FRESH CHERRY SOUR CREAM COFFEE CAKE

 

This recipe comes from Julie Foley, Redwood Hill Farm's Administrative Services Manager.

Ingredients: 

  • 2 1/2 c. unbleached flour
  • 1 t. baking powder
  • 1/2 t. baking soda
  • 1 c. butter, softened
  • 1 1/4 c. plus 2 T. sugar
  • 1 1/2 t. vanilla extract
  • 1 t. grated lemon rind
  • 2 lg. eggs
  • 1 c. Green Valley Organics Lactose Free Sour Cream
  • 1 1/3 c. pitted and halved, fresh sweet red cherries
  • 1/2 c. walnuts, chopped

  • 1 t. ground cinnamon

Topping:

  • 1 T. sugar

  • 1/4 t. cinnamon

Directions:

Preheat oven to 350 degrees.

In a separate bowl stir together flour, baking powder and soda.

In large bowl cream butter, 1 1/4 c sugar, vanilla and lemon rind. Beat in eggs singly until well blended each time. Gradually beat in flour mixture alternately with sour cream until blended and smooth. Stir together, in separate small bowl, the cherries, walnuts, 2 tablespoons sugar and cinnamon.

Grease and flour a 9 inch tube pan. Turn 1/3 of the batter into pan. Sprinkle with 1/2 the cherry mixture. Repeat layers ending with batter. Mix together topping ingredients and sprinkle on top. Bake on rack below center of oven for about 1 hour or until cake tester comes out clean.

Cool 5 minutes and turn out onto rack to cool.