Sour Cherry Streusel Coffee Cake

Directions

For the streusel:

Whisk together the flour, sugar and cinnamon in a large bowl.

With a pastry cutter or fingertips, cut in butter until mixture forms crumbs with some lumps.

For the cake:

Preheat the oven to 350℉ (180℃) F. Butter and flour an 8-inch round cake pan.

In a bowl, whisk or sift flour, baking powder, and salt.

In a separate bowl, with an electric mixer on medium-high speed, beat butter and sugar until light and fluffy.

Beat in eggs one at a time. Reduce mixer speed to low and add flour mixture, then pour in milk and vanilla. Gently fold in cherries.

Spread the batter evenly in the prepared cake pan, sprinkle the streusel over the batter.

Bake until lightly browned on top and a wooden stick inserted into the center comes out clean, about 60 minutes.

Remove from the oven, and let cool in pan on a wire rack for about 20 minutes. Serve warm or cool completely on the wire rack.

Cut into wedges and store at an-tight container or freeze for up to 2 months.