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    You are in: Home / Recipes / Cherry Ripple Sour Cream Coffee Cake Recipe
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    Cherry Ripple Sour Cream Coffee Cake

    Cherry Ripple Sour Cream Coffee Cake. Photo by pattikay in L.A.

    1/1 Photo of Cherry Ripple Sour Cream Coffee Cake

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    55 mins

    0 mins

    Marz's Note:

    From Cooking Light. Posting for safe keeping sake.

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    Ingredients:

    Serves: 16

    Yield:

    cake

    Units: US | Metric

    Streusel

    Cake

    Directions:

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

    Ratings & Reviews:

    • on June 11, 2009

      55

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 25, 2008

      55

      This a lovely coffee cake - it's moist and has nice flavor. I gave a piece to my 9-year old and she went right back and cut herself a second piece as soon as she finished. I used bing cherries rather than tart cherries, though I'm sure tart would be good as well (as would blueberries, raspberries, etc.). I didn't have any orange juice concentrate, so I added a bit of orange juice from the carton - I'm sure the added intensity of the concentrate would be best. I added a bit more cinnamon, and added some allspice and cloves as well to the streusel. Thanks for sharing!

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Cherry Ripple Sour Cream Coffee Cake

    Serving Size: 1 (96 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 268.8
     
    Calories from Fat 78
    29%
    Total Fat 8.7 g
    13%
    Saturated Fat 1.7 g
    8%
    Cholesterol 18.4 mg
    6%
    Sodium 206.9 mg
    8%
    Total Carbohydrate 43.8 g
    14%
    Dietary Fiber 2.1 g
    8%
    Sugars 23.6 g
    94%
    Protein 4.8 g
    9%

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