Saturday, January 24, 2015

White Gull Inn Coffee Cake

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.











Topping:
1 cup brown sugar
1 1/2 TBS cinnamon
1/2 cup chopped walnuts or pecans

Coffee Cake:
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
4 eggs
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.

Serves 12

Source:  The White Gull Inn - More Favorite Recipes From Our Kitchen

Cindy

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