Imagine sinking your teeth into a moist, buttery coffee cake bursting with juicy cherries and topped with a cinnamon-kissed streusel that'll make your taste buds dance! This Cherry Streusel Coffee Cake isn't just a dessert—it's a culinary experience that transforms an ordinary morning into an extraordinary celebration of flavor. Whether you're looking to impress brunch guests or treat yourself to a decadent homemade delight, this recipe promises to be your new go-to crowd-pleaser that's impossibly easy to make and impossible to resist.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter
- 1 cup sour cream
- 2 large eggs
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 cups fresh or canned cherries, pitted
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment paper for easy removal.
- In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, and 1 teaspoon of cinnamon. Whisk these dry ingredients together until well blended.
- In another bowl, cream together the unsalted butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
- Add the eggs, one at a time, to the butter and sugar mixture, beating well after each addition. Then, mix in the sour cream until fully incorporated.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; it's okay if there are a few lumps.
- Gently fold in the pitted cherries into the batter using a spatula, ensuring they are evenly distributed throughout the mixture.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- In a small bowl, combine the brown sugar, remaining 1 teaspoon of cinnamon, and any leftover flour from the dry ingredients. Mix well.
- Sprinkle the brown sugar mixture evenly over the top of the batter in the baking pan, creating a streusel topping.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the coffee cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- Serve warm or at room temperature, optionally dusting with powdered sugar for a finishing touch.
Tips
- Cherry Selection: Use fresh, ripe cherries for the best flavor, but high-quality canned cherries work wonderfully too. Make sure to drain them well to prevent excess moisture.
- Room Temperature Ingredients: Let eggs, butter, and sour cream sit at room temperature for about 30 minutes before baking. This ensures smoother mixing and a more consistent texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a tough, dense cake.
- Streusel Perfection: For extra crunch, add some chopped nuts like almonds or pecans to your streusel topping.
- Storage Hack: This coffee cake stays moist for 2-3 days when stored in an airtight container at room temperature. For longer storage, refrigerate and gently warm before serving.
- Serving Suggestion: A dollop of whipped cream or a scoop of vanilla ice cream can elevate this already amazing dessert to new heights!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 52g
Protein: 5g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 75mg
