Montmorency Cherry Coffeecake
Source of Recipe
BBR
List of Ingredients
Serves 8
Topping:
1 1/2 cups brown sugar
2 Tablespoons cinnamon
3/4 cup chopped walnuts
Coffeecake:
2 cups sour cream
2 teaspoons baking soda
4 cups flour
1 Tablespoon baking powder
1 cup butter, softened
1 1/2 cups sugar
4 eggs
2 teaspoons vanilla
2 cups frozen tart cherries, thawed and drained
Recipe
Preheat oven to 350 degrees F. Make topping by mixing brown sugar, cinnamon and walnuts together and set aside.
Mix together sour cream and baking soda. In separate bowl, mix flour and baking powder. In medium mixing bowl cream butter and sugar together. Add eggs one at a time and vanilla. Cream until fluffy. Add sour cream and flour mixtures alternately and mix thoroughly.
Spread one half of mixture in greased 9" x 13" pan. Sprinkle cherries over this base layer, then sprinkle 1/3 of the topping over the cherries. Spread the other half of the batter on top and sprinkle the remaining topping over the cake.
Bake for 1 hour to 1 hour 15 minutes. Cover with foil after 30 minutes if browning too quickly.
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