Recipe: cherry coffee cake

I wasn't really a cake person.  While I alway want to have a little something with my tea, I've always found there are few cakes that are really moist and flavourful - in most (I admit) store-bought cakes, I always taste the flour and I'm not really interested in that.  This is basically why I started making my own, and after a first success with a nice lemon drizzle cake, I discovered an ingredient that guarantees a moist cake:  sour cream! (I've finally seen the light...).  Off I went in search of a great recipe, which I then simplified to the maximum possible (that's me!) 

Cherry coffee cake

adapted from Martha Stewart

125g unsalted butter,room temperature

250g all-purpose flour

1 teaspoon baking powder

1 pinch salt

60g white sugar

60g demerrara sugar

1 large egg

1 teaspoon pure vanilla extract

125g sour cream

125g sour cherries

Print recipe

Preheat oven at 180 degrees C.  Grease a 26x10cm cake tin. In a mixer, mix butter with the sugars.  Continue with half the flour, the salt, the sour cream, the vanilla extract, the baking powder and the remaining flour.  Scrape the sides so that the mixture is fluid.  Pour 3/4 of the mixture in the tin, and continue with the cherries.  Careful that they do touch the edges of the tin, or they'll stick.  Pour remaining mixture and bake for about 30 - 40 minutes.  This is such a moist, tasty cake that will please everyone at tea-time...




This post is my entry into Weekend Cooking, a weekly event hosted by Beth Fish Reads.