cherry sour cream coffee cake

How To Make cherry sour cream coffee cake

• 
  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.
• Step 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.
• 
  Step 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.
• 
  Step 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.
• Step 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.
• 
  Step 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.
• 
  Step 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.
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