Cherry and Sour Cream Coffee Cake

As it starts to be less shitty outside, we're able to enjoy some of the great bounties of the season... and I'm primarily talking about fruit. Cherry season is May - August, and I recently got my hands on some juicy cherries. I love a good sour cream coffee cake, so I combined them in this recipe. Hope you enjoy. 

 

cherry coffee cake

Yields: 1 9x5 inch loaf pan

INGREDIENTS:

For the crumble:

  • 1/2 cup AP flour

  • 1/4 cup light brown sugar

  • 2 tablespoon cold, unsalted butter, cut into cubes

  • 1/4 teaspoon kosher salt

  • 1 1/4 teaspoon cinnamon

  • 1/4 teaspoon nutmeg

  • 1/4 teaspoon clove

  • 3/4 cup pecans, optional

For the cake:

  • 1 1/4 cup cake flour (not self-rising)

  • 1 teaspoon baking powder

  • 1/4 teaspoon baking soda

  • 1/2 teaspoon kosher salt

  • 6 tablespoons unsalted butter

  • 3/4 cup sour cream

  • 1/4 cup sugar

  • 2 eggs, room temp

  • 1 teaspoon vanilla extract

  • 1 cup pitted cherries

 

STEPS:

Preheat oven to 350 degrees F and grease your 9x5 in. pan

For the crumble, mix together all the ingredients with your fingers until it forms a crumble.

For the cake, in a medium bowl, paddle together butter and sugar with an electric mixer until blonde (4-5 mins). Add eggs, one at a time, until just incorporated. Add in sour cream and vanilla extract. Mix until just combined. 

In a separate medium bowl, mix together your dry ingredients (flour, baking powder, baking soda, salt) until combined. Slowly add dry ingredients to the wet ingredients, mix until it just comes together. Fold in your cherries. 

Pour 1/2 of the cake mixture into the pan, sprinkle with 1/2 of your crumble. Cover crumble layer with the rest of the cake mixture. Top with remaining crumble. 

Bake for 50 minutes, rotating the pan halfway through, until golden brown and a toothpick comes out dry. 

Let cool for 30 minutes, seriously though, I know it's hard to wait but it will allow the cherries to set and it will taste much better. Enjoy. 

 

**Recipe inspired by my girl, Ina Garten.**

 

If you liked this recipe, you may also like the Sour Cherry Compote

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