Prep Time 15m
Cook Time 60m
Ready Time 120m
Yield 9 servings


Ingredients
COFFEE CAKE
  • 1/2 cup Crisco® Butter Flavor All-Vegetable Shortening
  • OR 1/2 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 3/4 cup sugar
  • 1 large egg
  • 1/3 cup milk
  • 2 cups Pillsbury BEST™ All Purpose Flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 (21 oz.) can blueberry or cherry pie filling
TOPPING
  • 1/2 cup sugar
  • 1/2 cup Pillsbury BEST™ All Purpose Flour
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup finely chopped walnuts or pecans
  • 2 tablespoons Crisco® Butter Flavor All-Vegetable Shortening
  • OR 2 tablespoons Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
Preparation Directions
  • Step 1Heat oven to 375ºF. Coat an 8 x 8 x 2-inch square pan with no-stick cooking spray.
  • Step 2Combine 1/2 cup shortening and 3/4 cup sugar in large bowl; beat with electric mixer until light and fluffy, about 5 minutes. Beat in egg; blend in milk.
  • Step 3Sift together 2 cups flour, baking powder and salt in medium bowl; add to shortening mixture, blending at low speed.
  • Step 4Spread half the batter in prepared pan; cover with 3/4 can pie filling. Spread remaining batter over pie filling; top with remaining pie filling.
  • Step 5Combine 1/2 cup sugar, 1/2 cup flour, cinnamon and nuts in medium bowl; cut in shortening with pastry blender or two knives until mixture resembles coarse crumbs. Sprinkle over pie filling.
  • Step 6Bake 1 hour or until toothpick inserted in center comes out clean. Cool completely. Cut in squares to serve.
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