It's the Fourth of July, what better way to celebrate then with a beautiful and delicious breakfast treat? Last week I went up to Traverse City for a couple of days and came back with some cherries, so I knew this breakfast would be featuring some delicious summer cherries. I'd always wanted to visit Traverse City, but before this past week I had never made it there, even though it is just a few hours away. In case you don't know much about Traverse City, it is the self proclaimed cherry capitol of the world. They are especially well known for their tart cherries, growing 70-75 percent of tart cherries that are grown in the US. Cherry season was just starting last week, so I of course had to visit the local farmers market and buy a couple baskets of cherries. I got some delicious, sweet black cherries, as well as a few tart cherries that were perfect for this patriotic breakfast treat.
This cake turned out beautifully! The perfect thing for a summer holiday breakfast. The only extra effort involved pitting the cherries. I don't have a cherry pitter so it took me a few extra minutes, but nothing too extreme. Once that was done, it was easy to whip together the rest of the cake and the streusel topping. I absolutely love anything with streusel on top. It adds such a nice texture and sweetness to the top, yum!
I baked my cake in a 9-inch springform pan and it turned out great. A springform pan makes it really easy to get the cake out of the pan after it cools. Then it's a cinch to cut out some slices and dig in. This coffee cake was the star of a delightful holiday breakfast.
Beautiful red sour cherries
Put together the topping first, then set aside
For the cake, start by getting your dry ingredients mixed
Then it's time for the butter
Cream them together until light and fluffy
Next is vanilla
and two eggs
Pour it into your prepared pan
Smooth the batter out
Then it's cherry time
Spread the cherries out on top of the batter
Look at all those delicious cherries!
Then top with the streusel
Time for the oven
Baked to golden perfection!
It's time for breakfast
Cut a nice big slice
Look at the cake/cherry/streusel goodness
It's time to eat!
Sour Cherry Coffee Cake
From Lottie and Doof
For the topping:
- 2 ounces (4 tablespoons) unsalted butter, melted, plus more for dish
- 3/4 cup all-purpose flour, plus more for dish
- 1/4 cup granulated sugar
- 1/4 cup packed light-brown sugar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
For the cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 4 ounces (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/4 cup buttermilk
- 2 cups fresh sour cherries, pitted
Preheat oven to 350° F. Butter a 9-inch round baking dish, dust with flour, tap out excess.
In a medium bowl, stir together butter, flour, sugars, salt, and cinnamon. Set topping aside.
Whisk together flour, baking powder, and salt in a medium bowl. Using a stand mixer fitted with the paddle attachment, cream butter and granulated sugar until pale and fluffy. Beat in eggs and vanilla. Working in alternating batches, add flour mixture and buttermilk, beginning and ending with flour. Beat until just combined. Pour into prepared dish, and smooth with an offset spatula. Dot top with cherries, and sprinkle with crumb topping.
Bake until golden and a tester inserted into center comes out clean, about 1 hour. Let cool before cutting.