Cherry And Hazelnut Coffee Cake
Serves: 4
Brad Rosenbaum
1 January 1970
Based on User reviews:
48
Spice
46
Sweetness
48
Sourness
43
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 tsp
Baking Powder1 tsp
Baking Soda1 tsp
Salt (fine)1 cup
Granulated Sugar1 large
Egg1 tsp
Pure Vanilla Extract1 cup
Buttermilk (well-shaken)1 cup
Dried Cherry2 tbsps
Turbinado SugarDirections:
1
Position a rack in the middle of the oven and preheat to 375 degrees F
2
Butter and flour an 8-inch cake pan
3
Line the bottom of the pan with a round of parchment
4
Sift together the flour, baking powder, baking soda and salt into a mixing bowl
5
In another large bowl, beat the butter and granulated sugar with an electric hand-held mixer at medium-high speed until pale and fluffy, about 2 minutes
6
Add the egg and vanilla and beat well
7
At low speed, mix the flour mixture into the eggs in three batches, alternating with the buttermilk, beginning and ending with the flour, until just combined
8
Scoop the batter into the cake pan
9
Smooth out the top and scatter the cherries and hazelnuts evenly over the batter
10
Sprinkle with the turbinado sugar
11
Bake the cake until golden brown and a tester inserted into the center comes out clean, 30 to 35 minutes
12
Cool in the pan 10 minutes, and then turn out onto a rack, remove the parchment, invert and cool completely
13
Serve