Ingredients
SERVINGS: 8 Serving(s)
Topping
- 1 and 1/2 cups brown sugar
- 2 Tbsp cinnamon
- 3/4 cup chopped walnuts
- 2 tsp baking soda
- 4 cups flour
- 1 Tbsp baking powder
- 1 cup butter, softened
- 1 and 1/2 cups sugar
- 4 eggs
- 2 tsp vanilla
- 2 cups frozen tart cherries, thawed and drained
COFFEECAKE
- 2 cups sour cream
Instructions
Preheat oven to 350°. Make topping by mixing brown sugar, cinnamon and walnuts together and set aside.
Mix together sour cream and baking soda. In separate bowl, mix flour and baking powder. In medium mixing bowl cream butter and sugar together. Add eggs one at a time and vanilla. Cream until fluffy. Add sour cream and flour mixtures alternately and mix thoroughly.
Spread one half of mixture in greased 9" x 13" pan. Sprinkle cherries over this base layer, then sprinkle 1/3 of the topping over the cherries. Spread the other half of the batter on top and sprinkle the remaining topping over the cake
Bake for 1 hour to 1 hour 15 minutes. Cover with foil after 30 minutes if browning too quickly.
About this recipe
Recipe courtesy of White Gull Inn, Fish Creek
