Yeasted sour cherry coffee cake with streusel

Macerate the thawing cherries with a third of a cup of sugar, a squirt of vanilla, about a teaspoon of lemon zest and a little lemon juice; toss and set aside so the sugar draws out the juices.

In a stand mixer with the paddle, beat a stick of butter with half a cup of sugar on medium until pale and fluffy. Save the butter wrapper to grease the pan.

Mix 2.5 cups flour, 1 tsp kosher salt and 1 tsp instant yeast; add about 1.5 tsp vanilla to the milk.

Add two eggs, then the yolk; it will look liquid.

On lower speed, add half the dry ingredients, then the milk, then the rest; stop once combined. Finish by hand, scraping the bottom and sides; the batter is thick with a little elasticity.

Spread into the greased 9 by 9 pan and refrigerate overnight for a cold fermentation; the next day take it out about two hours before topping.

Strain the cherry juices into a small saucepan, leaving the cherries to drain in the strainer; bring to a simmer or medium boil and reduce by about half until syrupy, whisking occasionally.

Dissolve 2 tsp cornstarch in about 2 tsp water and whisk in; bring back to a boil to activate the cornstarch and thicken, adding any remaining drained juice.

Off the heat, whisk in 1 tbsp butter, combine with the cherries and let cool a few minutes.

For the streusel, combine all-purpose flour, about half a cup of light brown sugar, a little cinnamon and a pinch of salt; work in a room-temperature stick of butter with a spoon, then fingertips, until there is no loose flour; leave fine or squeeze into larger clumps.

Preheat the oven to 350. Spoon the cherry mixture over the cake, then add the streusel.

Bake until the cake is puffed and fully baked in the centre and the streusel is browned; cool before cutting.