For the Cake:
For the Streusel Topping:
- 1/2 cup Unsalted Butter, Softened
- 1 3/4 cups Granulated Sugar
- 2 Eggs
- 2 teaspoons Pure Vanilla Extract
- 3 1/2 cups All-Purpose Flour
- 2 tablespoons Baking Powder
- 1 teaspoon Salt
- 1 1/2 cups Milk
- 21 ounces Cherry Pie Filling
- 4 ounces Semisweet Chocolate, Coarsely chopped
- 1/3 cup Butter, Cold
- 1/2 cup All-Purpose Flour
- 1/4 cup Turbinado Sugar
Preheat the oven to 375°F. Butter a 9 X 13 baking dish.
In a large bowl cream together the butter and sugar. Mix in the eggs and vanilla until the batter is fluffy.
In another bowl whisk together the flour, baking powder, and salt. Alternate adding the dry mixture and the milk, starting and ending with the flour, and mixing between each addition. Fold in the cherry pie filling and chopped chocolate, and then pour the batter into the prepared pan.
To make the streusel topping cut the cold butter into the flour and turbinado sugar. My favorite way to do this is to grate the butter with a box grater and then combine everything with my fingers.
Sprinkle the streusel over the cake batter. It will be clumpy. Just try to cover the surface area as evenly as you can and don’t worry about all the gaps.
Bake for 35 - 40 minutes - a pick inserted into the center will come out mostly clean when the cake is done (the buttery streusel will still look a little gooey on your toothpick).
Let the cake cool before slicing.
Cake portion of this recipe was adapted from Taste of Home’s Blueberry Streusel Coffee Cake recipe.