Recipe from the Thermador Taste of America Cookbook
This recipe is based on the memory of a sour cream coffee cake that Rosemary ate every weekend when she lived in California. When she moved to Michigan, she had to add cherries to honor the state’s famous fruit, and because chocolate goes so well with cherries, she had to add that as well.
10 to 12 servings
Butter for pan
Flour for pan
1 cup (2 sticks) unsalted butter,
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
1 cup mini semisweet chocolate chips
1 cup (about 4 ounces) walnuts,
¾ cup (about 5 ounces) dried tart
¼ cup (firmly packed) golden brown sugar
1 tablespoon ground cinnamon
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 11/2 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.)
Serve with coffee, tea, milk, hot chocolate, or juice.