Sour Cherry Coffee Cake
Sour Cherry Coffee Cake
What do you do with 3 buckets of U-Pick’d sour cherries? Well, I’ve made a sour cherry pork tenderloin, sour cherry infused vodka, sour cherry jam, Fale Dunaju and now this sour cherry topped coffee cake. It is extremely easy to make – you don’t even need an electric mixer, and it tastes great. It’s best when still warm but will stay fresh for 2-3 days. Serve it with a cup of your favorite coffee, latte, or tea. I made this cake at the same time as my quick plum coffee cake. Note that if you use a banana bread pan you will make 3 cakes of the size in the picture.
Sour Cherry Coffee Cake
Prep time
Cook time
Total time
Author: Costco Diva
Recipe type: Dessert
Serves: 6+
Ingredients
For the cake
- 2½ cups flour
- 1 cup sugar
- 2½ teaspoons baking powder
- 3 large eggs (Costco has organic eggs by the 1.5 dozen at a great price)
- 1 cup buttermilk, kefir or liquid plain yoghurt
- ½ cup canola oil
- 1 teaspoon Kirkland pure vanilla
- icing sugar for dusting
For the fruit topping
- 3 cups sour cherries, pit removed (approximately 90-100 cherries)
Instructions
- Pre-heat oven to 360F
- In a large bowl mix together the flour, baking powder and sugar.
- In another bowl mix together the eggs with the buttermilk/kefir/yoghurt. Then add the oil and vanilla.
- Mix the dry ingredients into the wet ingredients.
- In a large baking pan lined with parchment paper, pour in the cake batter.
- Lightly place the sour cherries onto the cake.
- Bake in the oven for 30-40 minutes or until a toothpick inserted into the cake comes out dry.
- Remove from the oven and allow it to cool for a few minutes.
- Dust with icing sugar and serve.
Sour Cherry Coffee Cake
