Cherry Coffee Cake recipe

1 c. sugar
1/2 c. butter, softened
1 c. sour cream
2 eggs
1 ts. vanilla
2 c. flour
1-1/2 ts. baking powder
1/2 ts. baking soda
1/2 ts. salt
1 can cherry pie filling (21 oz. can)
1/4 c. flour
1/4 c. sugar
1/4 c. nuts, chopped--your choice
1 ts. cinnamon, fresh ground if you can
3 Tb. butter, chilled

Preheat oven to 325*.
In a large bowl, combine 1 cup sugar and 1/2 cup butter.
Beat at medium speed, scraping the bowl often, until creamy.
Add sour cream, eggs and vanilla.
Continue beating until well mixed.
Add 2 cups flour, baking powder , baking soda and salt.
Reduce speed to low.
Continue to beat until well mixed.
Spread half of batter into greased 13 x 9 glass pan.
Spoon cherry pie filling over batter.
Spoon remaining batter over pie filling; spread carefully.
In a medium bowl, stir together 1/4 cup flour, 1/4 cup sugar, nuts and cinnamon.
cut in remaining butter until mixture is crumbly.
Sprinkle over batter.
Bake 45-50 minutes or until toothpick inserted comes out clean and topping is brown.

Note: Substitute your favorite flavor of pie filling for this recipe.