This cake is a sweet addition to any breakfast or lunch meal. The recipe was first published in “Martha Stewarts Baking Handbook”. The source: Martha Stewart Living, May 2007. The cake is 9 inches long. Ingredients include unsalted butter, all-purpose flour, baking powder, baking soda, salt, sugar, large eggs, pure vanilla extract, sour cream, frozen pitted cherries, streusel topping, and milk glaze. The directions include preheating the oven to 350 degrees, buttering a 9-inch tube pan, sifting together the flour, baking powder, baking soda, and salt, beating the butter, sugar, eggs, and vanilla until pale and fluffy, adding the flour mixture in three batches, alternating with the sour cream, spooning half the batter into the prepared pan, arranging the cherries in a single layer on top, spooning the remaining batter over the cherries, sprinkling with streusel, baking for 40-45 minutes, cooling the cake on a wire rack, and glazing the top with milk glaze. Enjoy!
27.04.2023 @ 00:41
This cake is a sweet addition to any breakfast or lunch meal. The recipe was first published in “Martha Stewarts Baking Handbook”. The source: Martha Stewart Living, May 2007. The cake is 9 inches long. Ingredients include unsalted butter, all-purpose flour, baking powder, baking soda, salt, sugar, large eggs, pure vanilla extract, sour cream, frozen pitted cherries, streusel topping, and milk glaze. The directions include preheating the oven to 350 degrees, buttering a 9-inch tube pan, sifting together the flour, baking powder, baking soda, and salt, beating the butter, sugar, eggs, and vanilla until pale and fluffy, adding the flour mixture in three batches, alternating with the sour cream, spooning half the batter into the prepared pan, arranging the cherries in a single layer on top, spooning the remaining batter over the cherries, sprinkling with streusel, baking for 40-45 minutes, cooling the cake on a wire rack, and glazing the top with milk glaze. Enjoy!