Sour Cherry Crumbcake

FOR THE SOUR CHERRY LAYER:
Combine all ingredients except cherries in small bowl; whisk until smooth. Cover and refrigerate.

FOR THE CRUMB TOPPING:
Combine flour, sugar and cinnamon in small bowl. Add butter and rub in with fingers until mixture resembles coarse crumbs. Cover and refrigerate.

FOR THE DOUGH:
Place dough ingredients in bread machine pan in order listed. Program machine for Dough Cycle; press Start.

Oil 9-inch square metal baking pan or 10-inch-diameter pie plate. Using rubber spatula, scrape prepared dough into pan (dough will be soft and sticky, like a thick batter). Using floured fingertips, press dough evenly into pan. Using off-set spatula, gently spread sour cream mixture over dough. Sprinkle cherries over, then sprinkle crumb topping over.

Position oven rack in center of cold oven. Set oven temperature to 375 degrees F. Bake until edges of dough are golden brown and cake tester inserted into center comes out clean, about 35 minutes. Remove from oven; cool 20 minutes. Serve warm.

DO-AHEAD TIP:
Coffee cake can be frozen up to 2 months. Defrost in refrigerator overnight or on counter, unwrapped. Reheat in a 300 degrees F oven for 12 minutes.