The reason it caught my eye is because I love to read Amish fiction. I love the simplicity, the love of God, and the fellowship that the Amish have. And I also love the food. The Amish are known for their many wonderful dishes!
So I followed the link over to Retro Housewife and saw that the cherry coffeecake recipe came from the Amish Cook’s Baking Book, which I promptly ordered.
It came last week, so I got to read through it, and it didn’t disappoint. It’s a cookbook for baking (which I love) and woven throughout is a little Amish history. At the same time I ordered the Amish Cook’s Anniversary Book, which is more of a diary, with a few recipes sprinkled in. I’m loving it!
Amish Cook’s Cherry Cheesecake
1 cup of butter, softened
1 1/2 cups sugar
4 large eggs, beaten
1 tsp vanilla extract
3 cups flour
1 1/2 tsp baking powder
1/2 teaspoon salt
21 oz cherry pie filling
3 tablespoons butter
2 1/2 cups powdered sugar
1 tsp vanilla extract
6 tbsp milk
Preheat the oven to 350
In a medium bowl, cream the butter. Gradually add the sugar and continue stirring until the mixture is creamy. Add the beaten eggs into the sugar mixture in four additions, stirring vigorously for about 1 minute after each addition. Stir in the vanilla. In a separate bowl, sift the flour, baking powder and salt. Gradually add the dry ingredients to the egg-sugar mixture.
Spoon the batter into a 10 by 15 jelly roll pan, reserving 2/3 cup of the batter. Spread the batter evenly in the pan with a spatula. Then pour the cherry pie filling over the batter, spooning it smoothly all the way to the edges. Then drop teaspoonsfuls of the reserved batter over the cherry layer in 4 even dollops each. Bake until the edges are slightly brown and begin to pull away from the pan, about 30 minutes. Remove and let cool.
To make the glaze: Melt the butter over low heat in saucepan, and then pour into a bowl. Gradually add the powdered sugar, beating well after each addition and scraping down the sides frequently. Add the vanilla. Then add the milk, 1 tbsp at a time until the glaze is smooth. Drizzle over warm coffeecake.
Let the cake cool completely and then store in a sealed container.
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