Saturday, November 19, 2011
Sour Cream Streusel Cake with Cherries
My cake did not look anything the way it did in the flyer so I checked the store's website, and surprise, surprise the directions were slightly different in preparation. If I were to make this again, I'd follow the directions in the link provided below in My Notes because I prefer the presentation. However, I'm not sure the cherries would really stay atop the cake; I think they may still have a tendency to sink in the batter.
Just two caveats about this cake. It is very sweet. A smallish slice of this was almost too much for me, and I love sweet. It was perfect with a cup of black tea, and when I reduced the sugar I normally add to my coffee, the sweetness balanced out the coffee.
The other thing is this recipe calls for half a cup of cherry pie filling, but a can holds more than a cupful. What to do with the rest? If you happen to have some pie crust, you could make quick and easy handheld pies, topped with a little of the glaze from this coffee cake. Or just eat the leftover cherries, which is what I did, smiles.
Sour Cream Streusel Cake with Cherries
1/2 cup light brown sugar
1/2 cup all purpose flour
3/4 teaspoon cinnamon
1/4 teaspoon salt**
1/4 cup unsalted butter, cut into pieces**
1/2 cup coarsely chopped walnuts or pecans
1/2 cup cherry pie filling
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt**
1/2 cup butter, softened
1 cup light brown sugar
3 large eggs
1 cup sour cream
1 1/2 teaspoon vanilla**
1 cup confectioner's sugar, sifted
1/2 teaspoon vanilla extract
1/2 tablespoon milk (or enough to achieve desired spreading consistency)
Preheat your oven to 350*F. Grease a 9-inch springform pan. Line the bottom of the pan with waxed paper; grease and flour the waxed paper.
To make the streusel, combine the brown sugar, flour, cinnamon and salt. Cut in the butter until mixture resembles coarse crumbs. Stir in nuts and cherry filling. ** Set aside.
To make the batter, sift flour, baking powder, baking soda and salt in small bowl. In a large bowl, using an electric mixer on medium speed, beat the butter until smooth, about one minute. Gradually add brown sugar and beat until light and fluffy, about 4 minutes. Beat in the eggs one at a time. Blend the sour cream and vanilla. Stir in the flour mixture until just blended.
Spread half the batter into the prepared springform pan. Sprinkle with half the streusel. Carefully cover with remaining batter (as the batter is thick, I drop by spoonfuls and then spread/"stretch" the batter over the streusel using a couple of forks or spoons, pulling the batter in opposite directions). Sprinkle the remaining streusel over the top.
Bake about 50 minutes** or until cake is golden brown and pulls away from the side of the pan. Set on a rack to cool. Drizzle glaze on top.
To make the glaze, combine the glaze ingredients and stir until smooth. If glaze is too thick, add additional milk by drops stirring in between, until a desired consistency is achieved. Drizzle over cake.
I didn't use unsalted butter. For the streusel I used salted butter and omitted the added salt entirely; for the batter I only used a pinch of salt.
The recipe calls for 1 1/2 teaspoons vanilla. I used one teaspoon vanilla and 1/2 teaspoon almond extract.
The store's flyer says to mix the cherry pie filling with the streusel. The store's website recipe says to keep the two separated and to divide the streusel between the two halves of the cake batter and to sprinkle the remainder on the top of the batter and then add the cherries on top of that.
Please take the time to line the bottom of your springform pan with the waxed paper. It makes a huge difference in getting it out of the pan and onto a cake plate.
No way did my cake cook in 50 minutes. At the end of 50 minutes my cake's center was most definitely unbaked and I ended up covering with tin foil and baking another 20 minutes.
Would I make this again? I think the idea is good. I would definitely reduce the amount of glaze; in my opinion it's there for looks as the cake is plenty sweet enough. This is a pretty coffee cake and a different than what I normally make. It's definitely good for a larger gathering. I can say "definitely maybe."