Fresh and Fluffy Cherry Coffee Cake
This easy recipe for my Fluffy Cherry Coffee Cake uses fresh sweet cherries but you can use frozen cherries too, as long as you defrost and dry them really well. This coffee cake is also made without sour cream and used buttermilk instead to keep it super moist and add a little bit of extra tangy flavor. Made in just about an hour, its the perfect cake to make for an elevated breakfast or brunch!
Ingredients
For crumb topping:
- 1 cup all purpose flour, 120g
- ½ cup brown sugar, 107g
- ¼ cup sugar, 50g
- ½ tsp cinnamon
- ¼ tsp kosher salt
- ½ cup butter, unsalted, cold, diced small.
For cherry cake:
- ½ cup butter , 113 g unsalted softened
- 1 cup granulated sugar, 200g
- 1 egg, large
- 1 tsp vanilla extract
- 2 cups all purpose flour, 240g + 1 tbsp
- 1 tsp baking powder
- ½ tsp kosher salt
- ½ tsp cinnamon, or more to taste
- ¼ tsp baking soda
- ¾ cup buttermilk
- ½ pound cherries, pitted
Optional glaze:
- ½ cup confectioners sugar, 56g
- 1 tbsp cream
Instructions
- Make the crumb topping. In a small bowl combine the 1 cup flour, 1/2 brown sugar, 1/4 cup granulated sugar, 1/4 -1/2 tsp cinnamon, and 1/4 tsp salt.
- Use a pastry cutter to cut in the ½ cup butter or pinch the butter into the mixture with your fingers gently until small clumps are formed no larger than the size of a pea. Place in the fridge while you make the cake.
- Preheat the oven to 350°F. In the bowl of a hand or stand mixer fitted with the paddle attachment, cream the butter for one minute. Scrape down the sides and add the 1 cup sugar. Cream for 2 minutes on medium speed until light and fluffy.
- Scrape the bowl again and add the egg and 1 tsp vanilla extract. Mix on medium speed until combined, about 1 minute.
- In a separate bowl combine 2 cups flour, 1 tsp baking powder, ½ tsp kosher salt ½ tsp cinnamon and ¼ tsp baking soda. Mix lightly with a fork or whisk to combine.
- Alternate adding the dry ingredients with the buttermilk starting and ending with the dry ingredients- ⅓ at a time- mixing in between each addition.
- Take the remaining 1 tbsp flour and dust it over the cherries. Mix to combine and add to the batter, mixing lightly.
- Spray a 10” springform pan with baking spray and pour in the batter.
- Top with the crumb topping and bake for 50-55 minutes on until the cake is no longer jiggly.
- When the cake is cooled, mix together the ½ cup confectioners sugar with 1 tbsp cream and drizzle all over the cake.
Notes
We use fresh cherries in this recipe but you can substitute canned or frozen cherries. Make sure to defrost well and dry well before adding the cherries to the batter!
STORAGE AND FREEZING
Storing: This cherry cake can be stored at room temperature, in the fridge, or in the freezer. If stored at room temperature, it's best to keep it in an airtight container or wrapped tightly. It will stay fresh for about four days stored this way. If you need to store it for longer, pop it in the fridge where it will last for up to one week. Freezing: To freeze, wrap the cherry cake tightly in plastic wrap, then place it in a freezer-safe bag. Remove as much air as possible before sealing. The cake will stay fresh for up to three months frozen. When you're ready to enjoy, thaw overnight in the fridge or for a few hours on the counter.Serving: 1slice, Calories: 416kcal, Carbohydrates: 63g, Protein: 5g, Fat: 17g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 57mg, Sodium: 350mg, Potassium: 120mg, Fiber: 1g, Sugar: 38g, Vitamin A: 548IU, Vitamin C: 1mg, Calcium: 61mg, Iron: 2mg
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