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Fresh Cherry Sour Cream Coffee Cake Recipe

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This recipe for Fresh Cherry Sour Cream Coffee Cake is from TRIED & TRUE Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/4 lb. stick butter (1 cup), soft or cut into 16 pats
1 1/4 c. plus 2 T sugar
1 tsp. vanilla
1/2 tsp. grated lemon rind
2 large eggs
8 oz. (1 cup) sour cream
1 c. pitted and halved sweet red cherries (about 1/2 lb. of fruit)
1/2 c. chopped walnuts
1/2 tsp. ground cinnamon
Topping, see recipe
Directions:
Directions:
In bowl, stir together flour, baking powder and soda. In the large bowl of a mixer at medium speed, cream butter, 1 1/4 cups sugar, vanilla and lemon rind. Beat in eggs one at a time, until blended each time. Add sour cream and beat until blended. At low speed gradually beat in flour mixture until smooth.

Stir together cherries, walnuts, 2 T sugar and the cinnamon. Turn 1/3 (1 1/2 cups) of the batter into a greased and floured 9-inch tube pan. Sprinkle with 1/2 of the cherry mixture. Repeat layers. Spread with remaining batter. Sprinkle with topping (below).

Bake on the rack below center of a preheated 350 degee oven until a cake tester inserted in the center comes out clean, about 60 minutes.

Cool on a wire rack for 5 minutes. Loosen edges and turn out on rack; cool completely topside down to keep bottom from sticking to rack. Invert on a cake plate and serve top side up.

Topping: Stir together 1 T sugar and 1/4 tsp ground cinnamon.
Number Of Servings:
Number Of Servings:
14-16
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
RICH-FLAVORFUL-MOIST! I made this and it was GREAT! This is a spin-off from the original recipe that appeared in 1963 in the Good Housekeeping Cookbook. It was very popular and swept the country, so many cooks have it in their permanent library of recipes. We now have it in ours!

 

 

 

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