Cherry Coffee Cake with Spiced Pecan Streusel

Cherry coffee cake with spiced pecan streusel.

Every baker needs a great coffee cake in their arsenal, and this is it. Soft and moist, it features tart summer cherries with a ribbon of cinnamon- and cardamom-spiced pecan streusel. Cut the tall, elegant cake into generous portions and serve it for any occasion.

Note: You can substitute the pecans with pistachios, walnuts or any nut of your choice to mix things up.

Cherry Coffee Cake with Spiced Pecan Streusel

Serves | 8 |

Spiced Pecan Streusel

  • ½ cup all-purpose flour
  • ⅓ cup light brown sugar
  • 1 tsp ground cinnamon
  • 1 tsp ground cardamom
  • ½ tsp kosher salt
  • 1 cup chopped pecans
  • ¼ cup unsalted butter, room temperature

Cherry Coffee Cake

  • 2 cups all-purpose flour
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp kosher salt
  • ½ cup unsalted butter, room temperature
  • 1 cup sugar
  • 1 cup plain whole yogurt
  • 2  large eggs
  • 1½ tsp vanilla extract
  • 1½ cups cherries, pitted and halved
  • spiced pecan streusel (recipe follows)

| Preparation – Spiced Pecan Streusel | In a bowl, combine flour, brown sugar, cinnamon, cardamom, salt and pecans. With your fingers or a fork, mix in butter until combined and clumps form. Set aside until ready to use.

| Preparation – Cherry Coffee Cake | Preheat oven to 325°F. Coat an 8-inch round cake pan with nonstick cooking oil spray and line the bottom with parchment paper. In a bowl, whisk together flour, baking powder, baking soda and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar on medium speed until pale and fluffy, approximately 2 minutes. Add yogurt, eggs and vanilla; mix until combined. (The mixture will look curdled at this point.) Reserve 1 tablespoon flour mixture and then add remaining flour mixture to yogurt mixture; mix on low speed until combined. In a separate bowl, add cherries; sprinkle reserved flour over them and toss to coat. Gently fold cherries into batter.

Spread half of the batter into prepared pan. Evenly distribute half of the streusel over batter. Top with remaining batter and spread out evenly using an offset spatula. Sprinkle remaining streusel evenly over the top.

Bake, 1 hour and 20 minutes, until skewer inserted in the center comes out clean and the top is a dark golden brown. Remove from oven and set on wire rack to cool completely. Remove coffee cake from the pan, slice and serve.

Teresa Floyd is a Kansas City-based food writer, editor for the online food publication feedfeed and contributing monthly columnist for Feast Magazine’s Sugar Rush. Find her current creations on Now, Forager, a pastry blog featuring seasonal desserts.

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