Since I first made this recipe years ago it has been a favorite of mine. The recipe came from a cookbook that was made at my Mom's place of employment that she gave us when we first got married. This cake is moist and delicious and stays good for days. The only change I've made over the years is substituting greek yogurt for the original sour cream.
3 cups flour 2 eggs, beaten
1 tsp. baking powder 1 cup greek yogurt
1 tsp. soda 1 tsp. vanilla
1 cup sugar 1 can Cherry Pie Filling
1 cup butter
1/2 cup sugar 2 T. melted butter
1/2 cup flour
1- Whisk flour, baking powder, soda, and sugar together.
2- Cut butter into mixture until crumbs form.
3- Add eggs, yogurt and vanilla. Mix well. The batter will be very stiff.
4- Spread half of batter in the bottom of a greased 13 x 9 inch pan. I use a little over half for this layer.
5- Spoon the cherry pie filling over the top. Then spread evenly with the back of the spoon, covering the bottom layer.
6- Drop spoonfuls of the remaining batter on top of cherries. Using two forks, spread the batter over the cherries. You can leave some cherry showing through.
7- Mix the crumb topping. I usually melt the butter in a small bowl, then add the sugar and flour. Stir with a fork until mixed well.
8- Sprinkle crumbs over the cake.
9- Bake at 375 for 40 minutes.