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See 5 recipes Download free cookbookSour Cherry Coffee Cake
Sour Cherry Coffee Cake
A tender sour cream coffee cake layered with tart cherries and finished with a cinnamon brown sugar streusel.
Prep Time:25 minCook Time:45 minTotal Time:70 minServings:12Difficulty:Medium
Sour cherry coffee cake is the kind of bake that works as breakfast, brunch, or a not-too-sweet dessert. The cake is soft and close-textured from sour cream, while the cherries add bright tart pockets that keep each slice from feeling heavy.
The streusel is mixed first so it can chill briefly while the batter comes together. Brown sugar, cinnamon, butter, and a little flour bake into a crumbly top that contrasts with the tender cake underneath without sliding off when the cake is sliced.
Frozen sour cherries are convenient and work well as long as they are thawed and drained thoroughly. If using jarred cherries, choose unsweetened or lightly sweetened cherries, drain them well, and pat them dry so the cake bakes through cleanly in the center.
Nutrition (per serving)
Calories:315 kcal
Protein:5 g
Carbs:48 g
Fat:12 g
Directions
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1
Heat the oven to 350°F. Grease a 9-inch square baking pan and line it with parchment paper, leaving two sides overhanging for easy lifting.
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2
Make the streusel by stirring the brown sugar, 1/2 cup flour, cinnamon, and melted butter until moist crumbs form. Refrigerate while preparing the batter.
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3
Whisk 2 1/4 cups flour, granulated sugar, baking powder, baking soda, and salt in a large bowl until evenly combined.
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4
Beat the softened butter, eggs, sour cream, and vanilla in a separate bowl until mostly smooth; a few small butter flecks are fine.
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5
Fold the wet ingredients into the dry ingredients just until no dry flour remains. The batter will be thick, so avoid overmixing once it comes together.
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6
Spread half of the batter in the prepared pan, scatter half of the sour cherries over it, then spoon the remaining batter on top and gently level it.
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7
Scatter the remaining cherries over the surface and sprinkle the chilled streusel evenly across the top.
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8
Bake for 42 to 48 minutes, until the streusel is golden, the center springs back lightly, and a tester inserted near the center comes out without wet batter.
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9
Cool the cake in the pan for 20 minutes, then lift it out with the parchment and let it cool until just warm before slicing.
Ingredients
- All-Purpose Flour:2 1/4 cups
- Granulated Sugar:3/4 cup
- Baking Powder:2 tsp
- Baking Soda:1/2 tsp
- Fine Salt:1/2 tsp
- Unsalted Butter, softened:1/2 cup
- Large Eggs:2
- Sour Cream:1 cup
- Vanilla Extract:2 tsp
- Sour Cherries, thawed, drained, and patted dry:2 cups
- Light Brown Sugar:1/2 cup
- All-Purpose Flour for streusel:1/2 cup
- Ground Cinnamon:1 1/2 tsp
- Unsalted Butter, melted:4 tbsp
Tips & Notes
- Drain cherries very well; excess juice can make the center gummy.
- For a cleaner slice, let the cake cool for at least 45 minutes after baking.
- If the streusel browns quickly before the center is set, tent the pan loosely with foil for the final 10 minutes.
