Sour Cherry Coffee Cake

Recipe by Muffin Goddess
READY IN: 1hr 20mins




  • 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.