Franconia Market Recipes
https://2179.shurfinestores.com/Recipes/Detail/5688/
Pound Cake with Coconut Cherry Streusel
Yield: 6-8 servings
Preparation Time: 10 min; Cook: 7 min
Ingredients
| 1/2 |
cup |
coconut, toasted*
|
|
|
| 1 |
can |
(21 ounce) cherry pie filling
|
|
|
| 1 |
teaspoon |
almond extract
|
|
|
| 1/2 |
cup |
rolled oats
|
|
|
| 2 |
tablespoons |
all purpose flour
|
|
|
| 3 |
tablespoons |
brown sugar
|
|
|
| 1 |
teaspoon |
ground cinnamon
|
|
|
| 3 |
tablespoons |
cold butter, cut into small pieces
|
|
|
| 1 |
loaf |
pound cake
|
|
|
Directions:
*Toast coconut (see instructions below).
Pour cherry filling into an 8 inch microwave safe pie plate. Stir in almond extract and spread mixture evenly in dish.
In a small bowl, combine toasted coconut, oats, flour, brown sugar and cinnamon; mix together.
Cut in butter with a fork until mixture is crumbly. Sprinkle oat mixture over cherry filling.
Microwave, uncovered, on HIGH for 6 to 7 minutes until filling is hot and bubbly.
Spoon over sliced pound cake.
*To toast coconut:
Heat oven to 350 degrees F. Spread coconut in a thin layer in shallow baking pan. Bake 5 to 7 minutes, stirring occasionally, until light golden brown.
Photo and food styling by Webstop
Please note that some ingredients and brands may not be available in every store.
Franconia Market Recipes
https://2179.shurfinestores.com/Recipes/Detail/5688/