|Sour Cherry Coffee Cake|
Yesterday we had a friend stop over for coffee in the afternoon. Luckily for him, he gave us a couple of hour notice. So a coffee cake was born.
I was inspired by a Martha Stewart Blueberry Coffee to come up with this one. Plus I was able to use a pound of frozen sour cherries from last summer.
As the super amazing cherry pitter I bought last summer in Cologne is not quite get all of the pits out I did have to break open each frozen cherry to ensure all of the pits were removed. My better option for a cherry pitter is here.
For this recipe I used:
2 1/2 Cups of All Purpose Flour
1 Teaspoon of Baking Soda
1 Teaspoon of Baking Powder
1 Teaspoon Cardamom
1/4 Teaspoon of Salt
10 Tablespoons of Unsalted Butter
1 Cup Whey Low Granulated Sugar Substitute
3 Large Eggs
1 Cup Sour Cream
1/4 Cup Greek Style Yogurt
1 Teaspoon Vanilla
1 Pound Pitted Sour Cherries
1 1/2 Teaspoon Ground Cinnamon
1/2 Teaspoon Salt
1/2 Cup Packed Brown Sugar
1 1/2 Cups of All Purpose Flour
12 Tablespoons Unsalted Butter
|Sour Cherry Coffee Cake – Lined Pan|
Sift the flour, baking powder, baking soda, cardamom, and salt and set aside.
|Sour Cherry Coffee Cake – The Dry Ingredients|
In the mixer, I creamed the butter and the Whey Low sugar for 3 or 4 minutes. Then added the eggs one at at time followed by the vanilla.
|Sour Cherry Coffee Cake – Creaming the Butter and Whey Low|
|Sour Cherry Coffee Cake – Creamed until Light and Fluffy|
I mixed in the sour cream and yogurt until well combined.
|Sour Cherry Coffee Cake -Adding Sour Cream and Yogurt|
Then I added the flour mixture until just about mixed. I removed the bowl from the mixer and finished by hand. The mixture is quite stiff.
|Sour Cherry Coffee Cake -Adding the Flour Mixture|
I then out the mix into the lined pan and spread it out into the corners followed by putting the cherries on top in an even layer.
|Sour Cherry Coffee Cake – Adding the Sour Cherries|
|Sour Cherry Coffee Cake -All of the Sour Cherries|
After blending the crumb topping ingredients with my hands I topped the cake.
|Sour Cherry Coffee Cake – Crumb Topping|
The off to the oven for 1 hour and 20 minutes (your mileage may vary).
|Sour Cherry Coffee Cake – In the Oven|
It cooled on a rack for 10 minutes until I turned it out to fully cooled.
|Sour Cherry Coffee Cake – Cooling|
|Sour Cherry Coffee Cake – Ready to Eat|
As our guest arrived a little earlier than planned. I did cut the cake in quarters while it was really hot and then cut it into 4 pieces again and let it cool 10 more minutes. Still warm is was great. Letting it sit for a day it will be even better!
Makes 1 big piece or 16 smaller ones. 🙂