Recipe for Cherry Coffee Cake is similar to my Blueberry Crumble Cake. I made it so many times and loved it. I gave the recipe to my neighbor. She did not have any blueberries at home and used cherries instead. I loved the idea and had to try it out immediately.
I replaced blueberries with cherries from compote (sold in glass jars). I’m sure that fresh or frozen cherries would work equally well.
This time I omitted the crumb topping and just sprinkled the cake with powdered sugar.
Cherry Coffee Cake was wonderfully moist, with subtle lemon flavor, sweet yogurt sponge and tart cherries. This recipe is a keeper!
Cherry Coffee Cake
Ingredients
- 1 cup firm yogurt like Greek yogurt, 270 g
- 3/4 cup sunflower oil 185 ml
- 2 large eggs
- 1 1/4 cups caster sugar 280 g
- 1/4 teaspoon salt
- 2 tablespoons lemon juice
- 1/2 tsp lemon zest
- 2 cups flour 300 g
- 3 tsp baking powder
- 2 cups fresh or frozen or canned cherries pitted, 280 g
- powdered sugar for sprinkling
Instructions
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Preheat oven to 320 F (160 C). Grease a round cake pan, 10 inches (24 cm) diameter, and line it with baking paper.
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In a large bowl, mix Greek yogurt, oil, eggs, sugar, salt, lemon juice and lemon zest. Add flour and baking powder and whisk just until incorporated. Fold in cheerries and mix gently with a spoon. Pour mixture into the prepared cake pan.
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Bake cake for about 30 minutes (or longer if using frozen cherries). Check whether the cake is done by inserting a wooden skewer or toothpick into the center of the cake - it should come out clean.
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Let cool to room temperature before cutting. Serve sprinkled with powdered sugar.
This is one of the best and easiest cakes I’ve made in a long time. Thank you so much for sharing!
You’re welcome! It is one of my favorite cakes, too.
Is the pan one regular round cake pan??
The recipe says 10 inch. That is the size of a quiche pan. I am baking it now and hope it doesn’t overflow. It’s very full! 8 or 9 inches would be too small.
It requires at least 60 minutes. I think “30 minutes” is an error.
I am baking it again, and this time it overflowed!
Thoroughly enjoyed this cake today with Sunday morning coffee.I used marashino cherries I had on hand for the fruit.
Awesome! I’m so glad it worked well for you.
Do I need to defrost cherries?
I think it is better to defrost them to help the cake bake evenly. You can use frozen cherries, but you will need to bake the cake longer.
Simple and sinfully delicious! Been making this cake for a while and always a hit…especially with coffee! Thank you from Montreal!
Yay! I’m so glad you liked it, Helen!! 🙂
There’s no way the cake would bake at 320F! Is that a typo?
It needs to bake slow, or it will overflow! I tried 350 to start and it immediately overflowed! It does take 60 minutes or more. The blueberry version says 1 hour 20 minutes, so I think it was an error to say “30”minutes.