipes that were common in the better off homes of the day. Like it or not, the introduction of television brought us TV cooks and the demand for the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, permitting everybody to search through massive numbers of recipes like the ones you can find on our site. |
We hope you enjoy this Cherry Streusel Coffeecake recipe.
