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

    Sour Cherry Coffee Cake. Photo by sheepdoc

    1/1 Photo of Sour Cherry Coffee Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    25 mins

    55 mins

    Muffin Goddess's Note:

    This is a great yeast coffeecake that I like to make during cherry season. Sometimes I use sweet cherries in place of the sour ones, depending on what's available at the time. Original recipe by Beth Hensperger. NOTES: 1. do not preheat oven, 2. times do not include time to make dough in bread machine, since bread machines vary (my dough cycle takes 1 hour 30 minutes), 3. cooking time includes cooling time

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    Ingredients:

    Servings:

    Units: US | Metric

    DOUGH

    CHERRY LAYER

    TOPPING

    Directions:

    1. 1
      In a small bowl, whisk together all ingredients for cherry layer EXCEPT cherries. Cover and refrigerate.
    2. 2
      In another small bowl, combine flour, sugar, and cinnamon for topping. Cut in butter until mixture becomes coarse crumbs. Cover and refrigerate.
    3. 3
      Place all ingredients for dough in bread machine pan in the order recommended by the manufacturer. Program for dough cycle and start.
    4. 4
      Just before dough is complete, grease a 9-inch square baking pan or a 10-inch pie plate.
    5. 5
      Once dough is complete (it will be quite soft and sticky), scrape dough into prepared pan. Dust hands with flour and press dough into pan evenly.
    6. 6
      Carefully spread sour cream mixture over dough, then distribute cherries over sour cream. Sprinkle crumb topping evenly over cherries.
    7. 7
      Place pan on rack in center of cold oven. Turn oven on to 375 degrees F, and bake until edges turn golden brown and a toothpick inserted in the middle comes out clean (approximately 35 minutes).
    8. 8
      Remove from oven and allow to cool on a wire rack for about 20 minutes. Serve warm.
    9. 9
      MORE NOTES: this coffeecake freezes well. Place in refrigerator overnight or on countertop, unwrapped. Reheat for 12 minutes in a 300 degree F oven.

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    Ratings & Reviews:

    • on September 28, 2013

      35

      Really loved the topping but did not care for the bread on the bottom. There was too much bread on the bottom. Maybe I should have used a large pan ... I would like to make this as a pizza.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 03, 2013

      55

      This was awesome! Not a good choice to make for breakfast because it takes about 2.5 hrs and I'm not a happy early riser on the weekends. I used frozen fresh cherries from our backyard tree and should have dried them better because the top was mushy. It firmed up better when cold. The flavor was super. I loved it! Made for ZWT9.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 01, 2013

      45

      This was very good. Different than my usual batter based coffee cakes. I liked the flavor of the sour cream layer. The only problem for me was that the sour cream made the top appear a bit doughy, but I feel as if I cooked it longer the dough would have gotten dry and ovecooked. I used fresh cherries. I'll definitely try it again. Thanks for the recipe.

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

    Read All Reviews (4)

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    Nutritional Facts for Sour Cherry Coffee Cake

    Serving Size: 1 (238 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 502.7
     
    Calories from Fat 151
    30%
    Total Fat 16.7 g
    25%
    Saturated Fat 7.4 g
    37%
    Cholesterol 48.8 mg
    16%
    Sodium 237.5 mg
    9%
    Total Carbohydrate 82.7 g
    27%
    Dietary Fiber 2.5 g
    10%
    Sugars 24.3 g
    97%
    Protein 7.3 g
    14%

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