Sour Cherry Coffee Cake
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
NutritionDOUGH
- 1⁄2cup whole milk
- 1⁄4
- 3tablespoons vegetable oil
- 1egg yolk
- 2 1⁄4cups all-purpose flour
- 1⁄3cup granulated sugar
- 1⁄2teaspoon salt
- 2teaspoons bread machine yeast
CHERRY LAYER
- 1⁄2cup sour cream
- 1⁄4cup granulated sugar
- 2tablespoons all-purpose flour
- 1⁄2teaspoon vanilla extract
- 1⁄2teaspoon almond extract (optional)
- 2(16 ounce) cans unsweetened sour pitted cherries, drained well (fresh pitted cherries can be used if you have them, approx. 2 cups)
TOPPING
- 2⁄3
- 1⁄3cup granulated sugar
- 1⁄2teaspoon ground cinnamon
- 5
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DIRECTIONS
- 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.
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