I was almost ready to put the coffee cake in the oven. All I needed to do was add the streusel topping. I should have looked at the recipe and sprinkled the required one cup over the top. But no. Why make it easy? Instead, I had a brain-blank and poured the entire amount (about 3 cups) on top of the cake(!) Needless to say, it was way too much and by the end of the allotted 40 minutes the flour on top was still as dry as when it went in the oven.
I ended up spooning out most of the floury topping into the sink then put the cake back in the oven for another 15 minutes so it could finish baking. After that ordeal and despite amuch-less-floury streusel topping — which ended on on the bottom when I flipped the cake out of the bundt pan instead of re-inverting it –the cake is really quite good and moist.
Next time, I obviously won’t put as much streusel on top and I think it would be good to add some of the streusel to the cherry layer.
Lesson learned: trust your instincts.
Recipe courtesy of Everyday Food
2 1/4 cups all-purpose flour
3/4 cup packed light-brown or confectioners’ sugar
2 1/4 tsp. ground cinnamon
1 tsp. salt
3/4 cup unsalted butter, room temperature
1/2 cup unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 cup sugar
2 large eggs
1 tsp. pure vanilla extract
1 cup sour cream
1 cup frozen sour or sweet, pitted cherries, thawed and drained
1 cup confectioners’ sugar, sifted
2 T. milk
Preheat oven to 350 degrees and grease bundt pan.
1. In a medium bowl, sift together flour, baking powder, baking soda, and salt; set aside.
2. In another larger bowl, beat the butter, sugar, eggs, and vanilla on medium speed until light and fluffy, 2-3 minutes.
3. 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.
4. Spoon about half the batter into the prepared pan. Arrange the cherries 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.
5. Top with the remaining batter, making sure it is evenly distributed, and smooth with an offset spatula. 6. Sprinkle one cup streusel evenly over the top of the batter. Bake until cake is golden brown and springs back when touched, 40 to 45 minutes.
6. Remove cake from oven and let cake cool about 10-15 minutes. Invert cake onto rack, then re-invert (so streusel side is up), and let cool completely.
7. 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.