Cherry and Sour Cream Coffee Cake
If you love cherries than this coffee cake will be such a treat for you. It's a very easy, tender and moist coffee cake. The sour cream pairs well with the cherries and it is really hard to eat only one slice. It is a sweet addition to any breakfast or brunch menu.
Servings: 18
Ingredients
- 500 g sour cherries (17.6 oz) pitted ( fresh, frozen or from the jar - drained)
- 200 grams granulated sugar (1 cup, 7 oz) divided
- 2 teaspoons baking powder
- 6 eggs divided
- 300 grams all-purpose flour (2 1/3 cups, 10.58 oz)
- 200 grams unsalted butter (7 oz, 1 3/4 stick) softened
- zest from 1/2 lemon
- 1 tsp vanilla extract
- 250 grams sour cream (1 cup, 8.45 fl oz)
- 1 1/2 tbsp corn starch
- pinch of salt
- icing sugar for dusting
Instructions
- Preheat oven to 375 °F (190 °C ).
- If you are using fresh cherries, clean them and remove the seed. If using jarred - drain the liquid and if using frozen - do not thaw them.
- In a bowl, using a hand mixer mix 4 eggs with 3/4cup (150 g; 5.3 oz) sugar, until thick and pale, add salt and lemon zest.
- In a separate bowl mix flour and baking powder.
- Add softened butter to egg mixture, and mix until smooth. Stir in flour and baking powder, mix until smooth and lump free.
- Pour batter into greased pan (9x13 inch, 22x32cm) and bake for around 7 minutes.
- In the meantime, mix the sour cream with the remaining sugar, eggs, vanilla extract and corn starch.
- Remove the cake from the oven, spread cherries all over the batter, and pour a sour cream mixture over the cherries.
- Return to the oven for another 25-30 minutes, or until a toothpick inserted into the center come out clean.
- Cool to room temperature and dust with icing sugar.
Tried this recipe?Tag @mihaela_biteitquick on Instagram! I would love to see what you've baked!