Cherry-Streusel Coffee Cake

20/11/11 09.28 Cherry-Streusel Coffee Cake Pagina 1 di 1 http://www.marthastewart.com/print/354831 Yield Makes one 9- inch tube cake Cherry-Streusel Coffee Cake This cherry-streusel coffee cake is a sweet addition to any breakfast or brunch menu. This recipe was first published in "Martha Stewart's Baking Handbook." The Martha Stewart Show, February Winter 2007 http://www.marthastewart.com/354831/cherry-streusel-coffee-cake Rated(0) Ingredients 1/2 cup unsalted butter, room temperature, plus more for pan 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1 cup sugar 2 large eggs 1 teaspoon pure vanilla extract 1 cup sour cream 1 cup frozen sour cherries, thawed and drained well 1 cup Streusel (http://www.marthastew art.com/282785/streusel ) Milk Glaze (http://www.marthastew art.com/260499/milk-gla ze) Directions 1. Preheat oven to 350 degrees. Butter a 9-inch tube pan; set aside. In a medium bowl, sift together flour, baking powder, baking soda, and salt; set aside. 2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, sugar, eggs, and vanilla on medium speed until light and fluffy, 2 to 3 minutes. Add the flour mixture in three parts, alternating with the sour cream and beginning and ending with the flour. Beat until just combined, scraping down the sides of the bowl as needed. 3. Spoon about half the batter into the prepared pan. Arrange the cherri es in a single layer on top of the batter; avoid placing any cherries against the pan's edge, as they may stick or burn if not fully encased in batter. Top with the remaining batter, making sure it is evenly distributed, and smooth with an offset spatula. Sprinkle streusel evenly over the top of the batter. 4. Bake until cake is golden brown and springs back when touched, 40 to 45 minutes. Transfer pan to a wire rack set over a rimmed baking sheet lined with parchment paper, and let cake cool 10 to 15 minutes. Invert cake onto rack, then re-invert (so streusel side is up), and let cool completely. Spoon glaze over the cake, letting it drip down sides. Let cake sit until glaze is set, about 5 minutes, before serving. Cake can be kept at room temperature, wrapped well in plastic, for up to 4 days. © 2011 Martha Stewart Living Omnimedia. All rights reserved.

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Transcript of Cherry-Streusel Coffee Cake

20/11/11 09.28Cherry-Streusel Coffee Cake

Pagina 1 di 1http://www.marthastewart.com/print/354831

YieldMakes one 9-inch tube cake

Cherry-Streusel Coffee CakeThis cherry-streusel coffee cake is a sweet addition to anybreakfast or brunch menu. This recipe was first published in"Martha Stewart's Baking Handbook."The Martha Stewart Show, February Winter 2007

http://www.marthastewart.com/354831/cherry-streusel-coffee-cake

Rated(0)

Ingredients

1/2 cup unsalted butter, room temperature, plus more for pan2 cups all-purpose flour1 teaspoon baking powder1 teaspoon baking soda1 teaspoon salt1 cup sugar2 large eggs1 teaspoon pure vanilla extract1 cup sour cream1 cup frozen sour cherries, thawed and drained well1 cup Streusel (http://www.marthastewart.com/282785/streusel)Milk Glaze (http://www.marthastewart.com/260499/milk-glaze)

Directions

1. Preheat oven to 350 degrees. Butter a 9-inch tube pan; set aside. In a medium bowl, sift together flour, baking powder,baking soda, and salt; set aside.

2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, sugar, eggs, and vanilla on medium speeduntil light and fluffy, 2 to 3 minutes. Add the flour mixture in three parts, alternating with the sour cream and beginning andending with the flour. Beat until just combined, scraping down the sides of the bowl as needed.

3. Spoon about half the batter into the prepared pan. Arrange the cherries in a single layer on top of the batter; avoid placingany cherries against the pan's edge, as they may stick or burn if not fully encased in batter. Top with the remaining batter,making sure it is evenly distributed, and smooth with an offset spatula. Sprinkle streusel evenly over the top of the batter.

4. Bake until cake is golden brown and springs back when touched, 40 to 45 minutes. Transfer pan to a wire rack set over arimmed baking sheet lined with parchment paper, and let cake cool 10 to 15 minutes. Invert cake onto rack, then re-invert (sostreusel side is up), and let cool completely. Spoon glaze over the cake, letting it drip down sides. Let cake sit until glaze isset, about 5 minutes, before serving. Cake can be kept at room temperature, wrapped well in plastic, for up to 4 days.

2011 Martha Stewart Living Omnimedia. All rights reserved.