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The Daily Biff
     

Sun, 04 Feb 2007

Sour Cream Cherry Coffeecake
I found this recipe in one of my cook books, but I modified it slightly since it called for cranberries and some other silliness. This particular coffeecake is more dense than my Blackberry Coffeecake (and one could argue more moist as well). This recipe probably would not be suitable for berries that release a lot of juice when cooking.

Crumb Topping
¾ cup flour
¼ cup sugar
2 tbs brown sugar
¼ tsp cardamom
8 tbs butter

Cake Batter
1¼ cup sour cream
1¼ tsp baking soda
¼ tsp salt
8 tbs butter
1¼ cup sugar
2 large eggs
1½ cup flour
1½ tsp baking powder
1 cup cherries, halved

Preheat oven to 350°F and grease a 9x13 baking dish.

Crumb Topping. Combine flour, sugar, brown sugar, and cardamom. Cut in butter. Refrigerate.

Cake Batter. Combine sour cream, baking soda, and salt. Stir to blend evenly and set aside. Beat together butter, sugar, and eggs until creamy and fluffy. Sift together flour and baking powder. Combine flour with butter mixture and mix in. Beat in sour cream mixture.

Scoop cake batter into baking dish. Scatter cherries on top of batter. Use spatula to blend cherries slightly into batter. Sprinkle crumb topping over batter. Bake 40-45 minutes.

(Update Thu Feb 22 13:21:19 PST 2007 // fixed sour cream ingredient listing)

:: Posted by rus on Sun, 04 Feb 2007 9:27 pm
:: Filed under /recipes/breakfast



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