This cherry coffee cake is super soft and flavorful, filled with fresh, juicy cherries and topped with a delicious buttery crumb.
Cherries make this cake taste refreshing and a hint of lemon zest and almond extract take it to another level. You can enjoy this delicious cherry cake as a dessert or with a cup of coffee in the morning.
Fresh Cherry Coffee Cake with Crumb Topping
Ingredients
Cherry Cake:
- 2 cups all purpose flour - 240 grams
- 2 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, at room temperature - 113 grams
- ⅓ cup granulated sugar - 70 grams
- ⅓ cup light brown sugar - 70 grams
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract - optional
- ½ tablespoon lemon zest
- 2 large eggs - at room temperature
- ¾ cup buttermilk* - at room temperature
- 12 oz. fresh cherries - pitted and halved
Crumb Topping:
- ⅔ cup all purpose flour - 80 grams
- 5 tablespoons unsalted butter, cold and cubed - 70 grams
- ¼ cup brown sugar
Glaze (optional):
- ½ cup confectioner's sugar
- 1-2 tablespoon milk
- ¼ teaspoon almond extract - optional
- pinch of salt
Instructions
Crumb Topping:
- Combine flour and brown sugar in a bowl. Add in cold, cubed butter and work it in with your fingers until it resembles coarse crumb. Refrigerate until ready to use.
Cherry Cake:
- Preheat the oven to 350°F (180°C). Grease and line a 9-inch springform pan with parchment paper.
- Whisk flour, baking powder and salt into a small bowl. Set aside.
- In a large mixing bowl, add in butter, sugars and lemon zest. With the paddle attachment, start beating on medium high for about 4-5 minutes (scrape the bowl with a spatula half way through) until light and fluffy.
- Add the eggs one at a time, mixing well after each addition (about 30 seconds). Scrape the sides of bowl to make sure everything is combined. Add vanilla and almond extract and mix.
- Mix in the dry ingredients in 3 parts, alternating with buttermilk. This means, adding one third of the dry ingredients, mixing a little bit until incorporated, then adding half of the buttermilk and mixing until combined. Then, add another one third of the dry ingredients, mix, add the rest of the buttermilk, mix, and finally add the last part of the dry ingredients. So, we start and finish with the dry ingredients. Do not over-mix.
- Fold in the cherries (you can keep ⅓ of the cherries to add on top of the batter). Transfer the batter to the prepared pan, top the batter with ⅓ of cherries. Sprinkle with crumb top mixture.
- Bake in the preheated oven for about 40-50 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool down in the pan for 30 minutes. Then release the cake from the pan and transfer to a platter.
Glaze:
- Whisk confectioner's sugar, milk and almond extract (optional) together in a bowl until smooth. Drizzle over the cake.
Notes
*Buttermilk substitute: Add ¾ tablespoon of lemon juice in ¾ cup of whole milk, stir and let it sit for 10 minutes. It will curdle slightly.
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