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)
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