Hello! I hope you are off to a great morning! How was your weekend? Relaxing, busy, filled with visitors and fun times? Mine was busy, but relaxing. In between a little work, a little play and doing a few things around the house I baked this Cherry Streusel Coffee Cake.
I love cherries, and have been known to eat a couple of pounds of them in a day… sad but true. What can I say, I REALLY love them! Unfortunately I had so many at the house I actually needed to find a recipe to try to use some of them, and of course I turned to Martha Stewart.
This cake is scrumptious, it is moist, with a hint of cinnamon and nutmeg, which I think compliments the tart cherries. The streusel topping is crunchy and buttery. The recipe is easy to follow and makes a generous amount of topping which I really like because so many recipes do not make enough.
You will love this with a cup of coffee, a great book or the morning blogs or perhaps to make and to serve to overnight guests. I will be making a few of these to give to friends at the holidays.
Cherry Streusel Coffee Cake
adapted from Martha Stewart
1 stick (1/2 cup) unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup sour cream
11/2 cup fresh pitted and chop[ed cherries or frozen cherries, thawed and drained well
½ cup plus 1 tablespoon all-purpose flour
3 tablespoons packed light-brown sugar
Generous ½ teaspoon ground cinnamon
1/2 teaspoon of nutmeg
¼ teaspoon kosher salt
4 tablespoons unsalted butter, room temperature
1 cup powdered sugar, sifted
2 tablespoons milk
1. Preheat oven to 350 degrees. Generously butter and flour a 9-inch tube pan and set aside. (Both regular and removable-bottom pans can be used.) In a medium bowl, sift together flour, baking powder, soda and salt; set aside.
2. In the bowl of an electric mixer fitted with a paddle attachment, beat butter, sugar, eggs and vanilla on medium speed until light and fluffy, about 2 to 3 minutes. Add flour mixture in three parts, alternating with sour cream and beginning and ending with flour. Beat until just combined, scraping down the sides of the bowl as needed.
3. Spoon about half of the batter into the prepared pan. Arrange cherries in a single layer; avoid placing any cherries against the pans edge, as they may stick or burn if not fully encased in batter. Top with remaining batter, making sure it is evenly distributed, and smooth with an offset spatula.
4. Make the streusel by combining flour, sugar, cinnamon and salt. Cut in butter with a pastry blender or fork until large, moist clumps form. Sprinkle evenly over top of cake.
5. Bake until cake is golden brown and springs back when touched, 40 to 45 minutes. Transfer pan to a wire rack set over a baking sheet and let cake cool 10 to 15 minutes. Invert cake onto rack and re-invert so streusel side is up; cool completely. Combine powdered sugar and milk, and spoon glaze over cake, letting it drip down sides. Let cake sit until glaze is set, about 5 minutes, before serving. The cake can be kept at room temperature, wrapped well in plastic, for up to 4 days.
As I always ask, do come back and let me know if you make this delicious cake. I want to know if you adapted the recipe to suit your taste, or if you made it the way it is and what you think?
Do you have some great coffee cake recipes? I would love to hear about them, leave me a comment and a link and I will put the links here on the post for all to see. I know that I am always looking for new recipes as I am sure you are.
Have a great day!
French Cupboard for Voila!French Inspiration on Thursdays
French Country Living