½cupchopped cherriestry to minimize thawing if frozen
Instructions
Preheat oven to 350 degrees F. Make topping by mixing brown sugar, cinnamon and nuts together. Set aside.
Mix together sour cream and baking soda. Set aside. In separate bowl, mix flour and baking powder. Set aside.
In medium mixing bowl cream butter, vanilla and sugar together. Add egg (one at a time if you are doubling or quadrupling the recipe). Cream until fluffy. Add sour cream and flour mixtures alternately and mix thoroughly.
Spread a scant (see note) one half of the cake mixture in greased 6-inch springform pan. Sprinkle chopped cherries over this, then top with 1/3 of the topping. Carefully spread the remaining batter on top, then sprinkle with the rest of the topping.
Bake for about 1 hour, testing for doneness with a toothpick. Check periodically and cover with foil if browning too quickly (I had to do this).
When done, let cool briefly. Run a thin knife along outside of cake if needed, then remove outside of springform pan.
Serve warm or cold.
Notes
The top layer of cake batter is a little challenging to spread over the nuts, topping & berries. Be sure you use only half (or a bit less) of the batter for the bottom layer.If you serve this alone, I would cut into 4 pieces instead of 6.
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.