Lemon Sour Cherry Coffeecake

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• 1 1/2 cups dried tart cherries
• 4 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 8 ounces unsalted butter, room temperature
• 2 1/4 cups granulated sugar
• 3 tablespoons freshly grated lemon zest
• 5 eggs
• 1/4 cup fresh lemon juice
• 1 cup plain yogurt
• 1 cup powdered sugar
• 2 teaspoons freshly grated lemon zest
• 2 tablespoons fresh lemon juice

Recipe

• 1 preheat oven to 325°f lightly oil a 12-cup bundt pan.
• 2 place dried cherries in a medium bowl and cover with hot tap water. let soak and plump for 10 minutes, then drain.
• 3 sift flour, baking powder, baking soda and salt into a medium bowl.
• 4 in large bowl combine butter, sugar and lemon zest with electric mixer. mix until smooth and pale in color, about 5 minutes.
• 5 add eggs, one at a time, fully incorporating each egg into batter.
• 6 add the lemon juice. mix well.
• 7 alternately add small amounts of the flour mixture and the yogurt to the batter, mixing with a wooden spoon just until all dry ingredients are incorporated into the batter.
• 8 gently fold the cherries into the batter, taking care not to over mix. pour batter into the prepared bundt pan, filling two thirds of the pan.
• 9 bake on center rack of oven for 1 hour, or until the top is golden brown and center of cake is done. let cool in the pan on a wire rack for at least 20 minutes.
• 10 loosen the sides of the cake with a sharp knife. invert the pan onto a serving plate. let cake cool completely.
• 11 sift powdered sugar into medium bowl, then add lemon zest and lemon juice. mix with a spoon until smooth. drizzle glaze over the cooled coffeecake.