Cherry Streusel Coffee Cake

My sabbatical is over. Sunday brunch returns.

Cherry Streusel Coffee Cake

adapted from Martha Stewart's Baking Handbook


1/2 cup unsalted butter, room temperature, plus more for pan
2 cups flour
1 t baking powder
1 t baking soda
1 t salt
1 cup sugar
2 eggs
1 t vanilla
1 cup sour cream
1 1/2 cups frozen sour cherries, thawed and drained well
Streusel (recipe follows)
Milk glaze (recipe follows)

Preheat oven to 350. Butter a 9-inch tube pan (I used an angel food cake pan), set aside.
In a medium bowl, combine flour, baking powder, baking soda and salt. Whisk together with wire whisk. Set aside.
In bowl of electric mixer fitted with paddle attachment, beat the butter, sugar, eggs and vanilla on medium speed until light and fluffy, about 2-3 minutes. Add the flour mixture in three parts, alternating with the sour cream and beginning and ending with the flour. Beat until just combined, scraping down sides of bowl as needed.
Spread about half of the batter evenly over the bottom of the pan. Arrange the cherries in a single layer on top of the batter. Avoid placing any cherries against the pan's edge as they may stick or burn if not fully encased in batter. Top with remaining batter, making sure it is evenly distributed. Smooth with offset spatula. Sprinkle the streusel evenly over the top of the batter.
Bake until the cake is golden brown and springs back when touched, 40-45 minutes. Transfer the pan to a wire rack and let cool 15 minutes. Invert eh cake onto the rack, then reinvert so streusel side is up and let it cool completely (if you can wait that long...smells GOOD!) Spoon the glaze over the cake, letting it drip down the sides. Let cake sit until the glaze is set (restraint people!), about 5 minutes, before serving.
Cake can be kept at room temperature, wrapped well in plastic, for up to 4 days. (Do you really think you'll have leftovers?)

Streusel:
1/2 c plus 1 T flour
1/4 c brown sugar
1/2 t cinnamon
pinch salt
3 T unsalted butter, room temperature

Combine flour, sugar, cinnamon and salt in small bowl. Cut in butter using pastry blender or two knives.

Milk Glaze:
1 cup powdered sugar, sifted
2 T milk

Whisk together and immediately pour over cake.

We're anxious to try this with a variety of different berries.

1 comment:

Morgan said...

Wow! You are seriously amazing. Everything always looks so perfect.