Sour Cherry Coffee Cake

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:
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
  1. Pre-heat oven to 360F
  2. In a large bowl mix together the flour, baking powder and sugar.
  3. In another bowl mix together the eggs with the buttermilk/kefir/yoghurt. Then add the oil and vanilla.
  4. Mix the dry ingredients into the wet ingredients.
  5. In a large baking pan lined with parchment paper, pour in the cake batter.
  6. Lightly place the sour cherries onto the cake.
  7. Bake in the oven for 30-40 minutes or until a toothpick inserted into the cake comes out dry.
  8. Remove from the oven and allow it to cool for a few minutes.
  9. Dust with icing sugar and serve.

Sour Cherry Coffee Cake

Sour Cherry Coffee Cake