Monday, December 13, 2010

Cherry Streusel Coffee Cake

Do you have overnight guests at Christmastime? Or do you like to make your family a yummy and delicious breakfast or brunch during the holidays? Then this coffee cake recipe is for you. It is beautiful to look at, smells heavenly while baking, and tastes wonderful! This is actually a Martha Stewart recipe that I've tweaked slightly. If you want to follow her recipe exactly, then click here. One of the things I really like about this coffee cake is the bounty of sweet streusel on top and the pretty red cherries inside. This coffee cake is truly welcome at any breakfast table on Christmas or New Year's morning.

Cherry Streusel Coffee Cake

1 stick (1/2 cup) unsalted butter, room temperature
2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1 cup sugar
2 large eggs
1 tsp vanilla extract
1 cup sour cream
1 cup frozen sour cherries, thawed and drained well
½ cup + 1 T. all purpose flour
3 T. packed brown sugar
½ tsp cinnamon
¼ tsp coarse salt
3 T. unsalted butter, room temperature
Milk Glaze:
½ cup powdered sugar
1 T. milk

Preheat the oven to 350ºF. Grease a 9-inch tube pan; set aside. In a medium bowl, mix together the 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 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 over the cake, letting it drip down sides. Let cake sit until glaze is set, about 5 minutes, before serving.

Only 6 more recipes and 12 more days until Christmas!

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