Sour Cream Cherry Pecan Coffee Cake

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In the mood for a little something different for breakfast- I pulled out a recipe for an old-fashioned Sour Cream Coffee Cake and substituted dried Montmorency cherries for the raisins. I also added a vanilla 1-2 punch with vanilla infused granulated sugar and vanilla extract.

Sour Cream Cherry Pecan Coffee Cake

For the topping:

  • 2 Tablespoons Butter, slightly softened
  • 1 Tablespoon all purpose flour
  • 1 teaspoon Cassia Cinnamon
  • 1/2 teaspoon Ceylon Cinnamon
  • 1/4 cup brown sugar
  • 1 cup chopped pecans

Mix the sugar, flour and both kinds of cinnamon into the butter with your fingers then add the chopped nuts. Keep in a cool place until ready to top cake.

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Cake:

  • 1/2 cup room temperature butter
  • 1 cup Vanilla infused granulated sugar
  • 3 eggs, room temperature
  • 1 tsp pure Vanilla extract
  • 1 cup sour  cream
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • large pinch of salt
  • 1 cup dried Montmorency tart cherries

Preheat the oven to 350F. Butter a 9×13 inch rectangular baking pan, put a sheet of parchment perpendicular to the long side so it covers the length of the bottom and extends up the long sides. Butter the parchment.

Cream the butter and sugar in a stand mixer fitted with the paddle attachment on medium speed. Scrape down the sides, add the Vanilla extract and mix a minute longer. Add the eggs, one at a time, mixing well after each is added. Mix the flour, baking powder, soda  and salt together in a medium bowl. Add 1/3 of the flour mixture and mix just until incorporated. Add 1/2 of the sour cream and mix until incorporated. Scrape the sides of the bowl and the paddle. Add 1/2 of the remaining flour mixture, mix well. Add the remains of the sour cream. Mix. Scrape the bowl. Add the last of the flour mixture and mix just until blended. Scrape the bowl and paddle and fold in the cherries. Pour into the prepared baking dish and use a spatula to spread evenly. Sprinkle the topping evenly over the cake batter. Bake for 30-35 minutes or until a tester comes out clean when inserted near the center. Serve warm or at room temperature.

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We enjoyed it with our afternoon tea as well! 🙂

Enjoy!

xoxo 

6 comments

  1. Gabi says:

    Hi Marie! I would love to hear if you make this for the hubby!

    Courtney- I think we need a tea party!

    Valli- Yes I really like the cherry flavour much better than raisins. Thanks for stopping by!

    xoxo

  2. Marie says:

    My Hubby just said yesterday, ” we haven’t had a real coffee cake in a long time!” and here you are with this great one! Maybe I’ll surprise him!

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