Cherry Coffee Cake, made with fresh cherries and a sugary butter crumble topping, is a delicious summertime treat loved by all ages. Serve this Cherry Cake for breakfast, brunch, or dessert.
First things first. You should make this Cherry Coffee Cake. Just trust me here- it is literally that good. Even if you’re not into fruity cakes or desserts, I have a sneaking suspicion you’re going to love this cherry cake.
Second, I really love eating baked things. what? no way! you do? << sarcasm
Like this cherry cake or a big pile of cookies. I really love eating these things. But I really don’t enjoy the overall process of baking. I know, shocker. I’m a food blogger, isn’t it a requirement to love baking? I don’t know, maybe. When I do find myself in the kitchen baking it’s usually because I really need something sweet and homemade asap (aka hormones) or something inspired me enough to pull out my mixer.
In the case of this delicious and beautiful Cherry Crumb Cake, it was both. In need of a cake all week, but not sure what kind of cake my body actually wanted, I nearly ran out to the store to buy whatever I could get until I stumbled upon this amazing recipe from Tutti-Dolci. I did make a couple small changes, but this Cherry Coffee Cake came out perfectly.
INGREDIENTS IN THIS CHERRY COFFEE CAKE RECIPE
- vanilla extract
- baking powder
- baking soda
- fresh cherries
Oh yes, BUTTERMILK! Is it just me or are all baked goodies better when they’re made with buttermilk? Buttermilk adds a delicious and almost addictive tang to cakes and quickbreads that you won’t get from regular milk. Buttermilk, a well-known meat tenderizer, acts similarly in baking to help keep cakes moist and fluffy.
HOW TO MAKE BUTTERMILK
Yayy! You have all the ingredients to make this awesome cherry coffee cake…except for the buttermilk.
That’s ok. Making your own buttermilk is easy. All you need is,
- Vinegar, fresh lemon juice, or cream of tartar
Hopefully, you have milk (yes, dairy milk) and one of the other things, otherwise, I hope you live super close to the grocery store or you have super friendly neighbors…
- To make with vinegar or lemon juice, simply add 1 tablespoon of fresh lemon juice or vinegar to a measuring cup and fill with milk until it measures 1 cup.
- TO make buttermilk with cream of tartar mix one cup milk with 1 3/4 teaspoons cream of tartar.
TIPS FOR MAKING THE BEST CHERRY COFFEE CAKE
Fortunately, this recipe is pretty straight-forward. In other words- everyone should be able to make this delicious cherry cake to share with their friends. That said, I have just a few simple tips to help keep you on track.
- Don’t forget to butter and flour your pan. I could tell you a long story about how this who thing used to completely confuse me, how do I get the butter all over the pan?, but I’ll save the story for another day. Instead, melt a little butter in a bowl, brush it all over the inside of the pan with a pastry brush and sprinkle with a light coat of flour, tapping the sides of the pan to remove any excess.
- Try not to over-mix your batter.
- Unless you really like tiny bits of fruit, simply pit your cherries and slice them in half.
- It will seem like you’re adding a ton of cherries to the top of your cake, but it’s not.
- Remember to gently press the cherries into the batter before adding the crumb topping. This will help prevent them from drying out.
- After an hour, regularly check your cherry cake to see if it is done baking. All ovens cook differently and the last thing you want is a dry cake.
- Store leftovers in a sealed, air-tight container in the refrigerator.
TOOLS NEEDED TO MAKE THIS CHERRY COFFEE CAKE RECIPE
- Cherry pitter (optional)- I used a knife. It dyes your hands and takes a ton of time, but it’s effective.
- 10-inch springform pan
- Pastry Brush
- Stand Mixer or Hand Mixer
CHECK OUT THESE OTHER CHERRY RECIPES
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Cherry Coffee Cake
For the Crumb Topping
- Prepare the cherries by removing stems and pits and slicing cherries in half or in quarters. Set aside.
- Preheat oven to 350 degrees F and Butter and flour a springform pan (even if it is nonstick, I still recommend this step).
- Prepare the crumb topping. In a medium bowl combine the flour, sugar, cinnamon, butter, and vanilla. Mix well to combine. Transfer bowl to the freezer until ready to use.
- Start preparing the cake. In a medium bowl whisk together the flour, baking powder, baking soda, and salt. Mix to combine. Set aside. In a separate, smaller bowl, mix together the buttermilk with the vanilla extract and set aside.
- In a large mixing bowl or the bowl of a stand mixer, beat together the butter with the sugar until light and fluffy (approximately 2-3 minutes). Reduce speed to low and add the eggs, one at a time, mixing between each. Begin adding the flour mixture in three separate additions, each separated by the addition of half the buttermilk mixture. Mix only until everything is just incorporated.
- Transfer the batter into the prepared pan. Use an offset spatula to smooth the surface. Top the cake in an even layer with the pitted and halved cherries, gently pressing the cherries down just slightly into the cake batter. Top the cake with the crumb topping and transfer to a preheated oven.
- Bake for 70-85 minutes. The crumble will start to turn golden and brown just slightly. Edges will be golden and a toothpick inserted into the middle will come out clean.
- Remove cake from the oven and allow to cook in the pan for approximately 15 minutes before removing sides from the pan and serving. Enjoy!