Instructions: NOTE: Use real butter to make a delightful difference in this easy coffee cake.

Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg and vanilla, beating until blended.

Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Pour batter into a greased and floured 13- x 9-inch pan. Spoon cherry pie filling over top; sprinkle with Crumb Topping.

Bake at 350 for 50 to 60 minutes or until golden brown. Serve warm.

Yield: 15 servings.

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