Holiday Dessert Bake-off: Angela Koss’ Cherry Pecan Coffee Cake | SteamboatToday.com

Holiday Dessert Bake-off: Angela Koss’ Cherry Pecan Coffee Cake

Angela Koss' Cherry Pecan Coffee Cake

Angela Koss’ Cherry Pecan Coffee Cake

Recipe:

1 cup sugar

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

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1/2 cup butter, melted

2 eggs

1 cup sour cream

Topping:

1/3 cup sugar

1 cup chopped pecans

16 ounces of fresh cherries (pitted) or frozen

1 1/2 teaspoon cinnamon

Directions:

Grease and flour a flat bottomed tube pan.

In a large bowl, mix together sugar, flour, baking powder, baking soda, salt and eggs. Fold in sour cream. Pour half of the batter into pan. Mix topping ingredients of sugar, pecans, cherries and cinnamon; sprinkle half the topping mixture over batter in pan.

Pour remaining batter into pan. Sprinkle with remaining topping. Bake at 375 degrees for 30 to 45 minutes or until inserted knife comes out clean. Makes 10 to 12 servings.