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Sour Cherry Crumbcake

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Rating: 1   Reviews: 1 See Reviews
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Active Time:  25 Minutes
Total Time:  2 Hours 20 Minutes
  Serves 8
This is one of the best quick coffee cakes I know. It has three layers of scrumptious toppings and is fluffy and moist. You can make it with canned cherries year round, but feel free to use fresh cherries during their short growing season.
RECIPE INGREDIENTS
For the Dough:
1/2 cup whole milk
1/4 cup water, room temperature
3 tablespoons vegetable oil
1 large egg yolk
2 1/4 cups unbleached all-purpose flour
1/3 cup sugar
1/2 teaspoon salt
2 teaspoons bread machine yeast or 1 1/2 teaspoons SAF instant yeast
For the Sour Cherry Layer:
1/2 cup sour cream
1/4 cup sugar
2 tablespoon unbleached all-purpose flour
1/2 teaspoon vanilla extract
Two 16-ounce cans unsweetened, pitted sour cherries, well-drained
For the Crumb Topping:
2/3 cup unbleached all-purpose flour
1/3 cup sugar
1/2 teaspoon ground cinnamon
5 tablespoons butter, chilled, cut into pieces
DIRECTIONS
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.


Recipe created exclusively for Cooking.com by Beth Hensperger, author of The Bread Lover's Bread Machine Cookbook and The Bread Bible.


Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Break for Coffee Cake
Nutrition Facts per Serving
Yield:   Serves 8
Calories: 463
Fat. Total: 17g
Fiber: 3g
Carbohydrates, Total: 71g
Sodium: 172mg
% Cal. from Fat: 33%
Cholesterol: 54mg
Protein: 8g
Spotlight Recipe Review See all 1 reviews »

Rating: 1
by: Lori, CA Reviewed: 06/25/2012
Total disappointment
I really looked forward to this crumbcake but did not like it. The base-cake layer is the problem as it doesn't bake up to yeast dough consistancy yet is not cake-like or cookie-like...just a weird hybrid. Will not make this recipe again.
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