Makes One 9"x 9" Coffee Cake
Wouldn't you love to start your morning with a cup of fresh coffee and a piece of this Cherry Coffeecake with Coconut Streusel? This coffeecake has a texture of a delicious muffin with a hint of vanilla and almond flavoring that pairs perfectly with the cherries, topping, and lemony glaze.
This recipe utilizes the muffin method or quick cake method of mixing. That means no heavy mixer to lug out of the cabinet. Mix the dry ingredients in one bowl and the wet ingredients in another. Then simply fold the two together with a rubber spatula.
Cherry Coffeecake with Coconut Streusel
Streusel Topping
6 oz light brown sugar
2 1/2 oz all purpose flour
2 oz shredded sweetened coconut flakes
Pinch of salt
2 oz (1/2 stick) cold butter, cut into cubes
Cake Batter
DRY INGREDIENTS
10 oz all purpose flour
5 oz light brown sugar
2/3 oz baking powder
1/4 oz salt
WET INGREDIENTS
2 large eggs, room temperature
6 oz heavy cream, room temperature
3 oz water, room temperature
2 oz melted butter
1 1/2 tsp vanilla extract
1/4 tsp almond extract
12 oz fresh sweet cherries, stems removed, pitted, and quartered
Glaze
1/3 cup powdered sugar
1 - 2 tsp lemon juice
Directions
Preheat oven to 350F degrees with oven rack in the middle position. Prepare a 9" x 9" square cake pan - spray the bottom of pan and line with parchment paper (DO NOT spray the sides of the pan, the batter needs the ungreased sides to help climb high).
FOR STREUSEL TOPPING: In a medium bowl, combine the flour, brown sugar, coconut, and salt. With a pastry blender or your hands, rub in the cold butter cubes until resembles course crumbs. Set aside.
FOR BATTER: In a large bowl, sift together all the dry ingredients. Make a well in the center of the dry ingredients. Set aside.
In another medium bowl, whisk together eggs, heavy cream, water, melted butter, vanilla and almond extract.
Pour the wet ingredients into the well of the dry ingredients. Gently fold the wet ingredients into the dry ingredients just until there is no streaking of the flour - be cautious not to over mix, the batter will still be considerably lumpy.
Pour and spread the batter evenly into the prepared pan. Sprinkle half of the streusel topping evenly over batter, the spread the cherries evenly over the streusel. Finally, top the cherries with the remaining half of the streusel.
Bake until golden brown, fragrant, set in the center, and a toothpick comes out clean (the toothpick may still be a bit sticky when removing due to the cherries and streusel topping), about 55 - 75 minutes.
FOR GLAZE: Whisk together the powdered sugar and lemon juice until smooth. Set aside.
Remove from oven and allow to cool slightly, about 5 minutes. Run a knife around the edges and invert onto a plate. Allow to cool for about 20 - 30 minutes before drizzling the top with prepared glaze. Best served slightly warm and a fresh cup of coffee!
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