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1
In a small bowl, whisk together all ingredients for cherry layer EXCEPT cherries. Cover and refrigerate.
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2
In another small bowl, combine flour, sugar, and cinnamon for topping. Cut in butter until mixture becomes coarse crumbs. Cover and refrigerate.
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3
Place all ingredients for dough in bread machine pan in the order recommended by the manufacturer. Program for dough cycle and start.
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4
Just before dough is complete, grease a 9-inch square baking pan or a 10-inch pie plate.
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5
Once dough is complete (it will be quite soft and sticky), scrape dough into prepared pan. Dust hands with flour and press dough into pan evenly.
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6
Carefully spread sour cream mixture over dough, then distribute cherries over sour cream. Sprinkle crumb topping evenly over cherries.
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7
Place pan on rack in center of cold oven. Turn oven on to 375 degrees F, and bake until edges turn golden brown and a toothpick inserted in the middle comes out clean (approximately 35 minutes).
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8
Remove from oven and allow to cool on a wire rack for about 20 minutes. Serve warm.
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9
MORE NOTES: this coffeecake freezes well. Place in refrigerator overnight or on countertop, unwrapped. Reheat for 12 minutes in a 300 degree F oven.
