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Category: Coffee Cake
Prep Time: Cook Time: Total Time:
Batter
1 1/2 cups flour
1/2 cup sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter
1/2 cup sourdough starter
1 egg
1 tsp vanilla extract
Cherry filling
11/2 cups fresh or frozen unsweetened pitted tart red cherries
1 tbsp lemon juice
1/2 cup sugar
2 tbsp cornstarch
Topping
1/2 cup quick-cooking rolled oats
1/4 cup packed brown sugar
1/4 cup chopped nuts
3 tbsp flour
1/4 cup butter
Mix the flour, sugar, baking powder, baking soda and salt in a large bowl. Cut in 1/2 cup margarine until mixture resembles fine crumbs.
In a small bowl, mix sourdough starter, egg and vanilla. Add to flour mixture. Stir until just moistened. Spread half of the batter in a greased 9-inch-by-9-inch baking pan. Set aside.
To make the cherry filling, bring cherries to boiling in a saucepan. Reduce heat. Cover and simmer for 5 minutes. Stir in lemon juice. Combine sugar and cornstarch in a small bowl; add to cherry mixture. Cook and stir until bubbly. Cook and stir 2 minutes more. Cool completely.
When filling is cool, spread on top of batter in the baking pan. Drop remaining batter in small mounds over filling.
To make topping, mix oats, brown sugar, nuts and flour in a small bowl. Cut in margarine until mixture resembles coarse crumbs. Sprinkle over batter. Bake at 350 for 35 to 40 minutes or until golden.
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CHERRY SOURDOUGH COFFEE CAKE
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Category: Coffee Cake
Prep Time: Cook Time: Total Time:
Batter
1 1/2 cups flour
1/2 cup sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter
1/2 cup sourdough starter
1 egg
1 tsp vanilla extract
Cherry filling
11/2 cups fresh or frozen unsweetened pitted tart red cherries
1 tbsp lemon juice
1/2 cup sugar
2 tbsp cornstarch
Topping
1/2 cup quick-cooking rolled oats
1/4 cup packed brown sugar
1/4 cup chopped nuts
3 tbsp flour
1/4 cup butter
Mix the flour, sugar, baking powder, baking soda and salt in a large bowl. Cut in 1/2 cup margarine until mixture resembles fine crumbs.
In a small bowl, mix sourdough starter, egg and vanilla. Add to flour mixture. Stir until just moistened. Spread half of the batter in a greased 9-inch-by-9-inch baking pan. Set aside.
To make the cherry filling, bring cherries to boiling in a saucepan. Reduce heat. Cover and simmer for 5 minutes. Stir in lemon juice. Combine sugar and cornstarch in a small bowl; add to cherry mixture. Cook and stir until bubbly. Cook and stir 2 minutes more. Cool completely.
When filling is cool, spread on top of batter in the baking pan. Drop remaining batter in small mounds over filling.
To make topping, mix oats, brown sugar, nuts and flour in a small bowl. Cut in margarine until mixture resembles coarse crumbs. Sprinkle over batter. Bake at 350 for 35 to 40 minutes or until golden.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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