Cherry and Sour Cream Coffee Cake

By foodiva

Ingredients

• 15 oz (500 g) sour cherries, pitted ( fresh, frozen or from the jar - drained)
• 1 cup (200 g; 7 oz) granulated sugar, divided
• 2 tsp ( 8 g, 0.28 oz) baking powder
• 6 eggs, divided
• 2 1/3 cups ( 300 g; 10.58 oz) all-purpose flour
• 1 3/4 stick ( 7/8 cup; 200 g; 7 oz) butter, room temperature
• zest from 1/2 lemon
• 1 tsp vanilla extract
• 1 cup (250 g; 8.45 fl oz) sour cream
• 1 1/2 tbsp corn starch
• pinch of salt
• icing sugar for dusting

Details

Preparation time 10mins
Cooking time 45mins
Adapted from biteitquick.com

Preparation

Step 1

Instructions
Preheat oven to 375 °F (190 °C ).
If you are using fresh cherries, clean them and remove the seed. If using jarred - drain the liquid and if using frozen - do not thaw them.
In a bowl, using a hand mixer mix 4 eggs with ⅔ cup (150 g; 5.3 oz) sugar, until thick and pale, add salt and lemon zest.
In a separate bowl mix flour and baking powder.
Add softened butter to egg mixture, and mix until smooth. Stir in flour and baking powder, mix until smooth and lump free.
Pour batter into greased pan (10x12 inch, 24x32cm) and bake for 5 minutes.
In the mean time, mix the sour cream with the remaining sugar, eggs, vanilla extract and corn starch.
Remove the cake from the oven, spread cherries all over the batter, and pour a mixture of sour cream over the cherries.
Return to the oven for another 25-30 minutes, or until toothpick inserted into center come out clean.
Cool to room temperature and dust with icing sugar.

Instructions