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Cherry Crumb Coffee Cake | Can't Stay Out of the Kitchen | this fantastic #cake is filled with fresh #cherries, topped with a streusel topping & glazed with a powdered sugar icing. Terrific for a summer #dessert or #breakfast #coffeecake when cherries are in season. #Canbassador #NorthwestCherryGrowers

Cherry Crumb Coffee Cake

Teresa Ambra
This fabulous coffee cake is filled with fresh cherries, topped with a brown sugar streusel and glazed with a powdered sugar icing. It's a terrific cake for breakfast or dessert during the summer months when fresh cherries are in season.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 55 minutes
Course Breakfast, Breakfast Coffee Cake, Cakes and Cheesecakes, Dessert
Cuisine American
Servings 12
Calories 461 kcal

Equipment

  • 1 large cast-iron skillet or other oven-proof skillet
  • 1 large mixing bowl
  • 1 medium mixing bowl
  • 1 electric mixer
  • 1 whisk
  • 2 wooden spoons
  • 1 spatula
  • measuring cups
  • measuring spoons
  • 1 pastry blender
  • 1 bamboo skewer to check for doneness on the cake
  • 1 small mixing bowl
  • 1 cherry pitter or sharp knife to pit cherries

Ingredients
  

STREUSEL TOPPING:

  • 1 cup brown sugar packed
  • 2/3 cup UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
  • 1 tsp. ground cinnamon
  • 1/2 cup unsalted butter cold (1 stick)

CAKE:

  • 2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
  • 2 tsp. baking powder
  • 1/2 tsp. sea salt
  • 1/2 cup unsalted butter softened (1 stick)
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tsp. vanilla extract
  • 1/2 cup 2% milk (I didn’t have milk so I used half-and-half)
  • 3 cups fresh cherries pitted and halved (divided use)

GLAZE:

  • 1 1/3 cups powdered sugar
  • 2 tbsp. half-and-half or about 1 tbsp. water or milk

Instructions
 

STREUSEL TOPPING:

  • Mix 1 cup brown sugar, 2/3 cup flour, and cinnamon in a medium bowl.
  • Cut in ½ cup butter with a pastry blender; topping mixture will be crumbly.
  • Set aside.

CAKE:

  • Heat oven to 350°.
  • Grease and flour a large 12” cast iron skillet very well.
  • Beat softened butter, granulated sugar, egg, vanilla, baking powder, salt and cream with an electric mixer until smooth and creamy in texture.
  • Add flour and 2 cups cherries and stir to combine.
  • Spread mixture into prepared cast-iron skillet.
  • Spread streusel topping over top of batter in skillet.
  • Sprinkle remaining 1 cup of halved cherries over the top.
  • Bake at 350° for 1 hour to 1 hour 30 minutes, until deep golden brown.
  • If knife or bamboo skewer inserted in center comes out clean, cake is done.
  • Remove skillet to wire rack to cool.
  • Glaze with icing when cool.
  • Allow glaze to harden and dry about 15 minutes before serving.

GLAZE:

  • Combine ingredients with whisk and drizzle over top of cooled cake.

Notes

NOTE: This is a dense cake. Be careful NOT to take it out of the oven too soon or it will fall apart when cutting. My oven took one hour thirty minutes to cook this cake all the way through.
 
NOTE: The size of the skillet and how full it is with the batter will determine how long the cake needs to bake. My skillet was very full, thus taking longer to bake than an extra large skillet or a 9x13” baking dish.
 
NOTE: For icing: You can use half-and-half, evaporated milk, 2% milk or heavy whipping cream all with good effects. But you may have to adjust amounts of liquid to get the correct icing ratio.
 
Cherries courtesy of Northwest Cherry Growers.
 
© Can’t Stay Out of the Kitchen
 

Nutrition

Calories: 461kcalCarbohydrates: 76gProtein: 4gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 58mgSodium: 187mgPotassium: 161mgFiber: 2gSugar: 53gVitamin A: 538IUVitamin C: 2mgCalcium: 98mgIron: 2mg
Keyword breakfast, brunch, cake, cherries, cherry dessert, coffee cake
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