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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/2 | cup | unsalted butter, cold | 2 | cups | all-purpose flour | 1 | teaspoon | baking powder | 1 | teaspoon | baking soda | 1 | teaspoon | salt | 1 | cup | sugar | 2 | large | eggs | 1 | teaspoon | vanilla extract | 1 | cup | sour cream | 2 1/4 | cups | all-purpose flour | 3/4 | cup, packed | brown sugar | 1 | teaspoon | course sea salt | 3/4 | cup | unsalted butter, cold | 2 | cups unsifted | icing sugar | 4 | tablespoons | milk | 1 | teaspoon | vanilla extract |
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Steps
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Sequence
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Step
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| | 1 | 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. | | 2 | 1. Preheat oven to 350 degrees F. Butter a 9-inch tube pan; set aside. In a medium bowl, sift together flour, baking powder, baking soda, and salt; set aside. | | 3 | 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. | | 4 | 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. | | 6 | 1. Stir together 2 cups powdered sugar, 3 tablespoons milk, and 1 teaspoon vanilla extract until smooth, adding another 1 tablespoon milk, if necessary, for desired consistency. |
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