I got this as a shower recipe over 25 years ago. This recipe came from my sister’s aunt-in-law who has since passed away. Seems a lot of my recipes that I use items from the stockpile came from folks that lived in a different era where home cooking was the norm not the exception.
With this recipe the cook time is 45 minutes. I can honestly say that I have never, ever only baked this for 45 minutes. Baking time is always closer to an hour and I always test with a toothpick in the center to make certain it is done.
Cherry Kuchen
13″ x 9″ Pan
350º
45 minutes
2 sticks of butter or margarine
1 c sugar
2 eggs
1 tsp baking powder
2 c flour
1 tsp vanilla
1 can cherry pie filling
Beat 2 sticks of butter until creamy
Add 1 cup sugar, beat
add 2 eggs, beat slightly
add 2 c flour and 1 tsp baking powder slowly and mix well
add 1 tsp vanilla and beat until smooth
Pour mixture into a greased 13″ x 9″ pan. (Actually it will be more like a clump than a pour) Spread dough to cover bottom of pan reserving 1 cup of batter
Spread 1 can cherry pie filling over batter in pan
Drop remaining batter in spoonfuls over filling
Bake 45 minutes until cooked. Cool slightly and serve.
Serves well when a day or two old. I refrigerate, but I’m not sure that is necessary.
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Older Stockpile Recipe Posts:
Stockpile Recipe – Ice Cream Cake
Stockpile Recipe – Deviled Eggs
Stockpile Recipe – Sour Cream Cheesecake
Stockpile Recipe(s) – Cool Whip
Stockpile Recipe – Easy Chicken
