Cherry Streusel Coffee Cake

Cherry Streusel coffee cake, a delicious summertime treat made with fresh cherries and buttery crumb topping. 

I have been known to eat a couple of pounds of them in a week during cherry season. What can I say, I REALLY love them! Unfortunately I had so many at the house I actually needed to find a recipe to try to use some of them so I made this fresh cherry streusel coffee cake. You are going to love this coffeecake recipe, it is the perfect cake for breakfast or dessert, it is also versatile because you can use any fruit that you like.

This cake is scrumptious, and moist, with a hint of cinnamon and nutmeg, which I think compliments the tart dark cherries.The streusel topping is crunchy and buttery. The recipe is easy to follow and makes a generous amount of topping which I really like because so many recipes do not make enough, in my opinion. If you do not like lots of crumble topping make a half batch.

If you like coffeecake, and who doesn’t you might want to try this Cinnamon Walnut Coffeecake or this Raspberry Almond Coffee Cake. 

You will love this coffeecake with a cup of coffee, served for Sunday breakfast or even with a scoop of vanilla ice cream.

Cherry Streusel Coffee Cake Recipe

Ingredients for Cherry Coffeecake

•  1 stick (1/2 cup) unsalted butter, room temperature, plus more for pan
•  2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1 cup sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup sour cream or Greek yogurt
• 11/2 cup fresh pitted and chopped fresh cherries or frozen cherries, thawed and drained well

Streusel Topping Ingredients

• 1/2 cup + 1 Tablespoon all purpose flour
• 3 tablespoon packed light-brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon kosher salt
• 4 tablespoons sensated butter at room temperature.

Glaze

• 1 cup sifted powdered sugar
• 2 Tablespoons milk

Directions

• Preheat oven to 350 degrees. Generously butter and flour a 9-inch tube pan or spray with baking spray and set aside.
• In a medium bowl, sift together the dry ingredients, flour, baking powder, baking soda and salt; set aside.
• In the bowl of a stand mixer fitted with a paddle attachment or using an electric mixer, beat the butter, sugar, eggs and vanilla on medium speed until light and fluffy, about 2 to 3 minutes.
• Add the flour mixture in three parts, alternating with the sour cream. Begin and end with flour.
• Beat until just combined, scraping down the sides of the bowl as needed.
• Spoon about half of the cake batter into the prepared pan. Arrange cherries in a single layer in the pan, try to keep them away from the edges of the pan. They may stick or burn if not fully covered in cake batter. Top with remaining batter, making sure it is evenly distributed, and smooth with an offset spatula.
• Make the streusel by combining flour, sugar, cinnamon and salt. Cut in butter with a pastry blender or fork until large crumbs form. Sprinkle the crumb topping evenly over the top of the cake.
• Bake the cake in a preheated oven for 40-45 minutes or until golden brown.
• Let the cake cool on a wire rack for 10 to 15 minutes. The take the cake out of the pan and cool completely.
• While the cake cools, combine the powdered sugar and milk, mix well then spoon glaze over cake, letting it drip down sides.
• Let cake sit until glaze is set, about 5 minutes, before serving.

How to store cherry crumb cake

The cake can be kept at room temperature, wrapped well in plastic wrap, or stored in an airtight container for up to 4 days. It can also be frozen.

THAT’S ALL FOR NOW

I hope that you try this delicious cherry coffee cake.

Do you make coffeecake?

What is your favorite coffeecake recipe?

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Cherry Streusel Coffee Cake

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Cherry Streusel coffee cake, a delicious summertime treat made with fresh cherries and buttery crumb topping. 

• Total Time: 0 hours
• Yield: 10 servings 1x

Ingredients

Scale 1x2x3x

1 stick (1/2 cup) unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt

1 teaspoon cinnamon
1 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup sour cream of Greek yogurt
11/2 cup fresh pitted and chopped fresh cherries or frozen cherries, thawed and drained well

Streusel Topping
1/2 cup plus 1 tablespoon all-purpose flour
3 tablespoons packed light-brown sugar
Generous 1/2 teaspoon ground cinnamon

1/2 teaspoon of nutmeg
1/4 teaspoon kosher salt
4 tablespoons unsalted butter, room temperature

Glaze
1 cup powdered sugar, sifted
2 tablespoons milk

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Instructions

Preheat oven to 350 degrees. Generously butter and flour a 9-inch tube pan or spray with baking spray and set aside.

In a medium bowl, sift together the dry ingredients, flour, baking powder, baking soda and salt; set aside.

In the bowl of a stand mixer fitted with a paddle attachment or using an electric mixer, beat the butter, sugar, eggs and vanilla on medium speed until light and fluffy, about 2 to 3 minutes.

Add the flour mixture in three parts, alternating with the sour cream. Begin and end with flour.

Beat until just combined, scraping down the sides of the bowl as needed.

Spoon about half of the cake batter into the prepared pan. Arrange cherries in a single layer in the pan, try to keep them away from the edges of the pan. They may stick or burn if not fully covered in cake batter. Top with remaining batter, making sure it is evenly distributed, and smooth with an offset spatula.

Make the streusel by combining flour, sugar, cinnamon and salt. Cut in butter with a pastry blender or fork until large crumbs form. Sprinkle the crumb topping evenly over the top of the cake.

Bake the cake for 40-45 minutes or until golden brown.

Let the cake cool on a wire rack for 10 to 15 minutes. The take the cake out of the pan and cool completely.

While the cake cools, combine the powdered sugar and milk, mix well then spoon glaze over cake, letting it drip down sides.

Let cake sit until glaze is set, about 5 minutes, before serving.

Notes

Recipe adapted from Martha Stewart’s Baking Handbook, I used fresh cherries instead of frozen.

• Author: Elizabeth
• Prep Time: 15
• Cook Time: 30-40
• Category: Cake
• Method: Baked
• Cuisine: American

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