Whenever we visit Door County, Wisconsin, we always stop at the White Gull in for breakfast and share a piece of their wonderful coffee cake. Now that I have the recipe, our family can enjoy it any time.
1 cup brown sugar
1 1/2 TBS cinnamon
1/2 cup chopped walnuts or pecans
2 cups sour cream
2 tsp baking soda
4 cups flour
1 TBS baking powder
1 cup (2 sticks) butter; softened
1 1/2 cups granulated sugar
2 tsp vanilla extract
3 cups pitted, frozen Montmorency or other tart cherries, thawed and drained
** I use fresh raspberries instead of the cherries
Preheat oven to 350 degrees. Spray a 9x13 inch baking pan with non-stick cooking spray.
To make topping, mix together brown sugar, cinnamon and walnuts in a small bowl; set aside.
Stir together sour cream and baking soda in a small bowl. In a separate bowl, mix flour and baking powder. In a medium mixing bowl, cream butter and sugar. Add eggs to creamed mixture, one at a time. Stir in vanilla and beat until fluffy. Add sour cream and flour mixtures alternately to creamed mixture; blend thoroughly.
Spread one half of batter in prepared pan and cover with cherries (or raspberries). Sprinkle one-third of reserved topping over cherries. Spread remaining half of batter on top and sprinkle remaining two-thirds topping evenly over cake. Bake 60-75 minutes. Cover with foil after 30 minutes if cake is browning too quickly. Test for doneness by inserting knife in center. Serve warm.
Source: The White Gull Inn - More Favorite Recipes From Our Kitchen