Cherry Crunch Coffee Cake
A delightful cherry coffee cake featuring a crunchy nut topping and tender crumb, perfect for breakfast or dessert, appealing to fans of sweet, fruity baked treats.
Ingredients
Instructions
- Mix together brown sugar, flour, butter, and nuts for the topping. Set aside.
- Sift flour, baking powder, and salt into a bowl.
- Beat eggs until very light and thick. Gradually add granulated sugar, beating well after each addition.
- Stir in melted butter (not hot).
- Alternately add the flour mixture and milk to the egg mixture, beginning and ending with the flour mixture, and beat until smooth.
Tips & Substitutions
For a crunchier topping, toast the nuts before mixing them in. If you don't have brown sugar, you can substitute it with an equal amount of granulated sugar mixed with a bit of molasses. This recipe can also be made with other fruits, such as blueberries or peaches, for a different flavor profile. Make sure to use room temperature eggs for better incorporation.
Serving Suggestions
Serve the Cherry Crunch Coffee Cake warm with a dollop of whipped cream or vanilla ice cream for a delightful dessert. It pairs wonderfully with a cup of coffee or tea, making it an ideal choice for brunch or a casual afternoon gathering. Consider serving it alongside Calorie-Counter'S Coleslaw for a complete meal experience.
Storage & Reheating
Store leftover Cherry Crunch Coffee Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, place individual slices in the microwave for 15-20 seconds or warm in a preheated oven at 350°F for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Cherry Crunch Coffee Cake contains roughly 1106 calories, with 8g protein, 117g carbohydrates, and 69g fat. It is an excellent source of calcium (46% of the Daily Value) and iron (22% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 2560mg per serving (111% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen cherries instead of fresh?
Yes, you can use frozen cherries in this recipe. Just make sure to thaw them and drain any excess liquid before mixing them into the batter to prevent the cake from becoming too moist.
How can I make this recipe gluten-free?
To make Cherry Crunch Coffee Cake gluten-free, substitute all-purpose flour with a gluten-free flour blend. Ensure that your baking powder is gluten-free as well. The taste and texture may vary slightly, but it should still be delicious.
What can I use instead of eggs?
You can replace eggs in this recipe with flaxseed meal or applesauce. For each egg, use 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water or 1/4 cup of unsweetened applesauce. This will help bind the ingredients together while keeping the cake moist.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).