Boozy Cherry Coffee Cake

Boozy Cherry Coffee Cake
Makes 1, 9” coffee cake

Take your coffee cake from teatime to cocktail hour with this boozy cake.

Crumble topping:

1 1/2 cups all purpose flour
1 cup brown sugar
1 stick unsalted butter, chilled and cubed

Cake:

1 cup dried cherries
1/2 cup Grand Marnier or orange flavored liquor
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon fine sea salt
1 stick unsalted butter
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1 cup crème fraiche

Icing:

Remaining liquor from cherries, about 2 tablespoons Grand Marnier
1/4 cup powdered sugar

Preheat oven to 350° F. Spray a 9” cake pan with cooking spray and set aside.

In a small bowl combine all topping ingredients and using hands smash until a “crumble” forms. Set aside.

In a small saucepan heat Grand Marnier until just simmer and pour over dried cherries, allow the mixture to sit for 10 minutes. Pour off excess orange liquor and save.

In a large bowl whisk together flour, baking powder, baking soda and salt. In a stand mixer fitted with a paddle attachment beat butter and sugar until light and fluffy. Add one egg at a time beating well after each addition. Add vanilla and crème fraiche and mix until combined. Repeat for dry ingredients and pour batter into the cake pan. Top with crumble and bake for 45 - 50 minutes or until a toothpick inserted into the center of the cake comes out clean.

Combine remaining liquor, adding more as needed, with powdered sugar and drizzle over cake.