If you're a cherry lover like me, this is the coffee cake recipe for you. With a tender cake (yes, it's not as dry as some!) topped with layers of gooey cherries and melt-in-your-mouth crumble, this will be your new go-to brunch menu item!
Equipment
- Fork
- Spoon
- Mixing Bowls
- 9-inch Springform Pan
- Spatula
- Parchment Paper
- Measuring Cups
- Measuring Spoons
Ingredients
CHERRIES
- 2 ½ cups pitted cherries fresh or frozen
- 2 tbsp cornstarch
- ⅓ cup water
- 2 tbsp lemon juice
- ⅓ cup sugar
CRUMB TOPPING
- ½ cup flour
- ½ cup sugar
- 4 tbsp cold butter cubed
CAKE
- 1 ½ cups flour
- ½ cup sugar
- ¾ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 8 tbsp butter melted
- ½ cup milk
- 1 egg
- 1 tsp vanilla extract
Instructions
- Start by making your cherries so they have time to cool before assembly. Stir together your 2 tbsp of cornstarch with ⅓ cup of water until dissolved
- In a medium pot, add your cherries, ⅓ cup of sugar, lemon juice, and your cornstarch slurry, stir, and place over medium-high heat. Continue to stir until lightly thickened, about 8-10 minutes
- Remove from heat immediately and pour into a heat-safe bowl to cool to room temperature (about 35 minutes). If making in advance, cool at room temperature, cover, and place in the fridge until ready to use
- In a bowl, make your crumb topping by stirring together ½ cup of flour and ½ cup of sugar. Then rub in the four tablespoons of cubed cold butter, with your fingers, until it resembles coarse crumbles. Place in the fridge while you make your batter
- Preheat oven to 325°F. Grease a 9-inch springform pan and line the bottom with parchment paper
- To make your coffee cake batter, combine 1 ½ cups of flour, ½ cup of sugar, baking powder, baking soda, and salt in a mixing bowl
- In a separate bowl, mix together your 8 tablespoons of melted butter, milk, egg, and vanilla. Pour your dry ingredients into your wet and combine. The batter should be smooth with no flour visible, but be careful not to overmix past that point
- To assemble, spread your batter into your prepared baking pan. Sprinkle half of the crumb mixture over the top of the batter, then evenly spoon your cherries (including the goo!) in a layer over the crumbs before covering the cherries with the remaining crumb topping
- Bake for 60-65 minutes. The crumble will stay fairly white throughout the bake, but any crust that peeks through will be a deep golden. A toothpick inserted should come out clean, with likely a little cherry
- Cool in the pan for one hour before removing. You may need to run a knife around the outside to release any cherry goo from the pan to ensure you don’t crack your cake as you release it
- Slice and enjoy!
Notes
*Don’t over-thicken your cherries. You want to pull it off the heat a little before it’s the “perfect” consistency, as the mixture will continue to thicken as it cools
*Unless your oven runs cool, your cake will likely be ready at the hour mark. Much longer, and you risk drying out your cake, so be careful not to overbake
For more summer baking inspiration, check out more of my summer dessert recipes here!
