Easy Cherry Coffee Cake
Sweet and tart cherries mixed into coffee cake with a tasty crumble topping.
Print
Pin
Servings: 8 servings
Equipment
Ingredients
For the coffee cake:
- 6 Tablespoons salted butter softened
- 1 cup granulated sugar
- 1 large egg
- 3/4 cup whole milk
- 1 teaspoon almond extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 c. cherries pitted (I used one cup sweet cherries, one cup tart cherries)
For the topping:
- 1/3 c. all purpose flour
- 1/3 c. brown sugar
- 1 teaspoon cinnamon
- 3 Tablespoons butter cold and cut into pieces
Instructions
- Preheat oven to 375 degrees. Spray a 9 inch cake pan with cooking spray. Set aside.
- In a large bowl cream together the butter and sugar. Add in the egg, milk, and almond extract and mix for 1-2 minutes or until smooth.
- Sift in the flour, baking powder, and salt into the wet ingredients and mix for 1-2 minutes or until well combined.
- Fold in half of the cherries.
- Pour the mixture into the prepared pan and smooth the top. Press the remaining cherries into the top of the cake batter.
- In a small bowl combine the flour, brown sugar, and cinnamon. Add the cold butter and use your hands to combine it until it is crumbly. Sprinkle over top of the cake.
- Bake the coffee cake for 50-55 minutes or until a toothpick inserted into the middle comes out clean.
- Remove from oven and cool completely on a wire rack before serving.
Notes
Recipe adapted from Renee's Kitchen Adventures