Fresh Cherry Coffeecake is absolutely awesome! This lovely coffeecake starts from my scrumptious Blueberry Coffeecake recipe, but instead of blueberries I used fresh cherries. I also have a peach version and a strawberry version that are some of our favorites and taste delightful as well.
This coffeecake uses sour cream in the batter to keep it moist. Two layers of fresh cherries are sprinkled with a brown sugar & cinnamon streusel and sandwiched between three layers of batter. After the cake is baked it’s drizzled with powdered sugar icing. It’s so incredibly amazing you won’t be able stop eating it once you start!
This delicious coffeecake can also be made and frozen if you desire. If you plan to use fresh cherries, you will only be able to make this cake between May and July before cherries are out of season. But you can probably use maraschino cherries or candied cherries (that have been rinsed and drained), if you want to try this delectable coffeecake any other time of the year.
If you’re looking for a fantastic way to use fresh cherries, Fresh Cherry Coffeecake should be on your menu. It’s perfect for holiday, company or family breakfasts. But’s it’s also terrific as a dessert.
Fresh Cherry Coffeecake is absolutely awesome!
This lovely coffeecake is perfect for company or holiday breakfasts.
This close up shows the texture of the coffeecake. It has three layers of batter and two layers of fresh cherries and streusel.
Here’s what I did.
I used these ingredients for the cake.
Prepare streusel: Place brown sugar, cinnamon and a heaping tablespoonful of UNBLEACHED all-purpose flour. Stir ingredients to combine. Set aside.
Combine granulated sugar, softened butter, eggs, vanilla, sour cream, sea salt, baking soda, baking powder and almond extract.
Cream with an electric mixer until smooth.
Stir in UNBLEACHED all-purpose flour. (Bleached flour toughens baked goods).
Grease and flour a bundt pan very generously. Make sure every crevice is covered including the tube.
Spread one-third of the batter into the prepared bundt pan. Spread half of the cherries over top of the batter. Sprinkle half of the brown sugar-cinnamon mixture over top of the cherries. Top with another third of the batter. Spread remaining cherries over batter. Sprinkle remaining brown-sugar cinnamon mixture over top of cherries. Finally top with remaining one-third batter. Bake at 350 for 1 1/4 to 1 1/2 hours.
I used these ingredients for the icing.
Whisk ingredients to combine.
Cool bundt cake completely. Invert onto a serving plate. Drizzle icing over top of cooled cake.
If desired, garnish cake with fresh cherries.
Serve Fresh Cherry Coffeecake for your favorite family breakfast.
This is one of our favorite coffeecake recipes.
If you love cherries, you’ll love this coffeecake.
Here’s the recipe.
FRESH CHERRY COFFEECAKE
(Recipe adapted from my Blueberry Coffeecake recipe)
Fresh Cherry Coffeecake is divine. The cherry and almond flavors work magnificently together.
This cake is great for breakfast but it’s also fabulous as a dessert.
Every bite of Fresh Cherry Coffeecake will have you drooling!
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