News From Terre Haute, Indiana

June 2, 2013

TRIED ā€™Nā€™ TRUE: Use any fruit in this coffee cake

Jackie Lindley
Special to the Tribune-Star

---- — This is the season for cherries. This recipe comes from Mary Hunter. She got it from Mildred Funk. It’s very easy. If you have your own cherries, make it as if you are making pie filling. You can also use any fruit in season. We also enjoy blueberries and strawberries. Mary left us a little over a year ago, but her husband has given me her recipes. I have enjoyed every one I have tried. Thanks, Jim.

Cherry Coffee Cake

1 box Betty Crocker Super Moist Sour Cream Cake Mix

1 cup sour cream

1⁄4 cup water

3 eggs

1 can cherry pie filling

• Mix sour cream, water, and eggs. Well beat lightly. Pour in dry cake mix and mix well. Spread in a 15- by 10- by 1-inch sheet cake pan and drop spoonful cherry pie filling over batter. Do Not Stir.

• Bake 350 degrees for 25-30 minutes.

• Spray or grease/flour your pan.

Glaze

1 1⁄2 cups powered sugar

2 tablespoons milk (more if needed)

• Mix to right consistency. Drizzle over cake after its baked.

Jackie Lindley is a great-grandmother and retired Clark County, Ill., farmer. Send comments and recipes to her at 20472 E. 500th Road, West Union, IL 62477.