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    You are in: Home / Recipes / Lemon Sour Cherry Coffeecake Recipe
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    Lemon Sour Cherry Coffeecake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    20 mins

    1 hrs

    swissms's Note:

    Perfect for brunch. Dried cranberries could be substituted for the cherries.

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    Ingredients:

    Serves: 12

    Yield:

    cake

    Units: US | Metric

    Glaze

    Directions:

    1. 1
      Preheat oven to 325°F Lightly oil a 12-cup bundt pan.
    2. 2
      Place dried cherries in a medium bowl and cover with hot tap water. Let soak and plump for 10 minutes, then drain.
    3. 3
      Sift flour, baking powder, baking soda and salt into a medium bowl.
    4. 4
      In large bowl combine butter, sugar and lemon zest with electric mixer. Mix until smooth and pale in color, about 5 minutes.
    5. 5
      Add eggs, one at a time, fully incorporating each egg into batter.
    6. 6
      Add the lemon juice. Mix well.
    7. 7
      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.
    8. 8
      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.
    9. 9
      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.
    10. 10
      Loosen the sides of the cake with a sharp knife. Invert the pan onto a serving plate. Let cake cool completely.
    11. 11
      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.

    Ratings & Reviews:

    • on April 01, 2012

      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!!

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

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    Nutritional Facts for Lemon Sour Cherry Coffeecake

    Serving Size: 1 (179 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 526.2
     
    Calories from Fat 166
    31%
    Total Fat 18.4 g
    28%
    Saturated Fat 10.8 g
    54%
    Cholesterol 120.7 mg
    40%
    Sodium 283.3 mg
    11%
    Total Carbohydrate 83.8 g
    27%
    Dietary Fiber 1.6 g
    6%
    Sugars 50.2 g
    201%
    Protein 8.0 g
    16%

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