Cherry Ripple Sour Cream Coffee Cake

READY IN: 55mins
Recipe by Marz

From Cooking Light. Posting for safe keeping sake.

Top Review by Mezzopiano

The cake is so moist and flavorful. Wonderful way to use up fresh fruit. I used slivered almonds in the streusel and it was delicious.

Ingredients Nutrition

Directions

  1. To prepare streusel: Lightly spoon whole wheat flour into a dry measuring cup; level with a knife.
  2. Combine whole wheat flour and next 4 ingredients.
  3. Add concentrate and 1 tablespoon oil; stir until crumbly -- set aside.
  4. Preheat oven to 350°F.
  5. To prepare cake, coat a 9-inch tube pan with cooking spray.
  6. Combine 1/4 cup oil and melted butter in a medium bowl.
  7. Add granulated sugar, vanilla, egg, and egg white; beat with a mixer at medium speed until smooth.
  8. Lightly spoon all-purpose flour in dry measuring cups; level with a knife.
  9. Combine all-purpose flour and next 3 ingredients in a large bowl.
  10. Add flour mixture and sour cream alternately to egg mixture, beginning and ending with flour mixture.
  11. Stir in cherries.
  12. Spoon half of batter into prepared pan; sprinkle with half of streusel.
  13. Spoon in remaining batter; top with remaining streusel.
  14. Bake at 350°F for 55 minutes or until wooden pick inserted in center comes out clean.
  15. Cool in pan 10 minutes on a wire rack; run a knife around outside edge.
  16. Cool completely in pan.

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