This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

BREAKFAST TREAT–Start the day with cherry cinnamon coffee cake, a combination of quick-mixed muffin batter and cherry preserves.

CHERRY CINNAMON COFFEE CAKE

1 1/2 c. sifted flour
1/4 c. sugar
2 tsps. baking powder
3/4 tsp. salt
1 egg, beaten
2/3 to 3/4 c. milk
3 tbsp. melted shortening or oil
cinnamon streusel topping (recipe below)
1/2 c. cherry preserves

Sift together flour, sugar, baking powder and salt. Combine egg, milk and shortening or oil. Add liquids to flour mixture, stirring until smooth. Add more milk if necessary to make a spreading batter. Spread batter in greased 9-inch round pan. Sprinkle with cinnamon streusel topping. Drop cherry preserves by half teaspoonfuls over top of batter. Bake in hot oven (400 degrees) about 30 minutes, or until cake tester inserted in center comes out clean.

CINNAMON STREUSEL TOPPING

2 tbsp. sugar
2 tbsp. flour
1 tsp. cinnamon
2 tbsp. butter or margarine

Mix sugar, flour and cinnamon. Cut or rub in butter or margarine until mixture is crumbly.