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Cherry Coffee Cake

Cherry Coffee Cake with Buttery Streusel Recipe

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup full-fat sour cream
  • 2 teaspoons vanilla extract
  • 2 heaping cups pitted cherries, halved if large
  • 1/2 cup all-purpose flour (for streusel)
  • 1/2 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup cold unsalted butter, diced

Method
 

  1. Combine 1/2 cup flour, brown sugar, and cinnamon for the streusel. Cut in cold butter until crumbly with pea-sized bits, about 2 minutes. Chill.
  2. Beat softened butter and granulated sugar until fluffy, about 3 minutes. Beat in eggs one at a time, then vanilla and sour cream until smooth.
  3. Whisk 2 cups flour, baking powder, and salt. Fold into the wet mixture in two additions just until no streaks remain, about 30 seconds.
  4. Preheat oven to 350°F (180°C) and grease a 9-inch square pan. Spread batter evenly, scatter cherries on top, and sprinkle with streusel, pressing lightly. Bake 40 to 45 minutes until golden and a toothpick tests clean.
  5. Cool in the pan 15 minutes, then transfer to a wire rack and cool completely before slicing into squares.

Notes

Use frozen cherries directly from the freezer; thawed ones release too much juice and can make the cake soggy. Start checking for doneness at 35 minutes, as oven temps vary.