Coffee Cake: “Summer-ized”

Cherries have always been something that I knew I could bring into the house and no matter where I set them, they were mine.  JGL swore up and down, “I don’t like cherries.”  Even after all of my cherry craze last year, he would not budge.  So when I splurged after playing with my favorite god-daughter last week and brought home local cherries, I had no fears about if they would suddenly go missing.  Those cherries were mine and mine alone!

Until I made the mistake of asking JGL to hold a handful for me on the porch while I got up to grab something.  When I came back he had a stem in one hand and a contemplative look on his face.  “They taste like plums.”

Well shit.  JGL got brave, and now I’m sharing cherries.  Which isn’t all bad because it does allow me to try cherry based recipes, and for that I should be grateful.

Diving right into this new-to-JGL-fruit, today we revisited coffee cake.  I had read somewhere about replacing the cinnamon sugar filling with jam, and with JGL’s new found love of cherries, we used the cherry jam I made last summer.   In addition to the jam, I used up the last of the cake flour I had on had from a chocolate cake experiment.

The end result was a finer crumb than my normal coffee cake, and an incredibly moist slice.  Having the jam as the filling made the coffee cake taste less like the holidays, and more like the summer.  This is going to be perfect tomorrow morning with our morning coffee, or maybe even tonight as a late night snack with a dollop of vanilla ice cream.

Summer Coffee Cake
Adapted from here
1/4 lb butter
1 cup sugar
2 large eggs
1 tsp vanilla
2 cups cake flour
1 tsp baking powder
1 tsp baking soda
1 cup sour cream
Cherry jam
Cream butter, sugar, eggs and vanilla.  Mix dry ingredients together in a separate bowl.  Add dry ingredients to the sugar mixture alternately with sour cream.  Put half of the batter into buttered tube pan, and spoon filling on top of batter.  Put the other half of the batter on top, and smooth.  Bake at 375 oven for 40-50 minutes.  Cool on rack, then serve.  

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