I love that coffee cake is a legitimate excuse to eat cake for breakfast! I don’t believe I’ve met a coffee cake I didn’t like. I’ve always felt it’s a lazy weekend breakfast. And lazy weekends are the best weekends, don’t you agree?
The best part of a coffee cake, hands down, is the crumb topping. I prefer a thick layer so that some sticks to the top of the cake, but some crumbs fall onto the plate, so it’s easy to pick up the sweet crumbly topping with the back of your fork with every bite.
Another requirement is a recipe that is easy to prepare. I do not want to drag out a mixer or have a ton of dishes to wash. Instead, this cake comes together quickly using a whisk and two bowls.
It’s also very versatile; try adding different fruit. I use frozen, so just thaw, drain, and blot dry before tossing with a bit of flour. You can also add nuts to the crumb mixture, if you prefer.
So, on these cool fall mornings, when you wake up feeling like it’s a stay in your PJs kind of day. Whip up this easy and delicious coffee cake. You will be so glad you did!
Cherry Coffee Cake
Ingredients
- Crumb Topping:
- 1 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- pinch kosher salt
- 1/2 cup unsalted butter cold, shredded
- Cake:
- 3/4 cup granulated sugar
- 1/4 cup shortening
- 1 large egg
- 1 1/2 cups self-rising flour
- 2/3 cup buttermilk
- 1 cup frozen dark cherries thawed, drained, blot dry
- 1 tablespoon flour
Instructions
- Grease a 10-inch skillet, set aside. Preheat oven to 350 degrees F.
- In a small bowl crumb topping mixture. Use fingers to mash the butter into the dry ingredients and mix well. Refrigerate until ready to spread on top of cake.
- In a large bowl whisk the sugar and shortening together. Add egg and whisk in. Add flour and buttermilk alternately, beginning and ending with flour.
- Drain thawed fruit, blot dry. Toss with about 1 tablespoon of flour.
- Spread a thin layer of cake batter into the bottom of skillet. Drop fruit onto the batter. Spoon any remaining batter randomly on top of fruit. Spread crumble mixture on top of cake.
- Bake in preheated oven for 35 - 45 minutes, or until cake tests done with a toothpick.
- Serve warm or at room temperature. Store in airtight container.
