Cherry-Streusel Coffee Cake
For more photos, go to http://www.flickr.com/photos/yummies4tummies/sets/72157606372994433/detail
My sis-in-law and I were in a silly mood making this cake, trying to figure out how to best drizzle the glaze. Ah, good memories.
Recipe is Martha Stewart’s and it is outstanding!! This is one of those you’ll want to make over and over. Yes, it is that yummy!
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- 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 cup sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup sour cream
- 1 cup frozen sour cherries, thawed and drained well
- 1 cup Streusel
- Milk Glaze
- Preheat oven to 350 degrees F. Butter a 9-inch tube pan; set aside. In a medium bowl, sift together flour, baking powder, baking soda, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, sugar, eggs, and vanilla on medium speed until light and fluffy, 2 to 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 the sides of the bowl as needed.
- Spoon about half the batter into the prepared 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 the remaining batter, making sure it is evenly distributed, and smooth with an offset spatula. Sprinkle streusel (see below) evenly over the top of the batter.
- Bake until cake is golden brown and springs back when touched, 40 to 45 minutes. Transfer pan to a wire rack set over a rimmed baking sheet lined with parchment paper, and let cake cool 10 to 15 minutes. Invert cake onto rack, then re-invert (so streusel side is up), and let cool completely.
- Spoon glaze (see below) over the cake, letting it drip down sides. Let cake sit until glaze is set, about 5 minutes, before serving.
Cake can be kept at room temperature, wrapped well in plastic, for up to 4 days.
- 1/2 cup plus 1 tablespoon all-purpose flour
- 3 tablespoons packed light-brown sugar
- Generous 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 4 tablespoons unsalted butter, room temperature
In a medium bowl, combine flour, sugar, cinnamon, and salt; cut in butter using a pastry blender, until large, moist clumps form. Streusel can be refrigerated in an airtight container for up to 2 weeks.
- 1 cup powdered sugar, sifted
- 2 tablespoons milk
In a medium bowl, whisk together the confectioners’ sugar and milk until completely smooth.
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