Recipe by swissms
Perfect for brunch. Dried cranberries could be substituted for the cherries.
Top Review by sheltiegirl79
I love this coffeecake. I make one on a trial run, but I think I cooked it a bit too long because it was kind of dry. Also, I used dried cranberries and it was ok. However, I made another one for a church brunch, made sure I didn't bake it too long AND used the dried sour cherries. It went over really well and there was less than a fourth of the cake left (and we only had forty people for the brunch and we had several other baked goods). I liked the sour cherries so much better. The worst part was the zesting of the lemons!!
- 1 1⁄2 cups dried tart cherries
- 4 cups all-purpose flour
- 1 tablespoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 8 ounces unsalted butter, room temperature
- 2 1⁄4 cups granulated sugar
- 3 tablespoons freshly grated lemon zest
- 5 eggs
- 1⁄4 cup fresh lemon juice
- 1 cup plain yogurt
- 1 cup powdered sugar
- 2 teaspoons freshly grated lemon zest
- 2 tablespoons fresh lemon juice
Directions See How It's Made
- Preheat oven to 325°F Lightly oil a 12-cup bundt pan.
- Place dried cherries in a medium bowl and cover with hot tap water. Let soak and plump for 10 minutes, then drain.
- Sift flour, baking powder, baking soda and salt into a medium bowl.
- In large bowl combine butter, sugar and lemon zest with electric mixer. Mix until smooth and pale in color, about 5 minutes.
- Add eggs, one at a time, fully incorporating each egg into batter.
- Add the lemon juice. Mix well.
- Alternately add small amounts of the flour mixture and the yogurt to the batter, mixing with a wooden spoon just until all dry ingredients are incorporated into the batter.
- Gently fold the cherries into the batter, taking care not to over mix. Pour batter into the prepared bundt pan, filling two thirds of the pan.
- Bake on center rack of oven for 1 hour, or until the top is golden brown and center of cake is done. Let cool in the pan on a wire rack for at least 20 minutes.
- Loosen the sides of the cake with a sharp knife. Invert the pan onto a serving plate. Let cake cool completely.
- Sift powdered sugar into medium bowl, then add lemon zest and lemon juice. Mix with a spoon until smooth. Drizzle glaze over the cooled coffeecake.