1/4 cup granulated white sugar
1/4 cup dark brown sugar
1/2 teaspoon ground cinnamon
1/4 cup cold unsalted butter, cut into pieces
1 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup (4 tablespoons) unsalted butter, room temperature
1/3 cup granulated white sugar
1 large egg
1/2 teaspoon pure vanilla extract
1/2 cup milk
2 cans cherry pie filling (your favorite recipe)
Preheat oven to 350 degrees.
Butter, or spray with a non-stick vegetable spray, an 9 x13 baking pan.
For the Streusel Topping: In a large bowl, mix together the flour, sugars, and ground cinnamon. Cut in the butter with a pastry blender or fork until it resembles coarse crumbs. Set aside while you make the cake batter.
For the Cake Batter: In a separate bowl whisk together the flour, baking powder, and salt.
In the bowl of your electric mixer, or with a hand mixer, cream the butter. Add the sugar and beat until light and fluffy. Add the egg and vanilla and beat until incorporated. Add the flour mixture (in three additions), alternately with the milk (in two additions), and beat only until combined. Spread about 1/4 cup of batter into the bottom of the pan.
Place cherry pie filling on top of the batter and cover with about 1/3 cup of the streusel topping.
Place the baking pan in the oven and bake for about 25 - 30 minutes or until the streusel is browned and the filling starts to bubble. Remove from oven and place on a wire rack to cool about 20 minutes. Serve warm or at room temperature, with a scoop of vanilla ice cream.