Lemon Sour Cherry Coffeecake Recipes

MACRINA BAKERY LEMON SOUR CHERRY COFFEE CAKE

Steps:

• DIRECTIONS
• Preheat oven to 325F.
• Spray a 10-12-cup bundt pan with non-stick cooking spray.
• Place the dried cherries in a medium bowl and cover with hot tap water.
• Let the cherries soak for 10 minutes, then drain thoroughly and pat dry between two
• sheets of paper toweling; set aside.
• Sift the flour, baking powder, baking soda and salt into a large bowl; whisk and set aside.
• Combine the butter, sugar and lemon zest in the bowl of a stand mixer.
• Using the paddle attachment, mix on medium speed for 5 to 8 minutes, until the mixture
• becomes smooth and pale in color.
• Add the eggs one at a time, making sure each egg is fully incorporated before adding
• another.
• After all the eggs have been incorporated into the batter, slowly add the lemon juice, and mix for 1 more minute.
• Scrape down the sides of the bowl, and mix for 30 more seconds.
• Remove the bowl from the mixer and alternately add small amounts of the flour mixture and the yogurt to the batter, mixing with a wooden spoon or spatula until all dry ingredients are incorporated.
• Set aside 10 - 12 cherries for garnish, then gently fold the remaining cherries into the batter. be careful not to overmix.
• Pour the batter into the prepared bundt pan, filling two-thirds of the pan.
• Bake on center rack of the oven for 1 hour and 10 minutes, or until the top of the cake is golden brown.
• Check the center of the cake with a skewer; if it comes out clean, the cake is done.
• Cool the cake on a wire rack for at least 20 minutes.
• Invert the pan to remove the cake, and let it cool completely.
• Sift the confectioners' sugar into a medium bowl; add the lemon zest and lemon juice.
• Mix with a spoon until smooth, then drizzle over the cooled coffee cake.
• Top with the reserved plump cherries.

SOUR CREAM CHERRY COFFEE CAKE

Steps:

• Preheat oven to 350 fareheight.
• Butter 2 8-inch cake pans (square or round, either works),and set aside.
• In a large bowl ( mixing bowl, if you have one ), cream butter and sugar together until well mixed. Add eggs one at a time,beating well.Add sour cream, and mix well.
• In a small bowl, mix the flour,baking powder,baking soda,and salt together.
• Add the dry ingredients to the butter mix, and mix well.the batter will be stiff.
• Stir in the vanilla, lemon zest, and cherry preserves.
• Spread batter evenly in the pans, and place in oven.
• Bake 20-30 mins, or until a toothpick comes stuck into the center comes out clean.
• When cooled, a confectioners sugar & lemon juice icing goes very well. Enjoy.

CHERRY COFFEE CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and lightly flour a 10 inch tube pan. Place cherries in a bowl and toss gently with 2 tablespoons flour. Set aside.
• Stir together the flour, salt, baking powder, and cinnamon in a medium bowl. Beat together the oil, eggs, sugar, vanilla extract, and milk until smooth in a large mixing bowl. Stir in the flour mixture until smooth. Fold in the cherries. Pour batter into prepared pan.
• Bake in preheated oven until toothpick inserted into cake comes out clean, about 60 minutes. Cool in pan 10 minutes, then turn out onto a serving plate or wire rack.