Have I ever got a real treat to share with you guys today! I had a bunch of fresh cherries left over the other week and didn’t know what to do with them, I mean there are only so many handfuls of cherries I can eat. So I decided why not up my cake game? That’s how I came up with this scrumptious Cherry Coffee Cake with Crumb Topping…GAME CHANGER!
The thing I love about this cake is that is comes together in an hour, start to finish, which means it is great for last minute company too! The cake itself is not too sweet and it has hints of cinnamon to compliment the Cherry Crumb top. I love how the fresh cherries on the top mix perfectly with the sweet crumb, making it a wonderful addition to your cup of morning coffee (or tea in my case).
Cherry Coffee Cake with Crumb Topping
- 1/2 c Butter melted
- 2 Eggs
- 3 c Flour All Purpose
- 1 c Granulated Sugar
- 2 tsp Vanilla
- 4 tsp Baking Powder
- 1.5 c Milk
- pinch of salt
- 1/2 c Butter melted
- 1/2 c Brown Sugar
- 1 tbsp Flour
- 1.5 tbsp Cinnamon
- 1.5 c Fresh Cherries pitted and halved (see below for frozen)
- 1 c Flour AP
- 3/4 c Granulated Sugar
- 1/2 tsp Baking Powder
- 6 tbsp Butter melted
Preheat oven to 350 F, grease one 9x13 pan or 3 small loaf pans (approx. 9x5).
Combine all cake ingredients in a stand mixer and beat on medium low speed until well mixed.
Pour into your prepared pan(s), be sure to divide evenly if using multiple.
Mix all ingredients in your stand mixer (or hand mixer) until well combined, the butter and brown sugar will melt together.
Spread evenly on top of cake batter and swirl with a knife to gently push throughout cake (see photos)
Top cake with your cherries after you have swirled the cinnamon butter mixture.
In a small bowl combine all topping ingredients, mix with a fork until butter coats the flour and begins to form small pea size crumbles.
Sprinkle over the top of your cake and gently press into cherries.
Bake cake for 30-40 minutes (this will vary based off of your pans and oven so PLEASE set a timer and check for toothpick to come out clean after 30 mins)
Other than your melted butter you want to try and ensure your ingredients are at room temperature, this will prevent your cake from being heavy.
The cake can also be prepared as one larger one (9″x 13″ pan) or how I did it this time, which was 3 smaller loaf pans, just pay attention to your cooking times! Doing it as the 3 smaller ones allowed me to gift one to my mom and one to my amazing neighbor too…who wouldn’t want their own Cherry Coffee Cake with Crumb Topping to indulge in without having to share?!
If you don’t have fresh cherries on hand don’t stress!! You can easily use frozen cherries instead, just allow them to thaw and then toss with 1 tbsp flour to soak up any excess liquid that may cause the topping of your Cherry Coffee Cake to become runny.