Sour Cherry Crumbcake

  • Active Time 25m
  • Total Time 2h 20m

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.

ingredients

  • For the Sour Cherry Layer:
  • 1/2 cup sour cream
  • 1/4 cup sugar
  • 2 tablespoons unbleached all-purpose flour
  • 1/2 teaspoon vanilla extract
  • 2 cans (16 ounces each) 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
  • 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

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 Publisher. All rights reserved.

RecID 4741

nutrition information per serving

463 calories; 17g total fat; 54mg cholesterol; 172mg sodium; 71g carbohydrates; 3g fiber; 8g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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