Cherry Streusel Cake Recipes

CHERRY-STREUSEL COFFEE CAKE

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.

CHERRY STREUSEL COFFEE CAKE

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.

CHERRY STREUSEL CAKE

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.

CHERRY STREUSEL COFFEE CAKE

Steps:

• In a large bowl make crumb mix: 2 1/4 cups flour 3/4 cup white sugar; Whisk together to mix.
• Cut in: 3/4 cup butter or margarine. Mix until crumbly.
• REMOVE 1/2 cup of crumb mix and set aside to sprinkle on top.
• To remainder of crumb mix add: 1/2 teaspoon baking powder 1/2 teaspoon baking soda Combine: 1 beaten egg and 3/4 cup buttermilk or sour milk.
• Add to dry crumb mix and stir until just moistened.
• Spread 2/3 of batter over bottom and part way up the side of a greased 9 inch spring form pan or a well greased bundt pan. I favor the spring form pan when serving this as dessert.
• Spoon Cherry pie filler over batter.
• Drop spoonfuls of remaining batter over filling.
• (I found 1 cup of batter for the third is about right) Sprinkle with the 1/2 cup of reserved crumb mix.
• Bake 350 for 50-55 minutes.

CHERRY STREUSEL BUNDT CAKE

Steps:

• Drain cherries, set aside.
• Mix together brown sugar, nuts, and cinnamon; set aside.
• Sift together flour, salt, baking powder, and baking soda; set aside.
• Cream butter, sugar, and almond extract thoroughly; Add sour cream, Beat until well blended.
• Add the flour mixture to the butter mixture, alternating with the eggs, beginning and ending with the flour mixture. Beat well, scraping bowl often.
• Grease and flour a bundt pan; pour 1/3 of the batter in the pan. Top with 1/3 of the cherries and 1/3 of the nut mixture.
• Repeat layers a second and third time.
• Bake at 350° for 1 hour and 15 minutes or until cake tests done.