Fresh Cherry Coffeecake

🧂 Ingredients

• 3 cups UNBLEACHED all-purpose flour

  (bleached flour toughens baked goods)
• 3/4 cup unsalted butter

  softened
• 1 tsp. vanilla extract
• 1 tsp. almond extract
• 1 cup sour cream
• 4 large eggs
• 1 1/2 cups granulated sugar
• 1/4 tsp. sea salt
• 3/4 tsp. baking soda
• 1 1/2 tsp. baking powder
• 4 cups fresh cherries

  pitted and stemmed
• 1 heaping tablespoonful UNBLEACHED all-purpose flour

  (bleached flour toughens baked goods)
• 1/4 cup brown sugar

  packed
• 1/4 tsp. cinnamon
• 1 1/2 cups powdered sugar
• 3 tbsp. 2% milk
• 10 fresh cherries

  for garnish, if desired

Instructions

• 1 Generously grease and flour a 10-inch bundt pan.
• 2 Preheat oven to 350°.
• 3 In small bowl, combine brown sugar with 1 heaping tablespoonful flour and
  cinnamon; mix well.
• 4 In a large bowl of electric mixer, at medium speed, beat butter, granulated
  sugar, vanilla, eggs, baking soda, baking powder, salt, almond extract and sour
  cream.
• 5 Stir in flour with a wooden spoon to combine well.
• 6 Turn one-third of batter into prepared pan, spreading evenly.
• 7 Spread with half the cherries and half the brown sugar mixture.
• 8 Repeat layering of remaining batter, cherries and brown sugar mixture, and final
  layer of batter.
• 9 Bake 1 ¼ to 1 ½ hours, or until knife or bamboo skewer inserted in center comes
  out clean.
• 10 Cool in pan on wire rack until cake cools completely.
• 11 Gently remove from pan.
• 12 Mix powdered sugar and milk until smooth; drizzle over cake.
• 13 Add fresh cherries on top, if desired.

Nutrition Info