A new sweet and sour twist on my famous Plum Cake recipe with luscious red sour cherries just in time for Valentine’s Day! A perfect coffee cake packed with sour/tart cherries (find them frozen) and a delicious streusel topping.
For the Crumb Topping:
- 3/4 cup all purpose flour
- 1/3 cup granulated sugar
- 6 tablespoons of cold unsalted butter, cut into small cubes
For the Cake:
- 2 cups all purpose flour
- 2 teaspoons baking powder
- Pinch of kosher salt
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 2 tablespoons of sour cream (regular or light)
- Approximately 3-4 cups of frozen sour cherries (place onto batter frozen – do not defrost)
- Preheat the oven to 350 degrees, and line a 15 x 10 baking pan with parchment paper.
- Pulse the 3/4 cup flour, 1/3 cup sugar and 6 tablespoons of butter in a small food processor until the mixture is coarse crumbs. Set aside the mixture in the fridge to stay cold, until you are ready to top the cake.
- In a large bowl whisk together the 2 cups of flour, 2 teaspoons of baking power and pinch of salt. Set aside.
- Cream the butter and sugar together in an electric mixer with the paddle attachment until light and fluffy.
- Add the 4 eggs one at a time until incorporated. Add in the vanilla extract.
- Add in the flour mixture and sour cream and mix well until the batter comes together. The batter will be thicker in consistency and a beautiful yellow colour.
- Pour the batter into the parchment lined pan and smooth evenly over the entire surface (Tip: I use a small Wilton icing spatula which spreads the batter really well).
- Distribute the cherries evenly over the top of the batter and press into the batter slightly.
- Remove the crumble from the fridge and spread it evenly over the top of the plums.
- Place the cake into the oven and bake for 45-60 minutes until the cake is golden, and a toothpick comes out clean. Remove the cake from the oven and let cool completely.