When cake for breakfast is totally fine
A couple of Sundays ago some gracious friends had us to their house for brunch. I can’t think of a nicer way to spend a rainy Sunday than with good company. The belinis were a treat and the hostess made a life changing Quiche Lorraine. I’m not kidding, the crust on that pie was transcendant.
We brought coffee cake. And, if you are looking for a recipe for Easter brunch, this might fit the bill.
We begin with streusal. And really, you could put streusal on a shoe and it would be tasty.
I had originally planned to use fresh blackberries but of course, when I bought ingredients, not a single fresh berry was to be found. So, I stuck to the recipe and utilized frozen (and then defrosted) cherries. Really though, you could use any fruit with a hearty meat. The original calls for a cup…next time I’ll use a cup plus another half cup. The cake is hearty enough that it will easily absorb the extra liquid.
Speaking of batter, it has a sour cream base. I love cake recipes that utilize some sort of dairy in them, be it milk, buttermilk or sour cream.
Half of the batter goes into a buttered tube pan (you could use a plain bundt but remember that the streusal on top will mean that it has to be served upright, not flipped. To measure out dough, I used my trusty kitchen scale. And, I’m glad I did because the first half really didn’t feel like enough batter. Trust me, it is.
Top the fruit, carefully, with the other half of the batter and then get down with the streusal. The recipe calls for a cup. I used the entire recipe (maybe 2 cups?). Adjust your stresual basec on your own affection of it.
Out of the oven, just one more step.
A little milk and confectioner’s sugar makes for a lacy adornment.
But really, it’s about the streusal.
Gotye’s Making Mirrors album. What can I say, I’m a consumer. And I like the album.
Cherry-Streusal Coffee Cake
adapted from Martha Stewart, Martha Stewart’s Baking Handbook
- 1/2 cup unsalted butter, room temperature, plus more for pan
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup sour cream
- 1 1/2 cup frozen sour cherries (or other fruit), thawed and drained well
- 1-2 cups streusal, as preferred (recipe to follow)
- 2 1/4 cups all-purpose flour
- 3/4 cup packed light-brown or confectioners’ sugar
- 2 1/4 teaspoons ground cinnamon
- 1 teaspoon coarse salt
- 3/4 cup unsalted butter, room temperature
- To make streusal: In a medium bowl, combine flour, sugar, cinnamon, and salt; cut in butter using a pastry blender, until large, moist clumps form.
- Preheat oven to 350 degrees. Butter a 9-inch tube pan; set aside. In a medium bowl, sift together flour, baking powder, baking soda, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, sugar, eggs, and vanilla on medium speed until light and fluffy, 2 to 3 minutes. Add the flour mixture in three parts, alternating with the sour cream and beginning and ending with the flour. Beat until just combined, scraping down the sides of the bowl as needed.
- Spoon about half the batter into the prepared pan. Arrange the cherries in a single layer on top of the batter; avoid placing any cherries against the pan’s edge, as they may stick or burn if not fully encased in batter.
- Top with the remaining batter, making sure it is evenly distributed, and smooth with an offset spatula. Sprinkle streusel evenly over the top of the batter. Gently push struesal into cake batter.
- Bake until cake is golden brown and springs back when touched, 40 to 45 minutes. Transfer pan to a wire rack set over a rimmed baking sheet lined with parchment paper, and let cake cool 10 to 15 minutes. Invert cake onto rack, then re-invert (so streusel side is up), and let cool completely.
- Spoon glaze over the cake, letting it drip down sides. Let cake sit until glaze is set, about 5 minutes, before serving. Cake can be kept at room temperature, wrapped well in plastic, for up to 4 days.