Real Recipes From Real Home Cooks ®

cherry sour cream coffee cake

Recipe by
Linda Mericle
Dadeville, AL

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.

yield 16 -18
prep time 45 Min
cook time 1 Hr
method Bake

Ingredients For cherry sour cream coffee cake

  • 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
  • 1/4 c
  • 3
  • 16 oz
    container sour cream
  • 1 Tbsp
  • 2 tsp
    baking powder
  • 2 tsp
    baking soda
  • 1/4 tsp
  • 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

How To Make cherry sour cream coffee cake

  • 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.