Brown Butter Ghostwood Cherry Coffee Cake
If you are planning brunch for Easter, this is a perfect bread for the buffet table. It is moist and filled with cherry goodness.
INGREDIENTS
Coffee cake
- 1/2 c butter
- 1/4 c Ghostwood, or more to cover cherries
- 3/4 c dried cherries
- 1 c sour cream
- 4 eggs
- 1 box yellow cake mix
- 1/2 c chopped pecans
Streusel topping
- 3 tbsp butter, cubed
- 1/2 c flour
- 1/4 c sugar
- 1/3 c chopped pecans
- 1/2 tsp cinnamon
- Dash of salt
Glaze
- 1 tbsp sour cream
- 1 tbsp reserved Ghostwood from cherries
- 1/2 c powdered sugar
INSTRUCTIONS
- Heat oven to 350 degrees. Spray a 10 inch angel food cake (tube) pan generously with cooking spray and set aside.
- In a small saucepan, brown 1/2 cup butter by melting over medium heat until it begins to foam, then stir with a whisk until solid bits form and the butter turns dark brown and smells like toffee. Remove from heat and let cool.
- In a small bowl, mix Ghostwood and cherries and allow to soak at least 10 minutes.
- In a medium bowl, whisk the sour cream, cooled brown butter and eggs. Stir in the drained cherries, reserving the Ghostwood for the glaze.
- In a large bowl, combine cake mix and pecans. Fold in the sour cream mixture until combined. Scrape the batter into the tube pan.
- Mix the streusel ingredients together, pinching the butter into the mixture until it feels sandy and clumps form. Sprinkle over the batter.
- Bake for 45 to 55 minutes, or until a toothpick comes out clean. Cool for 20 minutes. Loosen the cake from the pan with a sharp knife around the edges, lift out and plate. Let cool completely.
- Mix the glaze ingredients, using the tablespoon of reserved Ghostwood, and drizzle over the cooled coffee cake.
