Streusel coffee cakes are simple to make and deliver a lot of bang for the buck. In this recipe sour cream gives a lovely tang and compliments the sour cherries. Out of season you'll find sour cherries, frozen or canned, at many ethnic grocery stores. The streusel topping makes about four cups. You'll use just one cup for this recipe. Refrigerate or freeze the extra and you'll have it on hand for future cakes or muffins The cake keeps well for four days at room temperature wrapped well in Saran wrap, or under a glass dome.
|CHERRY STREUSEL COFFEE CAKE|| |
: Mrs Butterfingers
- ½ cup (4 oz) unsalted butter at room temperature, plus more for pan
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 cup sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 1 cup sour cream
- 1 cup frozen sour cherries, thawed and drained well
- 1 cup Streusel (recipe follows)
- Milk glaze (recipe follows)
- Preheat oven to 350F.
- Butter and flour a 9 inch tube pan and set aside
- In a medium bowl, sift together the flour, baking powder, baking soda, and salt and set aside.
- In the bowl of a stand mixer with paddle attachment, beat the butter until cream.
- Add the sugar slowly while beating.
- Add eggs one at a time beating well between additions
- Add vanilla and continue beating until light and fluffy.
- Add the flour mixture in three parts, alternating with the sour cream and beginning and ending with the flour.
- Beat until just combined(over beating will toughen your cake) scraping down the sides of the bowl as needed.
- Spoon about half the batter into the prepared pan.
- Arrange the cherries in a single layer on top of the batter; avoid placing any cherries against the pan's edge, as they may stick or burn if not fully encased in batter.,
- Top with the remaining batter making sure it is evenly distributed, and smooth with an offset spatula.
- Sprinkle l cup of streusel evenly over the top of the batter.
- Bake until the cake is golden brown and springs back when touched, 40-45 minutes.
- Transfer the pan to a wire rack set over a rimmed baking sheet, and let the cake cool 10 to 15 minutes.
- Invert the cake onto the rack, then reinvert(so streusel side is up), and let cool completely.
- Spoon the glaze over the cake letting it drip down the sides.
- Let the cake sit until the glaze is set, about 5 minutes, before serving.
- Cake can be kept at room temperature, wrapped well in plastic, for up to 4 days, or under glass cake dome.