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Recipe: Cherry-Streusel Coffee Cake
One 9-inch tube cake- 1 stick (1/2 cup) unsalted butter, room temperature, plus more for pan
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup sour cream
- ½ cup plus 1 tablespoon all-purpose flour
- 3 tablespoons packed light-brown sugar
- Generous ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 4 tablespoons unsalted butter, room temperature
- 1 cup powdered sugar, sifted
- 2 tablespoons milk
1. Preheat oven to 350 degrees. Butter a 9-inch tube pan and set aside. (Both regular and removable-bottom pans can be used.) In a medium bowl, sift together flour, baking powder, soda and salt; set aside.
2. In the bowl of an electric mixer fitted with a paddle attachment, beat butter, sugar, eggs and vanilla on medium speed until light and fluffy, about 2 to 3 minutes. Add flour mixture in three parts, alternating with sour cream and beginning and ending with flour. Beat until just combined, scraping down the sides of the bowl as needed.
3. Spoon about half of the batter into the prepared pan. Arrange cherries in a single layer; avoid placing any cherries against the pan's edge, as they may stick or burn if not fully encased in batter. Top with remaining batter, making sure it is evenly distributed, and smooth with an offset spatula.
4. Make the streusel by combining flour, sugar, cinnamon and salt. Cut in butter with a pastry blender or fork until large, moist clumps form. Sprinkle evenly over top of cake.
5. Bake until cake is golden brown and springs back when touched, 40 to 45 minutes. Transfer pan to a wire rack set over a baking sheet and let cake cool 10 to 15 minutes. Invert cake onto rack and reinvert so streusel side is up; cool completely. Combine powdered sugar and milk, and spoon glaze over cake, letting it drip down sides. Let cake sit until glaze is set, about 5 minutes, before serving. The cake can be kept at room temperature, wrapped well in plastic, for up to 4 days.
From "Martha Stewart's Baking Handbook"
Copyright © 2006 The Seattle Times Company