Cherry Sour Cream Coffee Cake

Linda Mericle

By
@bakermom2

I love a good streusel coffee cake. I am always looking for an occasion to make one. (Oh, the mail came early?? Well...) I use my mothers old angel food cake pan that made me many a cake when I was growing up. This recipe made me sit up and take notice when it mentioned brandy soaked cherries. Actually, just the cherries got me. Cherry scones, cherry kutchen...Notice a secret ingredient in the streusel that just adds a little hint of something. This cake is moist, tender and delicious! Oh heck, I think I will go have another little piece.


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Rating:

Serves:

16-18

Prep:

45 Min

Cook:

1 Hr

Method:

Bake

Ingredients

3 c
all-purpose flour
1 c
dried cherries (sweet or sour)
1/2 c
brandy or rum for soaking cherries
1 1/2 c
sugar
1/4 c
butter
3
eggs
16 oz
container sour cream
1 Tbsp
vanilla
2 tsp
baking powder
2 tsp
baking soda
1/4 tsp
salt

STREUSEL TOPPING

1 c
chopped walnuts or pecans
1/2 c
brown sugar
1 tsp
cinnamon (or pumpkin pie spice)
1/2 tsp
nutmeg (unless using above spice)
2 tsp
cocoa powder
2 Tbsp
melted butter

Directions Step-By-Step

1
Combine the streusel topping ingredients together in a bowl in the order listed. Stir together with a fork until well blended and set aside.
2
preheat the oven to 350. Grease a 10" tube pan with removable bottom (angel food cake pan). Then sprinkle a couple of spoonfuls of flour into it, rotating the pan and shaking the flour around bottom and sides. Discard any extra flour.
3
In a small saucepan, bring the dried cherries and brandy (or liquor or choice) to a boil over high heat. When it is boiling, cover the pan, remove from heat. Let stand 20-30 minutes, until cherries are tender. Then drain excess brandy off. Set cherries aside.
4
Beat sugar and butter in a standing mixer or with a hand mixer until light and fluffy. Add eggs, one at a time, beating well. Beat in sour cream and vanilla.
5
Add the 3 cups of flour, baking powder, baking soda and salt. Beat at low speed just until blended. Stir in cherries with danish whisk or wooden spoon.
6
Spoon half the batter into the prepared pan. Sprinkle half the streusel topping over it. Dollop the remaining batter over the streusel and smooth it out with the back of a spoon. It helps if the spoon is damp, it sticks less. The top with the remaining streusel.
7
Bake for 1 hour or until a wooden skewer inserted into the middle comes out clean. Cool in the pan on a rack for at least 10 minutes. Loosen the cake from the sides and remove the center of pan, with the cake, to a rack. Using a knife, loosen the cake from the bottom and center. I just cut the cake out, but if you want a presentation, you can use a clean towel, draped over the top of the streusel, carefully inverting off the pan, then placing on a cake plate or platter. Serve cool or warm.

About this Recipe

Course/Dish: Other Breakfast, Cakes
Main Ingredient: Flour
Regional Style: American