Coffee Cake with Chocolate Cherry Crumb


 
G

Guest

Guest
Coffee Cake with Chocolate Cherry Crumb

Crumb

4 Tablespoons butter
1/2 cup light-brown sugar
4 tablespoons cocoa
Pinch of salt

Cake

2 1/2 cups of all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon of salt
1/2 cup sugar
1/2 cup light-brown sugar
2 eggs plus 1 egg yolk
1 cup sour cream of yogurt
1/4 teaspoon almond extract
1 teaspoon vanilla extract
1 cup dried tart cherries roughly chopped
1/3 cup sliced almonds

Preheat oven to 350. Grease bottom and sides of a 9-inch springform pan with butter or shortening. Line bottom with parchment or waxed paper. Butter paper and dust pan with flour, shake off excess.
Make the crumb using you fingers or two forks, combine butter, brown sugar, cocoa, and salt in a small bowl. Set aside. Sift together flour, baking powder, and salt. In the bowl of an electic mixer, combine oil, sugar, and brown sugar on low. Beat in eggs and yolk, one at a time. Add half of the flour mixture to the egg mixture and beat on low until combined. In a small bowl, combine sour cream (or yogurt) and almond and vanilla extracts, mix in sour cream mixture, then add remaining flour mixture, beating until just combined. Spread half of the batter(it will be very thick) over the bottom of pan. Cover the half of the crumb mixture and all of the cherries. Carefully, spread remaining batter, then cover with remaining crumb and top with almonds. Bake 50 minutes or until toothpick inserted into the center comes out clean. Serve while still slightly warm. Cake may be made one day ahead. If so, cool thoroughly, wrap in plastic, and store in room temperture.

Yield: 8 to 10 servings.


/infopop/emoticons/icon_biggrin.gif
 

 

Back
Top