Classic Sour Cream Coffee Cake with Brandy Cherries | [Website Name]

Sour Cream Coffee Cake with Brandy-Soaked Cherries

YIELD Makes 16 servings

INGREDIENTS

Streusel Topping (recipe) 3‑1/4 cups all-purpose flour, divided 1 cup dried sweet or sour cherries 1/2 cup brandy 1‑1/2 cups sugar 3/4 cup butter 3 eggs 1 container (16 ounces) sour cream 1 tablespoon vanilla 2 teaspoons baking powder 2 teaspoons baking soda 1/4 teaspoon salt

PREPARATION:

1. Prepare Streusel Topping; set aside.
2. Preheat oven to 350°F. Grease 10-inch tube pan with removable bottom. Sprinkle 1/4 cup flour into pan, rotating pan to evenly coat bottom and sides of pan. Discard any remaining flour.
3. Bring cherries and brandy to a boil in small saucepan. Cover; remove from heat. Let stand 20 to 30 minutes or until cherries are tender. Drain; discard any remaining brandy.
4. Beat sugar and butter in large bowl with electric mixer at medium speed until light and fluffy. Add eggs, 1 at a time, beating until thoroughly blended. Beat in sour cream and vanilla.
5. Add remaining 3 cups flour, baking powder, baking soda and salt. Beat with electric mixer at low speed until just blended. Stir in cherries.
6. Spoon 1/2 of batter into prepared tube pan. Sprinkle with 1/2 of Streusel Topping. Repeat with remaining batter and Streusel Topping. Bake 1 hour or until toothpick inserted into center comes out clean.
7. Cool in pan on wire rack 10 minutes. Remove from pan. Serve warm or at room temperature. Garnish as desired.

This recipe appears in: Coffeecakes