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Submitted By: Rosemary Hollander |
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This self-proclaimed foodie and legal assistant lives in a small village in Michigan and based this recipe on the memory of a coffee cake she fell in love with in Marin County, California. |
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Rosemary has given this classic a uniquely Michigan twist, by adding cherries to honor the state's famous fruit. And because chocolate goes so well with cherries, she decided to add that as well. |
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Cake
Butter for pan
Flour for pan
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
2 large eggs
2 teaspoons baking powder
2 teaspoons vanilla extract
2 cups sour cream (one 16-ounce container)
3 cups all purpose flour
1 teaspoon baking soda
½ teaspoon salt
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Topping
1 cup mini semisweet chocolate chips
1 cup (about 4 ounces) walnuts, toasted, chopped
¾ cup (about 5 ounces) dried tart cherries, chopped
¼ cup (firmly packed) golden brown sugar
1 tablespoon ground cinnamon
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10 to 12 servings
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For cake: Butter angel food cake pan. Line bottom
with parchment paper; butter and flour paper,
tapping out excess flour. Using electric mixer, cream
butter and sugar in bowl. Beat in eggs 1 at a time.
Stir baking powder and vanilla into sour cream in
another bowl. Beat into egg mixture. Whisk flour,
soda, and salt in another bowl. Add to creamed
mixture, beating at low speed or using wooden
spoon just to blend.
For topping: Combine all ingredients in bowl.
To assemble: Preheat oven to 350°F. Spoon half
of batter evenly around bottom of |
prepared pan. Sprinkle half of topping over batter in pan. Add
remaining batter, then remaining topping. Bake until
tester inserted into center of cake comes out clean,
about 1½ hours (cake will be moist when done). Cool
cake in pan on rack. Run knife around edges
of cake; remove sides of pan. Using 2 spatulas, lift
cake from pan bottom onto flat serving plate. (Can
be prepared 4 days ahead. Wrap in plastic.) |
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Serve with coffee, tea, milk, hot chocolate, or juice.
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Celebrating 50 YEARS OF THE BUILT-IN OVEN
