Moist, flavorful and fragrant, this coffee cake is also beautiful to behold, thanks to a topping of black cherries and powdered sugar.
What You Need
Original recipe yields 16 servings
1 cup granulated sugar
3/4 cup butter, softened
2 egg s
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 Tbsp. vanilla
2 cups flour
1 Tbsp. CALUMET Baking Powder
1 tsp. baking soda
1/2 tsp. salt
1/2 lb. fresh dark sweet cherries, pitted
1 Tbsp. powdered sugar
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Let's Make It
Heat oven to 350ºF.
Reserve 1 Tbsp. granulated sugar for later use; beat butter and remaining granulated sugar in large bowl with mixer until creamy. Add eggs, sour cream and vanilla; beat until blended. Gradually beat in remaining ingredients except cherries and powdered sugar.
Pour into 9-inch round pan sprayed with cooking spray. Top with cherries; sprinkle with reserved granulated sugar.
Bake 55 min. or until toothpick inserted in center comes out clean. Cool completely. Sprinkle with powdered sugar before serving.
For a delightful brunch idea, serve this Cherry-Vanilla Coffee Cake with a seasonal fruit salad.
Top each serving with 1 Tbsp. thawed COOL WHIP Whipped Topping.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 28g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.