CHERRY STREUSEL COFFEE CAKE |
Cuisine: baking
Author: Mrs Butterfingers
Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hour 15 mins
- 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.
Recipe by Mrs. Butterfingers at http://mrsbutterfingers.com/?p=2209
3.2.1215