Cherry Coffee Cake

5 from 1 vote

Fresh sweet cherries and a buttery almond crumb topping make this Cherry Coffee Cake a delicious way to celebrate cherry season. It's the kind of cake that's just as welcome with your morning coffee as it is served for brunch or dessert.

Prep Time15

Cook Time45

Total Time1

Course: Breakfast, Cake, Dessert

Cuisine: American

Servings:

Calories: 506kcal

Author: Valerie Brunmeier

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup butter softened
1 cup granulated sugar
1 large egg
2 tablespoons fresh lemon juice from 1 lemon
1 heaping teaspoon fresh lemon zest
1 teaspoon pure vanilla extract
½ teaspoon pure almond extract
½ cup buttermilk
12 ounces dark sweet cherries stemmed, pitted, and quartered

Crumb Topping

½ cup all-purpose flour
¼ cup light brown sugar packed
¼ cup granulated sugar
¼ cup sliced almonds
¼ teaspoon salt
¼ cup butter melted and slightly cooled

Instructions

Preheat the oven to 350 degrees F. Coat a 9-inch springform pan or a 9-inch round or square baking dish with nonstick cooking spray.
In a medium mixing bowl, combine the flour, baking powder, and salt. Set aside.
In a large mixing bowl using an electric hand mixer, cream together the softened butter and sugar for two or three minutes. Add the egg, lemon juice, lemon zest, vanilla and almond extracts. Beat another minute or two, or until well combined. Add the flour, a little at a time, alternating with the buttermilk, beating just until each addition is incorporated. The batter will be thick.
Transfer the batter into the prepared pan, spreading it out evenly. Scatter the cherries over the top, then use a butter knife to gently swirl them into the batter.
For the crumb topping, toss together the flour, brown sugar, granulated sugar, almonds, and salt until well combined. Add the melted butter and stir again. When it is well mixed, work the mixture between your fingers until it begins to hold together. Crumble it up and sprinkle it over the top of cake.
Bake for 40 to 45 minutes, or until the center appears to be set and the crumb topping is golden brown. If the topping begins to brown too much, loosely cover the cake with a sheet of foil for the remaining bake time.
Let the cake cool for about 15 minutes. If using a springform pan, release and remove the sides before transferring the cake to a serving platter. If baked in a standard baking dish, slice and serve directly from the pan..

Notes

Room Temperature: Store the cooled coffee cake in an airtight container at room temperature for up to 2 days.

Refrigerator: For longer storage, refrigerate it in an airtight container for up to 5 days. Let it come to room temperature before serving or warm individual slices in the microwave for 10 to 15 seconds.

Freezer: Wrap the whole cake or individual slices tightly in plastic wrap and a layer of foil, or place them in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature.

Nutrition