Make-Ahead Icebox Cherry-Pistachio Coffee Cake

Name: Make-Ahead Icebox Cherry-Pistachio Coffee Cake
Yield: Serves 12
Ingredients: 2/3 cup packed (4⅔ ounces), light brown sugar; 2/3 cup (4⅔ ounces), granulated sugar; 2/3 cup (3⅓ ounces), all-purpose flour; 1 1/2 tablespoons, ground cinnamon; 8 tablespoons (1 stick), cold unsalted butter, cut into 1/2-inch pieces; 1/2 cup, chopped unsalted pistachios; 3 1/2 cups (17½ ounces), all-purpose flour; 1 cup packed (7 ounces), light brown sugar; 1 cup (7 ounces), granulated sugar; 2 teaspoons, baking powder; 1 teaspoon, baking soda; 1 1/2 teaspoons, ground cinnamon; 1/2 teaspoon, salt; 12 tablespoons (1 1/2 sticks), unsalted butter, softened; 3 large, eggs; 1 3/4 cups, sour cream; 3/4 cup, dried chopped cherries

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Appears in Cook's Country February/March 2008

Desserts or Baked Goods

Breakfast & Brunch

Cakes

The key to producing a batter that can sit overnight in the refrigerator and still bake up tall and light the next day is in the mixing method.

SERVES12

TIME1¾ hours

WHY THIS RECIPE WORKS

We found several make-ahead coffee cake recipes that call for the cake batter, topped with streusel, to be refrigerated overnight. Unfortunately, the overnight stay wreaked havoc on these coffee cakes—some recipes were dry, others squat and...

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