thursday. huckleberry streusel coffee cake.

the husband is a ginormous fan of coffee cake. the oldest daughter is a massive huckleberry devour-er. the baby is a sugar-aholic like his mommy.

this recipe was meant to be.

thank you farm chicks and martha stewart—for making the only cookbooks i look at, literally, every. single. day. this recipe is loosely based on martha's version. it was gone in less than a day.

huckleberry streusel coffee cake. yum.

cake ingredients.

1 stick unsalted butter (room temp)

2 C. flour

1 tsp. baking soda

1 tsp. baking powder

1 tsp. salt

1 C. sugar

2 eggs

1 tsp. vanilla (the good stuff)

1 C. sour cream (no non-fat!)

1 C. huckleberries (or whatever kind of berries you want!)

1 C. streusel topping (see recipe down yonder)

1. Preheat oven to 350 degrees. Butter a 9-inch tube pan; set aside. In a medium bowl, sift together flour, baking powder, baking soda, and salt; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, sugar, eggs, and vanilla on medium speed until light and fluffy, 2 to 3 minutes. Add the flour mixture in three parts, alternating with the sour cream and beginning and ending with the flour. Beat until just combined, scraping down the sides of the bowl as needed.
3. Spoon about half the batter into the prepared pan. Arrange the cherries in a single layer on top of the batter; avoid placing any cherries against the pan's edge, as they may stick or burn if not fully encased in batter. Top with the remaining batter, making sure it is evenly distributed, and smooth with an offset spatula. Sprinkle streusel evenly over the top of the batter.
4. Bake until cake is golden brown and springs back when touched, 40 to 45 minutes. Transfer pan to a wire rack set over a rimmed baking sheet lined with parchment paper, and let cake cool 10 to 15 minutes. Invert cake onto rack, then re-invert (so streusel side is up), and let cool completely. Spoon glaze over the cake, letting it drip down sides. Let cake sit until glaze is set, about 5 minutes, before serving. Cake can be kept at room temperature, wrapped well in plastic, for up to 4 days.

streusel ingredients.

2 1/4 C. flour

3/4 C. packed brown sugar

2 1/4 tsp. cinnamon

1 tsp. salt

3/4 C. unsalted butter (room temp.)

1. In a medium bowl, combine flour, sugar, cinnamon, and salt; cut in butter using a pastry blender, until large, moist clumps form. Streusel can be refrigerated in an airtight container for up to 2 weeks.

milk glaze ingredients.

1 C. powdered sugar

2 tbs. milk

1. In a medium bowl, whisk together the confectioners' sugar and milk until completely smooth. Immediately drizzle glaze over cake.

oh. yum.