Cherry Sourdough Coffee CakeFrom nancerose 7 years ago
- 1 1/2 cups unbleached flour shopping list
- 1/2 cup sugar shopping list
- 1/2 tsp baking powder shopping list
- 1/2 tsp baking soda shopping list
- 3/4 cup butter shopping list
- 1/2 cup sourdough starter (see recipe below) shopping list
- 1 egg shopping list
- 1 tsp vanilla shopping list
- Cherry Filling (canned pie filling used also) shopping list
- 1/3 cup quick-cooking rolled oats shopping list
- 1/4 cup packed brown sugar shopping list
- 1/4 cup chopped nuts shopping list
- 3 tbsp unbleached flour shopping list
How to make it
- Mix the 1 1/2 cups flour, sugar, baking powder, baking soda, and 1/4 teaspoon salt. Cut in 1/2 cup butter till mixture resembles fine crumbs. Mix Sourdough Starter, egg, and vanilla; add flour mixture. Stir just till moistened. Spread half of the batter in a greased 9x9x2-inch baking pan. Spread Cherry Filling atop. Drop remaining batter in small mounds over fillling. Mix oats, brown sugar, nuts, and 3 tablespoons flour. Cut in 1/4 cup butter till mixture resembles coarse crumbs; sprinkle over batter. Bake in a 350 degrees F oven for 35 - 40 minutes or till golden. Serves 9.
- 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.
- Sourdough Starter:
- When using starter; don't use quick-rising yeast.
- In a large bowl dissolve 1 package active dry yeast in 1/2 cup warm water. Stir in 2 cups warm water, 2 cups unbleached flour, and 1 tablespoon sugar or honey. Beat till smooth. Cover bowl with cheesecloth. Let stand at room temperature for 5 to 10 days or till mixture has a fermented aroma, stirring 2 or 3 times a day. (Fermenation time depends on room temperature; a warmer room hastens fermation.)
- To store, transfer Sourdough Starter to a jar. Cover with cheesecloth and refrigerate. Do not cover jar tightly with a metal lid.
- To use starter, bring desired amount to room temperature. Replenish starter after each use by stirring 3/4 cup unbleached flour, 3/4 cup water, and 1 teaspoon honey or sugar into remaining starter. Cover; let stand at room temperature at least 1 day or till bubbly. Refrigerate for later use.
- If starter isn't used within 10 days, stir in 1 teaspoon sugar or honey. Repeat every 10 days unless replenished.
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The Cooknancerose Longlac, CA
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