Sour Cherry Coffee Cake

Total Time: 1 hr 20 mins Preparation Time: 25 mins Cook Time: 55 mins

Ingredients

• Servings: 8
• 1/2 cup whole milk
• 1/4 cup water, room temp
• 3 tablespoons vegetable oil
• 1 egg yolk
• 2 1/4 cups all-purpose flour
• 1/3 cup granulated sugar
• 1/2 teaspoon salt
• 2 teaspoons bread machine yeast
• 1/2 cup sour cream
• 1/4 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract (optional)
• 2 (16 ounce) cans unsweetened sour pitted cherries, drained well (fresh pitted cherries can be used if you have them, approx. 2 cups)
• 2/3 cup all-purpose flour
• 1/3 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 5 tablespoons chilled butter, cut in pieces

Recipe

• 1 in a small bowl, whisk together all ingredients for cherry layer except cherries. cover and refrigerate.
• 2 in another small bowl, combine flour, sugar, and cinnamon for topping. cut in butter until mixture becomes coarse crumbs. cover and refrigerate.
• 3 place all ingredients for dough in bread machine pan in the order recommended by the manufacturer. program for dough cycle and start.
• 4 just before dough is complete, grease a 9-inch square baking pan or a 10-inch pie plate.
• 5 once dough is complete (it will be quite soft and sticky), scrape dough into prepared pan. dust hands with flour and press dough into pan evenly.
• 6 carefully spread sour cream mixture over dough, then distribute cherries over sour cream. sprinkle crumb topping evenly over cherries.
• 7 place pan on rack in center of cold oven. turn oven on to 375 degrees f, and bake until edges turn golden brown and a toothpick inserted in the middle comes out clean (approximately 35 minutes).
• 8 remove from oven and allow to cool on a wire rack for about 20 minutes. serve warm.
• 9 more notes: this coffeecake freezes well. place in refrigerator overnight or on countertop, unwrapped. reheat for 12 minutes in a 300 degree f oven.