Macrina Bakery Lemon Sour Cherry Coffee Cake 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.

LEMON CHERRY CAKE

Steps:

• Pat cherries dry with paper towels; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk., Pour into a greased 13x9-in. baking pan. Sprinkle with cherries. Bake at 375° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For topping, in a bowl, beat cream cheese, lemon juice and peel until smooth. Beat in enough confectioners' sugar until mixture achieves desired consistency. Cut cake; top each piece with a dollop of topping.

LEMON SOUR CHERRY COFFEECAKE

Steps:

• Preheat oven to 325°F Lightly oil a 12-cup bundt pan.
• Place dried cherries in a medium bowl and cover with hot tap water. Let soak and plump for 10 minutes, then drain.
• Sift flour, baking powder, baking soda and salt into a medium bowl.
• In large bowl combine butter, sugar and lemon zest with electric mixer. Mix until smooth and pale in color, about 5 minutes.
• Add eggs, one at a time, fully incorporating each egg into batter.
• Add the lemon juice. Mix well.
• Alternately add small amounts of the flour mixture and the yogurt to the batter, mixing with a wooden spoon just until all dry ingredients are incorporated into the batter.
• Gently fold the cherries into the batter, taking care not to over mix. Pour batter into the prepared bundt pan, filling two thirds of the pan.
• Bake on center rack of oven for 1 hour, or until the top is golden brown and center of cake is done. Let cool in the pan on a wire rack for at least 20 minutes.
• Loosen the sides of the cake with a sharp knife. Invert the pan onto a serving plate. Let cake cool completely.
• Sift powdered sugar into medium bowl, then add lemon zest and lemon juice. Mix with a spoon until smooth. Drizzle glaze over the cooled coffeecake.

SOUR CHERRY AND LEMON ICE-BOX CAKE

Steps:

• Lightly grease the baking tin and line the base with parchment paper. If you want to remove the cake from the tin to serve, you can line the tin with a piece of parchment paper that overhangs the two long sides.
• For the cherry compote, place the cherries, kirsch, sugar and lemon juice into a large saucepan and cook over a medium-high heat for about 5 minutes, until the fruit softens and releases a lot of juice. Use a slotted spoon to remove the cherries to a heatproof bowl, leaving the syrup in the pan. Continue cooking the syrup until it is reduced to about 240 ml (8½ fl oz / 1 cup).
• Place the cornflour in a small bowl and whisk in a little of the cherry syrup to form a smooth paste. Add this to the cherry syrup in the pan and simmer, stirring, for a couple of minutes, or until slightly thickened. Pour the syrup over the fruit, cool slightly, then cover with clingfilm and refrigerate until cool.
• For the filling, whisk together the mascarpone, icing sugar, 600 ml (20 fl oz / 2½ cups) of the cream and the vanilla in a bowl until the mixture just starts to hold its shape. Add the lemon curd and continue whisking until the mixture holds soft peaks.
• To assemble the dessert, spread a thin layer of the lemon cream over the base of the prepared tin, then cover with a layer of biscuits, breaking them up as needed. Spread over half of the remaining lemon cream and then dollop over about a third of the cherry compote. Repeat the layering a second time and then finish with a final layer of biscuits.
• Cover the tin with clingfilm and refrigerate or freeze for at least 4 hours before serving.
• Just before serving, whip the remaining cream to soft peaks and spread over the dessert. Cut into slices and serve each portion with a spoonful of the remaining compote.
• Store in a sealed container in the freezer for up to 2 weeks; if refrigerated, it will keep for 3-4 days.