As it starts to be less shitty outside, we're able to enjoy some of the great bounties of the season... and I'm primarily talking about fruit. Cherry season is May - August, and I recently got my hands on some juicy cherries. I love a good sour cream coffee cake, so I combined them in this recipe. Hope you enjoy.
Makes 1, 9x5 in. loaf pan
For the Crumble:
- 1/2 c AP flour
- 1/4 c LBS
- 2 T cold, unsalted butter, cut into cubes
- 1/4 t kosher salt
- 1 1/4 t cinnamon
- 1/4 t nutmeg
- 1/4 t clove
- 3/4 c pecans, optional
For the Cake:
- 1 1/4 c cake flour (not self-rising)
- 1 t baking powder
- 1/4 t baking soda
- 1/2 t kosher salt
- 6 T unsalted butter
- 3/4 c sour cream
- 1/4 c sugar
- 2 eggs, room temp
- 1 t vanilla extract
- 1 c pitted cherries
Preheat oven to 350 degrees F and grease your 9x5 in. pan
For the crumble, mix together all the ingredients with your fingers until it forms a crumble.
For the cake, paddle together butter and sugar in an electric mixer until blonde (4-5 mins). Add eggs, one at a time, until just incorporated. Add in sour cream and vanilla extract. Mix until just combined.
In a separate bowl, mix together your dry ingredients (flour, baking powder, baking soda, salt). Slowly add to the wet ingredients and mix until it just comes together. Fold in your cherries.
Pour 1/2 of the cake mixture into the pan, add 1/3 of your crumble, cover with the rest of your mixture. Cover with remaining crumble.
Bake for 50 minutes, rotating the pan halfway through.
Let cool for 30 minutes, seriously though, I know it's hard to wait but it will allow the cherries to set and it will taste much better. Enjoy.
recipe inspired by my girl, ina garten.