Tuesday, October 28, 2008
Cherry Coffee Cake Muffins
4 1/2 cups flour (I used half regular and half whole wheat in the cake batter, and all white for the crumb topping)
1 1/2 cups firmly packed brown sugar
1 teaspoon salt
3 sticks (12 ounces) unsalted butter, melted
1 large egg
1/2 cup buttermilk (I used plain yogurt)
1/2 cup granulated sugar
2 teaspoons baking powder
! 10-ounce bags frozen cherries, thawed and drained (if you want to do a giant coffee cake instead of muffins, use two bags)
I also added 1/2 tsp butter extract, and 2 tsp almond extract to the batter
I also added 1/2 cup sliced almonds to the crumb topping
1. Preheat the oven to 350°. Grease a 9-by-13-inch baking dish. In a medium bowl, using your fingers, combine 3 cups flour, the brown sugar and 1/2 teaspoon salt. Mix in all but 2 tablespoons butter until large crumbs form; set aside. In a small bowl, whisk together the remaining 2 tablespoons butter, the egg and the buttermilk.
2. In a medium bowl, stir together the remaining 1 1/2 cups flour, the granulated sugar, baking powder and remaining 1/2 teaspoon salt. Add the egg mixture and stir to form a thick, smooth batter. Fold about a third of the reserved crumb mixture into the batter; If you're making a cake, then spread evenly into the prepared baking dish. Otherwise put liners in your muffin pans and fill each one about halfway up.
3. Scatter the cherries over the batter; (if making muffins, make a well in the batter and then put four cheries per muffin. sprinkle the remaining crumb mixture on top of the cake or each muffin (be sure to shape the muffin top a bit so the crumbs stick together). Bake the cake until golden brown, 35 to 40 minutes (muffins are more in the 25 min range). Transfer to a rack to cool for about 20 minutes before serving. I would go the full forty minutes, cause the cake takes a while to bake.