SOUR CHERRY CRUMB CAKES
Frozen dark sweet cherries may be substituted for fresh sour cherries. Let frozen cherries thaw before using.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 16 squares
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Butter a 9-inch square baking dish, and dust with flour, tapping out excess.
- Make the topping: Stir together butter, flour, sugars, salt, and cinnamon.
- Make the cakes: Whisk together flour, baking powder, and salt in a bowl. With a mixer, cream butter and granulated sugar in another bowl until pale and fluffy. Beat in eggs and vanilla. Working in alternating batches, add flour mixture and buttermilk, beginning and ending with flour mixture. Beat until just combined. Pour into prepared dish, and smooth with an offset spatula. Dot top with cherries, and sprinkle with crumb topping.
- Bake until golden and a tester inserted into center comes out clean, about 1 hour. Let cool before cutting.
SOUR CHERRY PUDDING CAKE
This dessert is best served warm with whipped cream or vanilla ice cream. It is also delicious cooled to room temperature. Plan on making it when it will be eaten within 36 hours. The soft cake part can become stale afterward. I tend to make this for company or for a dish to pass event. Preparation time does not include time for pitting cherries.
Provided by xvc
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 45m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
- In a bowl, stir together the flour, 1 cup of sugar, baking powder, milk, and vegetable oil to make a smooth batter; scrape batter into the prepared baking dish.
- In a separate bowl, stir the cherries with 1 cup of sugar and the almond extract; spoon the cherry mixture over the batter.
- Bake in the preheated oven until the cake is lightly browned and a toothpick inserted into the center of the cake comes out clean, about 30 minutes.
Nutrition Facts : Calories 261.9 calories, Carbohydrate 56.4 g, Cholesterol 1.6 mg, Fat 3.2 g, Fiber 1.4 g, Protein 3.3 g, SaturatedFat 0.7 g, Sodium 92.7 mg, Sugar 39.5 g
SOUR CREAM COFFEE CAKE
Provided by Ina Garten
Categories dessert
Time 1h40m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.
- Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
- For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.
- Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.
- Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.
CHERRY CRUMB COFFEE CAKE
Make and share this Cherry Crumb Coffee Cake recipe from Food.com.
Provided by Lvs2Cook
Categories Breads
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- In mixing bowl, cream together butter and sugar. Add eggs, one at a time. Mix well. Add remaining ingredients except pie filling. Beat well.
- Spread half of the batter in a greased 13 x 9" baking pan. Spread cherry pie filling over batter. Cover with remaining batter.
- For topping: combine all ingredients except.
- butter and nuts in a small mixing bowl. Cut in butter. Stir in nuts. Sprinkle topping over batter.
- Bake at 350º about 45 minutes until cake springs back when lightly pressed with finger.
GLAZED COFFEE CAKE WITH SOUR CHERRY PRESERVES
Provided by Food Network Kitchen
Time 1h50m
Yield 8
Number Of Ingredients 17
Steps:
- Put the flour, brown sugar, cinnamon and salt in a small bowl and stir to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
- Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
- Whisk together the flour, baking powder, baking soda and salt in a small bowl.
- Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
- Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the sour cherry preserves on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
- Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.
- When the cake is cool, whisk together the confectioners' sugar and milk in a medium bowl until smooth. Drizzle the glaze over the cake and let set.
CHERRY STREUSEL COFFEE CAKE
This is one of my family's favorite coffeecakes. The original recipe called for 3/4 cup evaporate milk with 1 Tbls. lemon juice in it and it was very good. However, using the sour cream and milk makes it even better. It is so moist and tender and delicious you will have to eat seconds! Works well for company or to give as a gift too. I always prepare it on Saturday night for Sunday morning. Just cover lightly with a towel.
Provided by Marg CaymanDesigns
Categories Breads
Time 1h13m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine flour and sugar in a large bowl.
- Cut in butter until mixture is crumbly.
- Set aside 1/2 cup of the mixture.
- Add baking powder and baking soda to the remaining flour mixture.
- Put approximately 1/2 cup of sour cream (I use Breakstone Fat Free) in a 'liquid' measuring cup.
- Add enough milk to make 3/4 cup.
- Blend together well and add to dry ingredients along with beaten egg and extract; stir just until moistened.
- Spread 2/3 of the batter over bottom and about 1 inch up the side of a greased 9-inch springform pan to form a shell.
- Spread pie filling in shell.
- Drop small spoonfuls of remaining batter over pie filling.
- Stir almonds into reserved crumb mixture.
- Sprinkle evenly over cake.
- Bake in 350°F oven for 50 to 55 minutes.
CHERRY-CHOCOLATE COFFEE CAKE
Provided by Food Network Kitchen
Time 2h10m
Yield 6-8 servings
Number Of Ingredients 22
Steps:
- Position a rack in the lower third of the oven and preheat to 350 degrees F. Make the streusel: Spread the almonds on a baking sheet and bake until toasted, 5 to 7 minutes; let cool and transfer to a food processor. Add the sugar, butter, flour, cinnamon, orange zest and cocoa powder and pulse until the nuts are ground and the mixture starts to clump. Refrigerate until ready to use.
- Make the filling: Toss the cherries, almond extract and cherry liqueur, if using, in a bowl. Stir in the flour and sugar.
- Make the cake: Whisk the flour, baking powder, baking soda and salt in a large bowl. In a small bowl, whisk the sour cream and vanilla and almond extracts. Beat the butter and sugar in a stand mixer fitted with the paddle attachment on medium speed until smooth, about 5 minutes. Scrape down the bowl. Beat in the eggs one at a time, until light and fluffy, 2 to 3 minutes.
- Beat in half of the flour mixture on low speed until almost incorporated, then beat in half of the sour cream mixture. Beat in the remaining flour mixture, then the sour cream mixture; finish mixing the batter by hand (do not overmix).
- Butter the bottom and sides of a 10-inch springform pan. Spread half of the batter in the pan. Sprinkle half of the streusel on top, then cover with the cherry filling. Drop spoonfuls of the remaining batter on top of the cherries and smooth with the back of a spoon. Top with the remaining streusel.
- Bake on the lower oven rack until the cake springs back in the center when pressed, about 1 hour, 20 minutes. Transfer to a rack to cool. Run a knife around the inside of the pan, then remove the side.
SOUR CREAM COFFEE CAKE
This is a great coffee cake for any time of day!
Provided by K. Beth
Categories Desserts Cakes Coffee Cake Recipes
Time 1h5m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan, springform pan, or tube pan.
- Beat 1 cup sugar and butter with an electric mixer in a large bowl until light and fluffy. Add flour, sour cream, eggs, vanilla, baking powder, baking soda, and salt; continue beating until ingredients integrate into a batter.
- Mix walnuts, 1/2 cup sugar, and ground cinnamon in a separate bowl.
- Pour about half the batter into the prepared pan. Sprinkle about half the walnut topping over the batter and top with remaining batter. Finish by sprinkling remaining topping over the batter.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes (depending on pan used). Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 336.8 calories, Carbohydrate 43.7 g, Cholesterol 65.9 mg, Fat 16.4 g, Fiber 1.1 g, Protein 5.1 g, SaturatedFat 8.2 g, Sodium 324.4 mg, Sugar 25.3 g
SOUR CREAM CHERRY COFFEE CAKE
Make and share this Sour Cream Cherry Coffee Cake recipe from Food.com.
Provided by beakerwill
Categories Breads
Time 50m
Yield 2 cakes, 10 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 359.9, Fat 15.3, SaturatedFat 9.2, Cholesterol 76.8, Sodium 317.6, Carbohydrate 51.4, Fiber 0.9, Sugar 28, Protein 4.7
SOUR CHERRY COFFEE CAKE
This is a great yeast coffeecake that I like to make during cherry season. Sometimes I use sweet cherries in place of the sour ones, depending on what's available at the time. Original recipe by Beth Hensperger. NOTES: 1. do not preheat oven, 2. times do not include time to make dough in bread machine, since bread machines vary (my dough cycle takes 1 hour 30 minutes), 3. cooking time includes cooling time
Provided by Muffin Goddess
Categories Yeast Breads
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- In a small bowl, whisk together all ingredients for cherry layer EXCEPT cherries. Cover and refrigerate.
- In another small bowl, combine flour, sugar, and cinnamon for topping. Cut in butter until mixture becomes coarse crumbs. Cover and refrigerate.
- Place all ingredients for dough in bread machine pan in the order recommended by the manufacturer. Program for dough cycle and start.
- Just before dough is complete, grease a 9-inch square baking pan or a 10-inch pie plate.
- Once dough is complete (it will be quite soft and sticky), scrape dough into prepared pan. Dust hands with flour and press dough into pan evenly.
- Carefully spread sour cream mixture over dough, then distribute cherries over sour cream. Sprinkle crumb topping evenly over cherries.
- Place pan on rack in center of cold oven. Turn oven on to 375 degrees F, and bake until edges turn golden brown and a toothpick inserted in the middle comes out clean (approximately 35 minutes).
- Remove from oven and allow to cool on a wire rack for about 20 minutes. Serve warm.
- MORE NOTES: this coffeecake freezes well. Place in refrigerator overnight or on countertop, unwrapped. Reheat for 12 minutes in a 300 degree F oven.
Nutrition Facts : Calories 502.7, Fat 16.8, SaturatedFat 7.5, Cholesterol 48.8, Sodium 237.6, Carbohydrate 82.8, Fiber 2.5, Sugar 24.3, Protein 7.3
LEMON SOUR CHERRY COFFEECAKE
Make and share this Lemon Sour Cherry Coffeecake recipe from Food.com.
Provided by swissms
Categories Quick Breads
Time 1h20m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325°F Lightly oil a 12-cup bundt pan.
- Place dried cherries in a medium bowl and cover with hot tap water. Let soak and plump for 10 minutes, then drain.
- Sift flour, baking powder, baking soda and salt into a medium bowl.
- In large bowl combine butter, sugar and lemon zest with electric mixer. Mix until smooth and pale in color, about 5 minutes.
- Add eggs, one at a time, fully incorporating each egg into batter.
- Add the lemon juice. Mix well.
- Alternately add small amounts of the flour mixture and the yogurt to the batter, mixing with a wooden spoon just until all dry ingredients are incorporated into the batter.
- Gently fold the cherries into the batter, taking care not to over mix. Pour batter into the prepared bundt pan, filling two thirds of the pan.
- Bake on center rack of oven for 1 hour, or until the top is golden brown and center of cake is done. Let cool in the pan on a wire rack for at least 20 minutes.
- Loosen the sides of the cake with a sharp knife. Invert the pan onto a serving plate. Let cake cool completely.
- Sift powdered sugar into medium bowl, then add lemon zest and lemon juice. Mix with a spoon until smooth. Drizzle glaze over the cooled coffeecake.
Nutrition Facts : Calories 526.2, Fat 18.5, SaturatedFat 10.9, Cholesterol 120.8, Sodium 283.3, Carbohydrate 83.8, Fiber 1.6, Sugar 50.3, Protein 8
SOUR CREAM CHERRY CAKE
Well, there isn't any sour cream in this cake, I used lowfat yogurt instead, but the original recipe that I adapted did use it (Mennonite cookbook, Sour Cream cake). Use any fruit you like. I had lots of cherries.
Provided by BeckyMonster
Categories Dessert
Time 55m
Yield 1 loaf, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Mix egg yolks, lemon rind and juice, sugar and yogurt together.
- Sift in flour, baking soda, salt and mix thoroughly.
- Mix in cherries or other fruit.
- Beat egg whites until stiff (if you can, great, otherwise a bit watery is fine) and mix inches.
- Pour into greased loaf pan
- Bake at 350 for 40-50 minutes.
Nutrition Facts : Calories 280.9, Fat 2.5, SaturatedFat 0.8, Cholesterol 80.5, Sodium 347.3, Carbohydrate 57.8, Fiber 1.2, Sugar 33.4, Protein 7.1
CHERRY-STREUSEL COFFEE CAKE
This cake is a sweet addition to any breakfast or brunch menu. This recipe was first published in "Martha Stewart's Baking Handbook."
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes one 9-inch tube cake
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter a 9-inch tube pan; set aside. In a medium bowl, sift together flour, baking powder, baking soda, and salt; set aside.
- With an electric mixer on medium speed, beat butter, sugar, eggs, and vanilla until pale and fluffy, 2 to 3 minutes. Add the flour mixture in 3 batches, alternating with sour cream and beginning and ending with the flour. Beat until just combined, scraping down sides of bowl as needed.
- Spoon half the batter into prepared pan. Arrange cherries in a single layer on top (but not against the pan's edge, as cherries may stick or burn). Top with the remaining batter, and smooth with an offset spatula. Sprinkle with streusel.
- Bake until cake is golden brown and springs back when touched, 40 to 45 minutes. Let cake cool on a wire rack set over a piece of parchment paper for 10 to 15 minutes. Run a knife around edges of cakes to loosen, and unmold. Let cool on rack.
- Spoon glaze over top, letting it drip down sides. Let set for 5 minutes before serving. Cake can wrapped plastic and stored for up to 4 days.
CHERRY SWIRL COFFEE CAKE
I started cooking at age 13 when my brother, sister and I moved from an orphanage into a house with 13 rooms and 10 people. My sister and I became the household cooks. To this day, I like to cook but hate washing the dishes! - Charlene Griffin, Minocqua, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 20 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the sugar, butter, shortening, extracts, baking powder and eggs. Beat on low speed until blended; beat on high for 3 minutes. Stir in flour. , Spread two-thirds of the batter into a greased 15-1/2-in. x 10-1/2-in. x 1-in. baking pan. Spread pie filling over batter; drop remaining batter by tablespoonful over filling. Bake at 350° for 40-45 minutes or until golden. Combine the confectioners' sugar and milk; drizzle over coffee cake. Serve warm.
Nutrition Facts : Calories 285 calories, Fat 11g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 75mg sodium, Carbohydrate 44g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.
SOUR CHERRY CAKE
Very easy and delicious. Sort of like black forest cake, but more elegant. From "Crowning Elegance", a cookbook published by Arie Crown Hebrew Day School in suburban Chicago, IL. Tastes best on the day of baking. It might get soggy if covered.
Provided by Sarah Chana
Categories Dessert
Time 55m
Yield 1 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Grease an 8"x8" square pan.
- In bowl of a mixer fitted with a whisk, beat together the eggs and sugar until light yellow and fluffy.
- Add margarine and vanilla, stir to combine.
- Mix in cocoa, flour, and baking powder.
- Pour batter into prepared pan.
- Press cherries into the top of the batter.
- Bake for 45 minutes or until set.
Nutrition Facts : Calories 1924.3, Fat 58.2, SaturatedFat 13, Cholesterol 372, Sodium 873.2, Carbohydrate 331.4, Fiber 11.3, Sugar 236.6, Protein 29
CHERRY COFFEE CAKE
Steps:
- Gather the ingredients. Preheat the oven to 350 F.
- Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Alternatively, use a large bowl and a hand mixer. Beat on medium-high speed until light and fluffy.
- Beat the eggs in, one at a time, until each is incorporated.
- Mix in the vanilla extract, sour cream, and milk until just combined.
- Add the flour, baking powder, baking soda, and salt to the bowl, then beat on medium-low until completely combined. Be careful to not overmix-you can stop mixing once there are just a few streaks of dry ingredients. Switch to a silicone spatula, scraping down the bowl and folding until the ingredients are well combined.
- Spray a 9-x 13-inch baking dish with cooking spray. Make sure to generously grease the sides as well as the bottom.
- Pour the batter into the prepared baking dish, spreading into an even layer.
- Pour the cherry pie filling across the top of the cake to evenly cover the top.
- Gather the ingredients.
- In a medium bowl, combine the flour, brown sugar, butter, cinnamon, and vanilla extract. With a rubber spatula or your hands, fold the ingredients together until a crumbly mixture forms.
- Evenly distribute the streusel over the top of the cherry pie filling.
- Bake until the streusel is browned and the cherry juices are bubbling, and a toothpick inserted in the middle of the cake comes out with a few moist crumbs clinging to it, 50 minutes to 1 hour.
- Gather the ingredients.
- In a medium bowl, whisk together the confectioners' sugar, melted butter, milk, and vanilla extract until the icing is smooth.
- Let the cake cool slightly, about 10 minutes. Drizzle the icing all over the top of the cherry coffee cake. Slice and serve.
Nutrition Facts : Calories 723 kcal, Carbohydrate 112 g, Cholesterol 130 mg, Fiber 2 g, Protein 8 g, SaturatedFat 16 g, Sodium 503 mg, Sugar 52 g, Fat 27 g, UnsaturatedFat 0 g
CHERRY RIPPLE SOUR CREAM COFFEE CAKE
Make and share this Cherry Ripple Sour Cream Coffee Cake recipe from Food.com.
Provided by Marz7215
Categories Breads
Time 55m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 20
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.
Nutrition Facts : Calories 268.9, Fat 8.8, SaturatedFat 1.7, Cholesterol 18.5, Sodium 207, Carbohydrate 43.9, Fiber 2.1, Sugar 23.6, Protein 4.8
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- Make streusel: Mix flour, sugar and cinnamon in a large bowl. Use a pastry blender or fingertips to cut in butter until mixture forms pea-size crumbs.
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- 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.
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