I’m just going to start this off by saying while this coffee cake isn’t bad, it’s not the best I’ve ever tasted.
That’s kind of how my day has gone. Not the worst, but not the best either. Could be better. I seem to be in a bit of a baking and photography slump lately. I haven’t made anything that has come out super amazing nor have I taken any pictures that I’ve really loved. I think we all go through periods like this, it’s just annoying when you’re in the middle of it.
I try to be honest on this blog, and though I may seem to be a bit of a downer in posts like these, I swear I’m not! I’m a super happy person, even at times like this. If anything, it motivates me to do better, try again. I re-shot the photos for this post 3 times! And while I’m still not thrilled with them, I liked them a little more each time.
Same with the coffee cake, I’m sure I’ll try again soon, I’m thinking of using brown sugar instead of white, a different pan and changing up the streusel a bit (the cake seemed to eat the streusel, there wasn’t much left on the top when it finished baking!)
Perseverance is key in both baking and photography, or at least it seems that way to me. It took me a long time to realize that, but I’m glad I finally did.
Cherry Coffee Cake
from The Martha Stewart Baking Handbook
- 1 stick (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 cup frozen cherries, thawed and drained well
- ½ cup plus 1 tablespoon all-purpose flour
- 3 tablespoons packed light-brown sugar
- Generous ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 4 tablespoons unsalted butter, room temperature
- 1 cup powdered sugar, sifted
- 2 tablespoons milk
1. Preheat oven to 350 degrees. Butter a 9-inch tube pan and set aside. (Both regular and removable-bottom pans can be used.) In a medium bowl, sift together flour, baking powder, soda and salt; set aside.
2. In the bowl of an electric mixer fitted with a paddle attachment, beat butter, sugar, eggs and vanilla on medium speed until light and fluffy, about 2 to 3 minutes. Add flour mixture in three parts, alternating with sour cream and beginning and ending with flour. Beat until just combined, scraping down the sides of the bowl as needed.
3. Spoon about half of the batter into the prepared pan. Arrange cherries in a single layer; avoid placing any cherries against the pan's edge, as they may stick or burn if not fully encased in batter. Top with remaining batter, making sure it is evenly distributed, and smooth with an offset spatula.
4. Make the streusel by combining flour, sugar, cinnamon and salt. Cut in butter with a pastry blender or fork until large, moist clumps form. Sprinkle evenly over top of cake.
5. Bake until cake is golden brown and springs back when touched, 40 to 45 minutes. Transfer pan to a wire rack set over a baking sheet and let cake cool 10 to 15 minutes. Invert cake onto rack and re-invert so streusel side is up; cool completely. Combine powdered sugar and milk, and spoon glaze over cake, letting it drip down sides. Let cake sit until glaze is set, about 5 minutes, before serving. The cake can be kept at room temperature, wrapped well in plastic, for up to 4 days.