I set out looking for dishes I could make for Easter brunch. I found this one in one of the old cookbooks and couldn’t resist. I opted to use frozen tart cherries instead of blueberries though, since that’s what we had on hand. The cherries were picked by my in-laws during the summer and I thought that they would be perfect in coffee cake!

Here’s a snapshot of the original recipe:

Here’s the recipe with my modifications:

Cherry Coffee Cake

2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/4 cup unsalted butter
3/4 cup sugar
1 egg
1/2 cup milk
2 cups tart cherries, pitted
1 tablespoon flour
1 tablespoon sugar

For the topping:
1/2 cup flour
1 teaspoons cinnamon
1/4 cup brown sugar
1/4 cup granulated white sugar
1/4 cup butter, room temperature

1. Preheat oven to 350°F. Spray a 13×9 pan with nonstick spray.
2. Whisk together flour, baking powder and salt in small bowl.
3. In medium bowl, cream butter until smooth. Gradually add sugar and continue creaming until fluffy. Add egg, beating well.
4. Add dry ingredients alternately with milk, mixing after each addition until just smooth.
5. In small bowl, combine cherries, 1 tablespoon flour and 1 tablespoon sugar. Gently fold in cherries to batter.
6. Spread batter into greased pan.
7. To make topping: combine all dry ingredients and cut in butter until mixture in crumbly.*
8. Sprinkle topping evenly over coffee cake and bake in preheated oven for 30 minutes and enjoy!!

Author: Jenni

Dietitian by day and Midwest food blogger by night. Lover of whiskey, running, and all things food.