Sour Cherry Coffee Cake

• DOUGH
• whole milk↗1⁄2 cup
• water, room temp↗1⁄4 cup
• vegetable oil↗3 tablespoons
• egg yolk↗1
• all-purpose flour↗2 1⁄4 cups
• granulated sugar↗1⁄3 cup
• salt↗1⁄2 teaspoon
• bread machine yeast↗2 teaspoons
• CHERRY LAYER
• sour cream↗1⁄2 cup
• granulated sugar↗1⁄4 cup
• all-purpose flour↗2 tablespoons
• vanilla extract↗1⁄2 teaspoon
• almond extract (optional)↗1⁄2 teaspoon
• (16 ounce) cans unsweetened sour pitted cherries, drained well (fresh pitted cherries can be used if you have them, approx. 2 cups)↗2
• TOPPING
• cup all-purpose flour↗2⁄3
• cup granulated sugar↗1⁄3
• teaspoon ground cinnamon↗1⁄2
• tablespoons chilled butter, cut in pieces5

Step-by-step instructions

1. 1

   In a small bowl, whisk together all ingredients for cherry layer EXCEPT cherries. Cover and refrigerate.

2. 2

   In another small bowl, combine flour, sugar, and cinnamon for topping. Cut in butter until mixture becomes coarse crumbs. Cover and refrigerate.

3. 3

   Place all ingredients for dough in bread machine pan in the order recommended by the manufacturer. Program for dough cycle and start.

4. 4

   Just before dough is complete, grease a 9-inch square baking pan or a 10-inch pie plate.

5. 5

   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.

6. 6

   Carefully spread sour cream mixture over dough, then distribute cherries over sour cream. Sprinkle crumb topping evenly over cherries.

7. 7

   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).

8. 8

   Remove from oven and allow to cool on a wire rack for about 20 minutes. Serve warm.

9. 9

   MORE NOTES: this coffeecake freezes well. Place in refrigerator overnight or on countertop, unwrapped. Reheat for 12 minutes in a 300 degree F oven.