posted by Marian C Brown 04-15-99 4:07 PM
BLACK FOREST COFFEE CAKE
2 cups all-purpose flour
3/4 cup sugar
1/2 cup cocoa
3/4 cup margarine (not softened)
1/2 tsp. baking powder
1/2 tsp. baking soda
1 egg, beaten
3/4 cup + 2 Tbsp. buttermilk
1 can (19 oz.) good quality cherry pie filling (remove a couple of Tablespoons of the jelly)
Preheat oven to 350 degrees. Grease a 9" springform pan.
In a large bowl, combine flour, sugar and cocoa. Cut in margarine until mixture is crumbly.
Remove 1/2 cup of this mixture; set aside. To remainder of this mixture, add baking powder and baking soda.
In a small bowl, combine egg and buttermilk. Add to dry ingredients all at once; stir just until moistened.
Spread 2/3 of the batter over bottom and part way up sides of prepared pan.
Spoon cherry filling over batter.
The remaining batter is to be scattered across the filling in small pieces (about 1/2 tsp.) with you fingers.
Sprinkle the reserved crumb mixture evenly over top.
Bake for 50-55 minutes. Let stand 5 minutes in pan. Remove to wire rack to cool completely. Drizzle with
DARK CHOCOLATE GLAZE
1/2 cup icing sugar
4 tsp. cocoa
1 to 1-1/2 Tbsp. boiling water
NOTE: If you like a crispier coffee cake, make this the same day you plan to serve it. If you like a moister cake, make it the night before and cover loosley with wax paper.
Watch this cake after you have put it on the rack to cool. Once the filling started to leak from the bottom so I put it on the serving plate right away and it was OK.