{"id":9518,"date":"2012-08-13T07:20:24","date_gmt":"2012-08-13T14:20:24","guid":{"rendered":"https:\/\/dailywaffle.com\/stage1\/?p=9518"},"modified":"2020-06-06T12:23:42","modified_gmt":"2020-06-06T19:23:42","slug":"sour-cherry-coffee-cake","status":"publish","type":"post","link":"https:\/\/dailywaffle.com\/stage1\/sour-cherry-coffee-cake\/","title":{"rendered":"Sour Cherry Coffee Cake"},"content":{"rendered":"

\"\"<\/a>
\nAre you always the last to know? I feel that way about sour cherries. Did everyone else already know how good, how different they are from regular sweet cherries? Why did no one tell me?<\/p>\n

Our pie cherry week(s) (season is too long to actually describe it) finally arrived in Seattle, I know most everyone else had their go in June and pie cherries are but a distant memory at this point. But with only one shot with them, I split the difference and made a sour cherry compote and a coffee cake. And now we know who\u2019s been hoarding all the pie cherries, because I thought, \u201cOMG \u2013 it really does taste like canned cherry pie filling!\u201d
\n
\n\"\"<\/a><\/p>\n

Be warned, they take effort, even more effort than regular cherries. Especially if you don\u2019t have a proper cherry pitter. But Internet to the rescue, you can use a straw. It does work, and one site claims that Subway straws are the best for pitting cherries. I can\u2019t vouch for that, but I can tell you, it took two straws to do 2 lbs. of cherries.<\/p>\n

\"\"<\/a><\/p>\n

Onto the coffee cake. It\u2019s a Whole Foods recipe<\/a> that uses whole wheat pastry flour. My only tweaks were to sub in the cherries for blueberries and replace the vanilla extract with almond. A couple of tips:<\/p>\n

1. Use regular yogurt, not Greek. It needs the moisture in regular, unstrained yogurt. When I have substituted Greek yogurt and then tried to make up the moisture with a couple of tablespoons of milk, it\u2019s a guessing game that can lead you to overmix.<\/p>\n

Which leads me to tip #2:<\/p>\n

2.Don\u2019t overmix the batter. The cake will get tough.<\/p>\n

So what good does this do you, if sour cherry week is past? Blueberry season isn’t over yet, and that version of this coffee cake is fantastic, too.<\/p>\n

\"\"<\/a><\/p>\n\t\r\n\t

\r\n\t\t\r\n\t\t
\r\n\t\t\t\r\n\t\t\t
\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i> Print Recipe<\/a>\r\n\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t
\r\n\t\t\t\r\n\t\t\t\t
\r\n\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t

Sour Cherry Coffee Cake<\/h2>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\r\n\t\t\t<\/div>\r\n\t\t\t\r\n\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\t
\r\n\t\t\t\t\t\t\t\r\n\t\t\t

Ingredients<\/h3>\r\n\t\t\t\r\n\t\t\t