Ingredients:

1 1/2 sticks butter

1 1/2 cups sugar

3 eggs

1/2 teaspoon pure vanilla extract

3 cups flour

1 1/2 teaspoon baking soda

1 cup sour cream

1 21-ounce can cherry pie filling

1/2 cup flour (streusel topping)

1/4 cup sugar (streusel topping)

1/2 teaspoon cinnamon (streusel topping)

1/2 stick butter, cold (streusel topping)

3/4 to 1 cup powdered sugar (glaze topping)

1/2 tablespoon butter, melted (glaze topping)

1 tablespoon milk, warmed (glaze topping)

Directions:

1. Preheat the oven to 375 degrees and grease two 9-inch round cake pans. Cream the butter and sugar together. Beat in the eggs until the mixture is very light and fluffy, and then add the vanilla. Combine the flour and soda and add to the creamed mixture alternately with sour cream.

2. Divide the batter evenly between the two pans. Dollop the cherry fruit filling on top.

3. Using a pastry blender, combine the ingredients for the streusel topping - sugar, butter, cinnamon, and flour until crumbly. Sprinkle over the top of the cake and fruit. Bake for 30 to 35 minutes until the cake tests done. Remove from the oven and cool slightly.

4. Combine powdered sugar, melted butter, and milk for glaze. Drizzle over the top of the cake. 5. Serve. Yields two 9-inch round cakes.

Bon Appetit!