Montmorency Cherry Coffee Cake

配料

Topping

1 cup brown sugar

1 1/2 Tablespoons cinnamon

1/2 cup chopped walnuts

Coffee Cake

2 cups sour cream

2 teaspoons baking soda

4 cups flour

1 tablespoon baking powder

1 cup (2 sticks) butter, softened

1 1/2 cups granulated sugar

4 eggs

2 teaspoons vanilla extract

2 cups pitted, frozen Montmorency or other tart cherries, thawed and drained

步骤

Preheat oven to 350 degrees. Spray a 13 x 9-inch baking pan with stick cooking spray.

To make topping, mix together brown sugar, cinnamon and walnut small bowl; set aside.

Stir together sour cream and baking soda in a small bowl. In a separate bowl, mix flour and baking powder. In a medium mixing bowl, cream butter and sugar. Add eggs to creamed mixture, one at a time. Stir in vanilla and beat until fluffy. Add sour cream and flour mixtures alternately to creamed mixture; blend thoroughly.

Spread one half of batter in prepared pan and cover with cherries. Sprinkle one-third of reserved topping over cherries. Spread remaining half of batter on top and sprinkle remaining two-thirds topping evenly over cake. Bake 60 to 75 minutes. Cover with foil after 30 minutes if cake is browning too quickly. Test for doneness by inserting knife in center. Serve warm.