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Three separate parts—rich vanilla bean cake, sweet port-cherry swirl, and crunchy almond streusel—come together in this recipe to make one elegant coffee cake. Dried cherries are cooked with ruby port until syrupy, then swirled into a thick sour cream–vanilla cake batter. A buttery almond streusel tops the batter for some crunch. It’s an impressive cake to serve with a cup of tea or coffee for brunch, Mother’s Day, or any special afternoon gathering.
What to buy: For this recipe, use bleached cake flour such as Softasilk, for a tender cake that will rise high and evenly. Do not use unbleached cake flour, which yields denser results.
Special equipment: You’ll need a 10-inch tube pan with a removable bottom to make this cake.
This recipe was featured as part of our Crunchy, Swirly, and Yeasty Coffee Cakes for Mother’s Day.
For the almond streusel:
For the cake:
by Dan Koday | Pale pink in color, rosé looks pretty divine submerged in a half-melted ice bucket drenched by sunlight...