Ingredients
Cake
6 tablespoons unsalted butter, room temperature
2/3 cup brown sugar
2 large eggs
1 Tbsp vanilla extract
3/4 cup sour cream
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup coarsely chopped pitted fresh cherries, tossed with 2 tablespoons flour
Topping
6 tablespoons unsalted butter, room temperature
1/2 cup packed brown sugar
3/4 cup all-purpose flour
1/8 teaspoon salt
Preparation
Heat oven to 350°. Grease and flour a 9-inch round cake pan. With an electric mixer, cream 6 tablespoons of butter and 2/3 c sugar until light and fluffy. Slowly beat in the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and sour cream until blended. In another bowl, combine 1 1/2 cups flour, baking powder, soda, 1/2 teaspoon of salt. Slowly beat the flour mixture into the batter just until blended. Fold in cherries. Spoon into the prepared baking pan. Combine 6 tablespoons of butter with 1/2 cup brown sugar 3/4 cup flour, 1/8 teaspoon salt, and Mix well. With fingers, crumble the streusel mixture evenly over the cake batter. Bake the cake for 45 to 50 minutes, or until a toothpick or cake tester inserted into the center of the cake comes out clean.
