Prep 25 mins
Cook 55 mins
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
- 1⁄2 cup whole milk
- 1⁄4 cup water, room temp
- 3 tablespoons vegetable oil
- 1 egg yolk
- 2 1⁄4 cups all-purpose flour
- 1⁄3 cup granulated sugar
- 1⁄2 teaspoon salt
- 2 teaspoons bread machine yeast
- 1⁄2 cup sour cream
- 1⁄4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1⁄2 teaspoon vanilla extract
- 1⁄2 teaspoon almond extract (optional)
- 2 (16 ounce) cansunsweetened sour pitted cherries, drained well (fresh pitted cherries can be used if you have them, approx. 2 cups)
- 2⁄3 cup all-purpose flour
- 1⁄3 cup granulated sugar
- 1⁄2 teaspoon ground cinnamon
- 5 tablespoons chilled butter, cut in pieces
- In a small bowl, whisk together all ingredients for cherry layer EXCEPT cherries. Cover and refrigerate.
- In another small bowl, combine flour, sugar, and cinnamon for topping. Cut in butter until mixture becomes coarse crumbs. Cover and refrigerate.
- Place all ingredients for dough in bread machine pan in the order recommended by the manufacturer. Program for dough cycle and start.
- Just before dough is complete, grease a 9-inch square baking pan or a 10-inch pie plate.
- 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.
- Carefully spread sour cream mixture over dough, then distribute cherries over sour cream. Sprinkle crumb topping evenly over cherries.
- 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).
- Remove from oven and allow to cool on a wire rack for about 20 minutes. Serve warm.
- MORE NOTES: this coffeecake freezes well. Place in refrigerator overnight or on countertop, unwrapped. Reheat for 12 minutes in a 300 degree F oven.
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.
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.
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.