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by
Grandma George


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Great gifts for giving
The perfect addition to any gift basket
Great idea for the holidays or any special occasion


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~ Cherry Streusel Coffee Cake ~

~Coffee Cake~
1 stick unsalted butter, room temperature**
**plus more for pan
2 cups all-purpose flour
1 t baking powder
1 t baking soda
1 t salt
1 cup sugar
2 large eggs
1 t pure vanilla extract
1 cup sour cream
1 cup frozen sour cherries, thawed and drained well
1 cup Streusel (recipe below)

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~Streusel~
2 1/4 cups all-purpose flour
3/4 cup packed light-brown or confectioners sugar
2 1/4 t ground cinnamon
1 t coarse salt
1 1/2 sticks unsalted butter, room temperature
Milk Glaze (recipe below)

In a medium bowl, combine flour, sugar, cinnamon, and salt;
cut in butter using a pastry blender, until large, moist
clumps form. Streusel can be refrigerated in an airtight
container for up to 2 weeks.
Makes 4 cups

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~Milk Glaze~
1 cup confectioners sugar, sifted
2 T milk

In a medium bowl, whisk together the confectioners sugar
and milk until completely smooth. Immediately drizzle
glaze over cake.

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Preheat oven to 350F.
Butter a 9 inch tube pan; set aside. In a medium bowl, sift together
flour, baking powder, baking soda, and salt; set aside. In the bowl
of an electric mixer fitted with the paddle attachment, beat the
butter, sugar, eggs, and vanilla on medium speed until light and
fluffy, 2 to 3 minutes. 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. 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 panís edge, as they may stick or burn if not fully
encased in batter. Top with the remaining batter, making sure it is
evenly distributed, and smooth with an offset spatula. Sprinkle streusel
evenly over the top of the batter. Bake until cake is golden brown and
springs back when touched, 40 - 45 minutes. Transfer pan to a wire rack
set over a rimmed baking sheet lined with parchment paper, and let cake
cool 10 to 15 minutes. Invert cake onto rack, then re-invert (so streusel
side is up), and let cool completely. 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.
Makes one 9 inch tube cake

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For gift giving place cake on a decorative holiday plate.
Give with a basket containing favorite tea mixture, tea
infuser, and teacup or coffee mug. Embellish basket with
greenery and ribbon. Add gift tag and recipe card.


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ENJOY!!

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Original Country Homespun Graphics by Grandma George