Yield: 9 Servings
Skill level: Easy
This delicious coffee cake is rich, moist, and best of all, simple to make. The fresh Rainier cherry and almond streusel topping brings this breakfast pastry to a whole new level. Finish with a light dusting of powdered sugar, and enjoy!
Ingredients
- 2¼ cups all-purpose flour, divided
- 1 cup sugar, divided
- ⅓ cup chopped almonds
- 5 tablespoons cold unsalted butter, cut into cubes
- 2 teaspoons baking powder
- ½ teaspoon fine sea salt
- 4 tablespoons unsalted butter, softened
- 1 teaspoon vanilla
- 1 large egg
- ⅔ cup milk
- 1¼ cups Superfresh Rainier cherries stemmed, pitted, and halved
Directions
- Preheat oven to 350°F. Grease a 9” square baking dish.
- In a medium bowl, combine ½ cup flour, ½ cup sugar, and almonds. Add cold butter, and work butter into the flour with your fingers until the mixture is crumbly. Refrigerate until ready to use.
- In a medium bowl, whisk together 1½ cups flour, baking powder, and salt.
- In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat softened butter and remaining ½ cup sugar until light and fluffy, 4-5 minutes. Scrape down the sides of the mixing bowl and beat in vanilla. Scrape down the sides of the mixing bowl, add egg, and beat just until incorporated. Add flour mixture in 3 parts alternating with milk in 2 parts just until smooth.
- In a small bowl, toss cherries with the remaining ¼ cup flour. Fold cherries into batter. Spread batter in prepared pan, sprinkle with streusel, and bake until a toothpick inserted into the center comes out clean, 25-30 minutes. Let cool in the pan for 20 minutes before slicing and serving.
