Sour Cherry Streusel Cake Recipes

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CHERRY STREUSEL CAKE

Make and share this Cherry Streusel Cake recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 1h

Yield 1 13x9 cake

Number Of Ingredients 18



Cherry Streusel Cake image

Steps:

  • Set oven to 350 degrees.
  • Grease a 13 x 9-inch baking pan.
  • In a bowl, combine all streusel topping mixture; set aside.
  • In a bowl, combine the butter with 1-1/3 cups sugar, vanilla and lemon juice; beat in the 2 eggs, then stir in sour cream.
  • In another bowl, sift together flour, baking powder, baking soda and salt.
  • Add to the butter/sourcream mixture; mix well to combine.
  • Combine the pie filling with 1/3 cup sugar, pecans and cinnamon.
  • Spread 1/2 of the batter into a prepared baking dish, then spoon the cherry mixture over the batter.
  • Spread the remaining batter on top of the cherry mixture.
  • Sprinkle with the streusel topping.
  • Bake for 45 minutes.
  • Serve warm.

Nutrition Facts : Calories 6641.4, Fat 364.6, SaturatedFat 211, Cholesterol 1256.3, Sodium 3903, Carbohydrate 791.1, Fiber 18.7, Sugar 337.9, Protein 67

1 cup butter, softened
1 1/3 cups sugar
1 teaspoon vanilla
1/2 teaspoon lemon juice
2 eggs
1 cup sour cream
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup sugar
1 (19 ounce) can cherry pie filling
1/3 cup chopped pecans
1/2 teaspoon cinnamon
1/2 cup flour
1/2 cup butter, softened
1 teaspoon cinnamon
1 teaspoon vanilla

CHERRY-STREUSEL COFFEE CAKE

This cake is a sweet addition to any breakfast or brunch menu. This recipe was first published in "Martha Stewart's Baking Handbook."

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes one 9-inch tube cake

Number Of Ingredients 12



Cherry-Streusel Coffee Cake image

Steps:

  • Preheat oven to 350 degrees. Butter a 9-inch tube pan; set aside. In a medium bowl, sift together flour, baking powder, baking soda, and salt; set aside.
  • With an electric mixer on medium speed, beat butter, sugar, eggs, and vanilla until pale and fluffy, 2 to 3 minutes. Add the flour mixture in 3 batches, alternating with sour cream and beginning and ending with the flour. Beat until just combined, scraping down sides of bowl as needed.
  • Spoon half the batter into prepared pan. Arrange cherries in a single layer on top (but not against the pan's edge, as cherries may stick or burn). Top with the remaining batter, and smooth with an offset spatula. Sprinkle with streusel.
  • Bake until cake is golden brown and springs back when touched, 40 to 45 minutes. Let cake cool on a wire rack set over a piece of parchment paper for 10 to 15 minutes. Run a knife around edges of cakes to loosen, and unmold. Let cool on rack.
  • Spoon glaze over top, letting it drip down sides. Let set for 5 minutes before serving. Cake can wrapped plastic and stored for up to 4 days.

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
1 cup frozen sour cherries, thawed and drained well
1 cup Streusel for Cherry-Streusel Coffee Cake
Milk Glaze for Cherry-Streusel Coffee Cake

CHERRY STREUSEL COFFEE CAKE

This is one of my family's favorite coffeecakes. The original recipe called for 3/4 cup evaporate milk with 1 Tbls. lemon juice in it and it was very good. However, using the sour cream and milk makes it even better. It is so moist and tender and delicious you will have to eat seconds! Works well for company or to give as a gift too. I always prepare it on Saturday night for Sunday morning. Just cover lightly with a towel.

Provided by Marg CaymanDesigns

Categories     Breads

Time 1h13m

Yield 8 serving(s)

Number Of Ingredients 11



Cherry Streusel Coffee Cake image

Steps:

  • Combine flour and sugar in a large bowl.
  • Cut in butter until mixture is crumbly.
  • Set aside 1/2 cup of the mixture.
  • Add baking powder and baking soda to the remaining flour mixture.
  • Put approximately 1/2 cup of sour cream (I use Breakstone Fat Free) in a 'liquid' measuring cup.
  • Add enough milk to make 3/4 cup.
  • Blend together well and add to dry ingredients along with beaten egg and extract; stir just until moistened.
  • Spread 2/3 of the batter over bottom and about 1 inch up the side of a greased 9-inch springform pan to form a shell.
  • Spread pie filling in shell.
  • Drop small spoonfuls of remaining batter over pie filling.
  • Stir almonds into reserved crumb mixture.
  • Sprinkle evenly over cake.
  • Bake in 350°F oven for 50 to 55 minutes.

2 1/4 cups flour
3/4 cup sugar
2/3 cup butter, softened
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup sour cream (approx.)
1/4 cup milk (approx.)
1 egg, beaten
1 teaspoon almond extract
1 (21 ounce) can cherry pie filling
1/3 cup sliced almonds

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