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Sour Cherry Coffee Cake

Sour Cherry Coffee Cake Recipe

This is a great yeast coffeecake that I like to make during cherry season. Sometimes I use sweet cherries in place of the sour ones, depending on what's available at the time. Original recipe by Beth Hensperger. NOTES: 1. do not preheat oven, 2. times do not include time to make dough in bread machine, since bread machines vary (my dough cycle takes 1 hour 30 minutes), 3. cooking time includes cooling time
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Prep Time 25 mins
Cook Time 55 mins
Course Dessert
Cuisine American
Calories 502.7 kcal

Ingredients
  

DOUGH

  • 1/2 cup whole milk
  • 1/4 cup water, room temp
  • 3 tablespoons vegetable oil
  • 1 egg yolk
  • 2 1/4 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1/2 teaspoon salt
  • 2 teaspoons bread machine yeast

CHERRY LAYER

  • 1/2 cup sour cream
  • 1/4 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract (optional)
  • 2 (16 ounce) cans unsweetened sour pitted cherries, drained well (fresh pitted cherries can be used if you have them, approx. 2 cups)

TOPPING

  • 2/3 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 5 tablespoons chilled butter, cut in pieces

Instructions
 

  • In a small bowl, whisk together all ingredients for cherry layer EXCEPT cherries. Cover and refrigerate.
  • In another small bowl, combine flour, sugar, and cinnamon for topping. Cut in butter until mixture becomes coarse crumbs. Cover and refrigerate.
  • Place all ingredients for dough in bread machine pan in the order recommended by the manufacturer. Program for dough cycle and start.
  • Just before dough is complete, grease a 9-inch square baking pan or a 10-inch pie plate.
  • Once dough is complete (it will be quite soft and sticky), scrape dough into prepared pan. Dust hands with flour and press dough into pan evenly.
  • Carefully spread sour cream mixture over dough, then distribute cherries over sour cream. Sprinkle crumb topping evenly over cherries.
  • Place pan on rack in center of cold oven. Turn oven on to 375 degrees F, and bake until edges turn golden brown and a toothpick inserted in the middle comes out clean (approximately 35 minutes).
  • Remove from oven and allow to cool on a wire rack for about 20 minutes. Serve warm.
  • MORE NOTES: this coffeecake freezes well. Place in refrigerator overnight or on countertop, unwrapped. Reheat for 12 minutes in a 300 degree F oven.

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Nutrition

Serving: 238gCalories: 502.7kcalCarbohydrates: 82.8gProtein: 7.3gFat: 16.8gSaturated Fat: 7.5gCholesterol: 48.8mgSodium: 237.6mgFiber: 2.5gSugar: 24.3g
Keyword < 4 Hours, Bread Machine, Breads, Cherries, Fruit, Small Appliance, Yeast
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