Cherry Sourdough Coffee Cake
Nutrition
Calories: 331.2 kcalCarbohydrates: 38.71 gProtein: 3.68 gFat: 18.41 gSaturated Fat: 5.69 gCholesterol: 16.65 mgSodium: 242.87 mgFiber: 1.45 gVitamin A: 17.05075 IUCalcium: 31.16 mgIron: 1.55 mg
Ingredients
- 1 1/2 cups tart fresh or frozen cherries
- 1 tbsp lemon juice
- 1/2 cup sugar
- 2 tbsp cornstarch
- 1-1/2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup margarine or butter
- 1 egg
- 1 tsp vanilla extract
- 1/2 cup rolled oats
- 1/4 cup packed brown sugar
- 1/4 cup chopped nuts
- 3 tbsp all-purpose flour
Instructions
- Sourdough starter needs to be prepared several days ahead.
- Cherry FIlling
- Bring 1-1/2 cups fresh or frozen unsweetened pitted tart red cherries to boiling; reduce heat. Cover and simmer for 5 minutes. Stir in 1 tablespoon lemon juice. Combine 1/2 cup sugar and 2 tablespoons cornstarch; add to cherry mixture. Cook and stir till bubbly. Cook and stir 2 minutes more. Cool completely.
- Preheat oven to 350°.
- Mix the 1-1/2 cups flour, the sugar, baking powder, baking soda, and 1/4 teaspoon salt. Cut in 1/2 cup margarine till mixture resembles fine crumbs.
- Prepare Sour Dough Starter.
- Mix Sourdough Starter, egg, and vanilla; add to flour mixture. Stir just till moistened.
- Spread half of the batter in a greased 9 x 9 x 2-inch baking pan. Spread Cherry Filling atop. Drop remaining batter in small mounds over filling.
- Mix oats, brown sugar, nuts, and the 3 tablespoons flour. Cut in 1/4 cup margarine till mixture resembles coarse crumbs; sprinkle over batter.
- Bake in a 350° oven for 35 to 40 minutes or till golden.