Are you craving a moist, comforting cake that's perfect for breakfast, brunch, or an afternoon treat? Look no further! This cherry coffee cake recipe is incredibly easy to make, yet delivers a burst of juicy cherry flavor with a delightful crumb topping. It's the perfect blend of homemade goodness and quick dinner ideas, ideal for busy weeknights or relaxed weekends. Get ready to impress your family and friends with this delicious dish!
Ingredients:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup pitted fresh or frozen cherries (if frozen, do not thaw)
For the Crumble Topping:
- ½ cup all-purpose flour
- ½ cup packed light brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, cold and cut into small pieces
Instructions:
Get Started:
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. This ensures your cake releases easily and prevents sticking.
Make the Cake Batter:
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In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This is a crucial step for even leavening.
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In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. A stand mixer or hand mixer works perfectly for this.
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Beat in the eggs one at a time, then stir in the vanilla extract.
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Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; don't overmix.
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Gently fold in the cherries. Be careful not to overmix, or the batter might become tough.
Prepare the Crumble Topping:
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In a separate bowl, combine the flour, brown sugar, cinnamon, and salt for the crumble topping.
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Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Cold butter is key for a flaky topping.
Bake the Cake:
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Pour the cake batter into the prepared pan and sprinkle the crumble topping evenly over the top.
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Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
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Let the cake cool in the pan for 10 minutes before serving. This allows the cake to set and prevents it from breaking apart when you cut it.
Tips for the Best Cherry Coffee Cake:
- Use fresh cherries: While frozen cherries work well, fresh cherries provide a more intense flavor.
- Don't overmix the batter: Overmixing develops the gluten in the flour, resulting in a tough cake.
- Adjust sweetness: If you prefer a less sweet cake, reduce the sugar in both the cake and crumble topping by ¼ cup.
- Add nuts: For extra texture and flavor, add ½ cup chopped pecans or walnuts to the crumble topping.
Variations:
- Blueberry Coffee Cake: Substitute blueberries for the cherries.
- Lemon Poppy Seed Coffee Cake: Add the zest of one lemon and 2 tablespoons of poppy seeds to the cake batter.
Nutritional Information (per serving, approximate):
- Calories: 300-350
- Fat: 15-20g
- Carbohydrates: 40-45g
- Protein: 4-5g
This nutritional information is an estimate and may vary depending on the specific ingredients used.
This easy recipe for a delicious cherry coffee cake is a wonderful addition to your repertoire of healthy meals and best recipes. Enjoy this delightful treat! It's a simple pleasure perfect for any occasion.