CHERRY-STREUSEL COFFEE CAKE
MAKES ONE 9-INCH TUBE CAKE
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For the Cake
♦ 1/2 cup unsalted butter, softened
♦ 2 cups all-purpose flour
♦ 1 tsp baking powder
♦ 1 tsp baking soda
♦ 1 tsp salt
♦ 1 cup sugar
♦ 2 large eggs
♦ 1 tsp vanilla
♦ 1 cup sour cream
♦ 1 cup frozen or fresh sour cherries
For the Streusel
♦ 2 1/4 cups all-purpose flour
♦ 3/4 cup brown sugar
♦ 2 1/4 tsps ground cinnamon
♦ 1 tsp salt
♦ 3/4 cup unsalted butter,
room temperature
For the Glaze
♦ 1 cup confectioners sugar
♦ 2 tblsp milk
1
In preparation
Preheat oven to 350 degrees. Butter a 9-inch tube pan and set aside.
2
For the Streusel
Mix all ingredients until clumps form.
3
For the Cake
In a bowl, sift together the flour, baking powder, baking soda and salt.
4
In another bowl, mix together butter, sugar, eggs and vanilla on
medium speed with an electric mixer until light and fluffy.
5
Slowly add the flour mixture, alternating with the sour cream.
Beat until just combined.
6
Spoon half the batter into the tube pan. Arrange the cherries in a single
layer on top of the batter, keeping away from the edges. Top with the
remaining batter, making sure it's evenly distributed. Finish by sprinkling
with a layer of streusel.
7
Bake 40-45 minutes until golden brown and it springs back when
touched. Let it cool and then gently pry it out of pan. Spoon glaze over
the cake. Let it sit for five minutes before serving.
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