#2980 - Scratch Cherry Coffee Cake

(by Shirley McNevich)

3 eggs
1 1/2 cups white sugar
3/4 cup canola oil
1/2 cup orange juice
3 cups flour
3 tsp. baking powder
Topping: 1 - 21oz. can cherry pie filling; 4 tsp. white sugar; 1/2 tsp. cinnamon

In a mixer add eggs and 1 1/2 cups white sugar--beat. Add canola oil and orange juice--beat. Add baking powder--beat. Slowly add flour--beat. Pour HALF of the batter into a greased 9 x 13 cake pan. Drop all of the cherry pie filling by spoonfuls on top of the batter. Spread the rest of the batter over the top. In a bowl add the 4 tsp. white sugar and cinnamon--stir to mix. Sprinkle the cinnamon mixture evenly over the top of the batter. Bake at 325 degrees for 15 minutes, then without opening the oven door increase the temperature to 350 degrees and bake for another 40-45 minutes.