ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Sour Cherry Coffee Cake

Photo: Kate Sears; Styling: Lynn Miller
Prep time 10 mins
Bake time 55 mins
Yield Serves 8

Ingredients

  • STREUSEL:
  • 1/2 cup all-purpose flour
  • 1/4 cup sugar
  • 1/2 teaspoon cinnamon
  • 4 tablespoons cold unsalted butter, cut into pieces
  • CAKE:
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 1 cup sugar
  • 2 large eggs
  • 3/4 cup whole milk
  • 1 teaspoon vanilla extract
  • 2 cups jarred sour cherries, drained and patted dry

Nutrition Information

  • calories 476
  • fat 20 g
  • satfat 12 g
  • protein 7 g
  • carbohydrate 69 g
  • fiber 2 g
  • cholesterol 102 mg
  • sodium 256 mg

How to Make It

  1. Make streusel: Mix flour, sugar and cinnamon in a large bowl. Use a pastry blender or fingertips to cut in butter until mixture forms pea-size crumbs.

  2. Make cake: Preheat oven to 350°F; butter an 8-inch round baking pan.

  3. In a bowl, mix flour with baking powder and salt. In a separate bowl, using an electric mixer on medium-high speed, beat butter and sugar until light. Beat in eggs one at a time. Reduce mixer speed to low and add flour mixture, alternating with milk and vanilla. Gently fold in cherries.

  4. Spread batter in baking pan, sprinkle with streusel and bake until lightly browned on top and a toothpick inserted into center comes out clean, 50 to 55 minutes. Cool in pan on a wire rack for 10 minutes before serving.