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Brown Butter-Bourbon-Cherry Coffee Cake with Pecan Streusel
Brown Butter-Bourbon-Cherry Coffee Cake with Pecan Streusel
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Prep Time:
20 minutes
Total Time:
1 hour 10 minutes
Whip up a quick and aromatic brunch bread using Betty Crocker yellow cake mix for an irresistible treat.
Ingredients:
  • 1/2 cup unsalted butter
  • 1/4 cup bourbon
  • 3/4 cup dried sour cherries
  • 1 cup sour cream
  • 4 eggs
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 1/2 cup chopped pecans
  • 3 tablespoons unsalted butter, cubed
  • 1/2 cup Gold Medal™ all-purpose flour
  • 1/4 cup sugar
  • 1/3 cup chopped pecans
  • 1/2 teaspoon ground cinnamon
  • Dash of salt
Instructions:
  • Preheat the oven to 350°F. Generously coat a 10-inch angel food (tube) cake pan with cooking spray and place it on a cookie sheet.
  • In a saucepan or skillet, melt 1/2 cup butter over medium heat until it foams. Whisk continuously until butter bits are dark brown and smell like toffee. Remove from heat and pour into a dish to cool.
  • Combine bourbon and cherries in a small bowl; let soak for 10 minutes. In a medium bowl, whisk together sour cream, cooled browned butter, and eggs. Fold in the bourbon-soaked cherries until well combined.
  • Place the cake mix and pecans in a large bowl. Gently fold in the sour cream mixture until just combined. Transfer the batter to the pan.
  • Combine Streusel ingredients in a small bowl. Use your fingers to rub the butter into the mixture until it resembles coarse sand and forms small clumps when pinched. Sprinkle the streusel evenly over the batter in the pan.
  • Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 20 minutes before gently loosening the cake from the pan with a sharp knife and removing it. Let it cool completely before serving as is or with glaze on the side (refer to tip for glaze).

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