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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Christmas morning wouldn't be complete at our house without this yummy moist coffee cake. A streusel filling and topping sweetens the delightful cake, and red and green cherries add a festive touch. It's a perfect addition to any holiday breakfast buffet. Ingredients:
1 cup pecans, chopped |
1/3 cup packed brown sugar |
1/4 cup sugar |
1/4 cup butter, melted |
1 teaspoon ground cinnamon |
cake: |
7 green maraschino cherries, finely chopped |
7 red maraschino cherries, finely chopped |
1/2 cup shortening |
1 cup sugar |
2 eggs |
1 teaspoon vanilla extract |
2-1/4 cups king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 cup (8 ounces) sour cream |
Directions:
1. In a small bowl, combine the first five ingredients; mix well. Set aside. Drain cherries on paper towels. In a bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Add vanilla; mix well. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Fold in cherries.
2. Pour half of the batter into a greased 9-in. springform pan; sprinkle with half of the pecan mixture. Top with remaining batter and pecan mixture. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Remove sides of pan just before serving. Yield: 12 servings.
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