Sweet Cherry Coffee Cake
- For the Crumb Topping:
- ¾ cup (115 grams) whole wheat pastry flour
- 3 tablespoons (40 grams) granulated sugar
- 3 tablespoons (40 grams) brown sugar, light or dark is fine
- ½ teaspoon (2 grams) sea salt
- As much cinnamon as you like (I err on the side of a generous pinch)
- 6 tablespoons (84 grams) butter, melted
- For the cake batter:
- 1¾ cups (262 grams) flour
- ⅓ cup (70 grams) granulated sugar
- ½ teapsoon (2 grams) sea salt
- 1 tablespoon (15 grams) baking powder
- 2 large eggs
- 4 tablespoons (56 grams) butter, melted
- 1 teaspoon (5 ml) vanilla extract
- 1 cup (237 ml) wel-shaken buttermilk
- 1 ¼ cups (1173 grams) pitted bing cherries, cut in half
- Preheat your oven to 375F (190C). Generously rub the sides and bottom of an 8-inch square pan with butter. Add a bit of flour, and tip the pan from side to side until it’s well coated with the flour. Tap the pan to remove any excess.
- Prepare the crumb topping first. Add the flour, sugars, salt, and cinnamon to a deep bowl; whisk to combine. Using a fork, stir in the melted butter, making sure there are no dry bits of flour.
- To make the muffin batter, add the flour, sugar, salt, and baking powder to a clean deep bowl.
- In a small bowl or large measuring cup, combine the buttermilk, egg, and melted butter. Beat with a fork. Pour the buttermilk mixture over the flour mixture. Stir with a fork until just combined. Using a rubber spatula, fold in the cherries.
- Evenly spoon into the prepared muffin tin. Evenly sprinkle the crumb topping onto the muffins, pressing it in gently so it sticks.
- Bake until a deep golden brown, and until a metal skewer inserted in the center comes out clean, about 35 minutes. Remove from the oven. Set the tray on a wire rack, and allow muffins to cool at least 30 minutes before serving.
- Make Ahead
- Once baked, let cake cool completely. Cut it into pieces, and wrap them individually in plastic film. Store in a tightly sealed ziptop bag. Take pieces out the night before you plan to eat them, and let them thaw in the fridge overnight.
- Make It Your Own
- This is basically my master recipe for muffins, which I’ve adapted for a square pan. Taking it one step further, the fruit changes with the seasons. Raspberries, blackberries, and diced peaches are a few of my other favorites during summer months. You can also play around with the spice in the crumb topping. Swap out the cinnamon for allspice, cloves, or ground ginger.