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3/4		cup firmly packed brown sugar
1/3		cup LAND O LAKES® Butter, softened
1/2		cup sour cream
2		LAND O LAKES® All-Natural Eggs
1		teaspoon vanilla
1 1/2		cups all-purpose flour
1		teaspoon baking powder
1/2		teaspoon salt
1/2		teaspoon ground ginger
1/2		cup dried cherries, coarsely chopped*

1/4		cup all-purpose flour
1/4		cup firmly packed brown sugar
3		tablespoons cold LAND O LAKES® Butter, cut into chunks
3		tablespoons chopped crystallized ginger**

1/2		cup powdered sugar
1 to 2		teaspoons LAND O LAKES® Traditional Half & Half

Heat oven to 350°F. Grease and flour 9-inch round baking pan; set aside.

Combine 3/4 cup brown sugar and 1/3 cup butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add sour cream, eggs and vanilla; continue beating until well mixed. Reduce speed to low; add 1 1/2 cups flour, baking powder, salt and ginger. Beat until well mixed. Stir in cherries.

Spread batter into prepared pan.

Stir together 1/4 cup flour and 1/4 cup brown sugar in medium bowl. Cut in 3 tablespoons butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in crystallized ginger. Sprinkle topping over batter. Bake for 30 to 35 minutes or until toothpick inserted in center comes out clean and topping is golden brown.

Combine powdered sugar and enough half & half for desired consistency in small bowl. Drizzle over warm coffee cake.

*Substitute sweetened dried cranberries or dried blueberries.

**Substitute 3/4 teaspoon ground ginger.

Recipe Tip
Crystallized ginger is ginger cooked in sugar syrup and coated with sugar. It is found in the spice or produce section of the supermarket.

Ingredient Substitution Index

13680 © 2008 Land O'Lakes, Inc.