Best Sour Cream Cherry Coffee Cake Recipes

SOUR CREAM CHERRY COFFEE CAKE

Steps:

• Preheat oven to 350 fareheight.
• Butter 2 8-inch cake pans (square or round, either works),and set aside.
• In a large bowl ( mixing bowl, if you have one ), cream butter and sugar together until well mixed. Add eggs one at a time,beating well.Add sour cream, and mix well.
• In a small bowl, mix the flour,baking powder,baking soda,and salt together.
• Add the dry ingredients to the butter mix, and mix well.the batter will be stiff.
• Stir in the vanilla, lemon zest, and cherry preserves.
• Spread batter evenly in the pans, and place in oven.
• Bake 20-30 mins, or until a toothpick comes stuck into the center comes out clean.
• When cooled, a confectioners sugar & lemon juice icing goes very well. Enjoy.

CHERRY RIPPLE SOUR CREAM COFFEE CAKE

Steps:

• To prepare streusel: Lightly spoon whole wheat flour into a dry measuring cup; level with a knife.
• Combine whole wheat flour and next 4 ingredients.
• Add concentrate and 1 tablespoon oil; stir until crumbly -- set aside.
• Preheat oven to 350°F.
• To prepare cake, coat a 9-inch tube pan with cooking spray.
• Combine 1/4 cup oil and melted butter in a medium bowl.
• Add granulated sugar, vanilla, egg, and egg white; beat with a mixer at medium speed until smooth.
• Lightly spoon all-purpose flour in dry measuring cups; level with a knife.
• Combine all-purpose flour and next 3 ingredients in a large bowl.
• Add flour mixture and sour cream alternately to egg mixture, beginning and ending with flour mixture.
• Stir in cherries.
• Spoon half of batter into prepared pan; sprinkle with half of streusel.
• Spoon in remaining batter; top with remaining streusel.
• Bake at 350°F for 55 minutes or until wooden pick inserted in center comes out clean.
• Cool in pan 10 minutes on a wire rack; run a knife around outside edge.
• Cool completely in pan.

CHERRY SOUR CREAM COFFEE CAKE

Steps:

• Combine the streusel topping ingredients together in a bowl in the order listed. Stir together with a fork until well blended and set aside.
• preheat the oven to 350. Grease a 10" tube pan with removable bottom (angel food cake pan). Then sprinkle a couple of spoonfuls of flour into it, rotating the pan and shaking the flour around bottom and sides. Discard any extra flour.
• In a small saucepan, bring the dried cherries and brandy (or liquor or choice) to a boil over high heat. When it is boiling, cover the pan, remove from heat. Let stand 20-30 minutes, until cherries are tender. Then drain excess brandy off. Set cherries aside.
• Beat sugar and butter in a standing mixer or with a hand mixer until light and fluffy. Add eggs, one at a time, beating well. Beat in sour cream and vanilla.
• Add the 3 cups of flour, baking powder, baking soda and salt. Beat at low speed just until blended. Stir in cherries with danish whisk or wooden spoon.
• Spoon half the batter into the prepared pan. Sprinkle half the streusel topping over it. Dollop the remaining batter over the streusel and smooth it out with the back of a spoon. It helps if the spoon is damp, it sticks less. The top with the remaining streusel.
• Bake for 1 hour or until a wooden skewer inserted into the middle comes out clean. Cool in the pan on a rack for at least 10 minutes. Loosen the cake from the sides and remove the center of pan, with the cake, to a rack. Using a knife, loosen the cake from the bottom and center. I just cut the cake out, but if you want a presentation, you can use a clean towel, draped over the top of the streusel, carefully inverting off the pan, then placing on a cake plate or platter. Serve cool or warm.