Ingredients
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1/2 cup whole milk
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1/4 cup water, room temp
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1 egg yolk
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2 1/4 cups all-purpose flour
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1/3 cup granulated sugar
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1/2 teaspoon salt
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2 teaspoons bread machine yeast
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1/2 cup sour cream
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1/4 cup granulated sugar
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2 tablespoons all-purpose flour
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1/2 teaspoon vanilla extract
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1/2 teaspoon almond extract
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2 (16 ounce) cans unsweetened sour pitted cherries, drained well (fresh pitted cherries can be used if you have them, approx. 2 cups)
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2/3 cup all-purpose flour
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3 tablespoons vegetable oil
Instructions
- In a small bowl, whisk together all ingredients for cherry layer EXCEPT cherries. Cover and refrigerate.
- In another small bowl, combine flour, sugar, and cinnamon for topping. Cut in butter until mixture becomes coarse crumbs. Cover and refrigerate.
- Place all ingredients for dough in bread machine pan in the order recommended by the manufacturer. Program for dough cycle and start.
- Just before dough is complete, grease a 9-inch square baking pan or a 10-inch pie plate.
- Once dough is complete (it will be quite soft and sticky), scrape dough into prepared pan. Dust hands with flour and press dough into pan evenly.
- Carefully spread sour cream mixture over dough, then distribute cherries over sour cream. Sprinkle crumb topping evenly over cherries.
- Place pan on rack in center of cold oven. Turn oven on to 375 degrees F, and bake until edges turn golden brown and a toothpick inserted in the middle comes out clean (approximately 35 minutes).
- Remove from oven and allow to cool on a wire rack for about 20 minutes. Serve warm.
- MORE NOTES: this coffeecake freezes well. Place in refrigerator overnight or on countertop, unwrapped. Reheat for 12 minutes in a 300 degree F oven.