Cherry Coffee Cake

I added about a 1/2 cup more flour as the batter was quite thin and would not have held the fruit up at all. Remember to add a teaspoon more of oil to compensate for extra flour. The batter was quite. bit more structured after that. Here are my other subs: – kept some cherries whole to provide some interesting filling – total fruit measurement was 2.5 cups of cherries – Added pineapple – 1 cup – added nutmeg, reduced cinnamon when I folded in the fruit, I kept 1/4 out. Folded half batter into bundt, then layered some fruit with more cinnamon and some brown sugar. Layered on remainder of batter, then topped with cinnamon and brown sugar. Result is a moist, decadent, fruit-filled cake that was amazing with ice cream!

I think Rainier cherries would have been a much better choice, but they can be outrageously expensive in my area. The cake itself is very neutral in flavor, so your fruit will be the star and, unfortunately, this year’s cherries have not been as good as in prior years. I know oven temperatures can vary, but this was done at 50 minutes, so I’d recommend you keep your eye on it to avoid overcooking. If I make this again, I might try blueberries or even some strawberries. I thought almond extract would be a better choice, so I did substitute that for the vanilla. This actually tasted better after it sat overnight, and the cake holds up well over several days. This was pretty good, just not quite as good as I’d expected. Thanks for sharing.

This is the best coffee cake. I used buttermilk and baked it in a tube pan. I’m going to try it her fruits but fresh cherries work great

This cake is wonderful – very moist and easy to make! I’m going to let it cool and drizzle a confectioner’s sugar glaze over it. A wonderful way to use ripe, fresh cherries! The most important part of the recipe is to flour the cherries. This prevents them from going to the bottom of the cake!

This is a good recipe! I made a few modifications: 2 cups fresh tart cherries, 1 1/2 teas. almond extract (no vanilla), 2 cups spelt flour, 3/4 cup honey, 2/3 cup olive oil, 1/2 milk. I made muffins, not a cake, at 325 degrees for around 35 minutes. Even when the toothpick came out clean, they still weren’t completely done in the center. I had to put them back in the oven for more baking. These would be delicious with a topping or glaze, but I wanted to keep them semi-healthy. 🙂

Tried this recipe since I had some white cherries that needed used. Had two cups of halved cherries. Used butter instead of oil. Added about a 1/4 tsp of almond extract since I like that flavor with cherries. Made muffins instead and two small loaves. Flavor was very nice. Nice crumb. Will make again if I have some fresh cherries to use up.

This was yummy! Simple, not fancy. We love cinnamon and had so many cherries (Queen Anne) from our tree I needed to do something with them and found this. I made it with lots of cherries –over 2 cups, and was also generous with the cinnamon. Baked it at 350 and checked it to make sure it didn’t get dry near the end. Made a simple, quick brown sugar glaze (water, brown sugar, vanilla) and threw it on top, served with vanilla ice cream. Nice find, easy and fast! Didn’t add much cherry juice –may have been too runny that way.

This coffee cake is so yummy, especially right out of the oven. I was looking for a recipe that used fresh cherries since I had some that were getting pretty ripe and this was the perfect recipe for it. With the exception of slicing and pitting the cherries, the recipe was pretty easy and no fuss. The cinnamon and cherries gives the cake a nice sweet flavor that is not overpowering. Overall, great recipe for those who need a quick way of getting rid of some very ripe fruit.

I don’t know what I did wrong the cake was kind of pasty like it wasn’t cooked but it I cooked it for an hour and 15 minutes and my fork came out clean. It tasted good if I could just get past the texture

This cake was fantastic. Very moist! I added a little almond extract instead of the cinnamon. My two teenage girls ate half of it the day I made it! Also upped the cherries to 2 cups.

Very tender, moist cake. I made it in a 9 inch glass cake pan, perfectly done in 1 hr. I used organic coconut oil (it was a gift, never used, saw it in another cherry recipe) and subbed half the white sugar for brown. I did the glaze, but a streusel topping would probably make this 5 stars. Yes, I’ll make it again, and probably add streusel topping.

Hideous cake recipe! Those that rate it 4-5 stars have all changed it to make it edible. Bland! And I have discovered that cinnamon and cherries do not go well together!

Luv Luv This Recipe!! Excellent!! I made muffins out Of this recipe and made a crumb topping and a marshmallow glaze over them Oh Em Geee! I did use buttermilk instead Of regular the turned out very moist light and fluffy!!

This cake was very moist and had hints of cinnamon flavor.

Made this this morning to use up some sweet cherries I had. Made exactly as written, except I reduced the cherries to 1 cup (all I had). I baked mine at 325 and for 55 minutes, and that was probably 3 or 4 minutes too long in my oven. I’ll reduce cook time next time. Also added a simple sugar glaze. It tastes excellent. My whole family loved this!

Made as the recipe says and we LOVED it! Used vanilla glaze from this site.

Everyone loved this! It was simple to make, and most of the ingredients are ones most would have already on hand. I did increase the cherries to 2 cups, which I think was perfect. When the cake cooled, I drizzled with conf sugar/milk mixture and sprinkled sliced almonds on top. It was not too sweet and goes great with coffee. I believe the cake may even be better the next day ~ seemed to be more moist the day after. Thanks for the easy, delicious recipe!

Great recipe! I actually made muffins out of the batter instead of making the whole cake. They were a hit…YUM!

The only problem I found with this recipe is that the oven needs to be at 350 degrees rather than 325. I had the cake in for nearly an hour and twenty minutes and it still came out too moist, and fell apart in the middle as soon as we took it out of the pan. A very delicious and simple cake. It took me only about ten-fifteen minutes to put it together and I didn’t even have to go to the store to buy any of the ingredients like with many recipes.

Lovely recipe. We had left over cherries which weren’t great eating on its own, so thought we might try putting them into a cake instead. Made a few changes to make recipe a bit healthier: 1. substituted oil with applesauce 2. reduced sugar to 2/3 cup. 3. Used 1/2 cup skim milk and 1/2 cup yoghurt (didn’t have enough milk). Used about 1 3/4 cup cherries, and had 1/4 of an apple so chopped that up and added in too. The result was a lovely, moist cake which wasn’t too sweet.

I have a difficult time baking things without adding chocolate to them, and this one was no exception. In doing so, I confirmed that I don’t like the combination of cinnamon and chocolate. So, the second time I made the recipe I made the following changes: 1. Removed all cinnamon 2. Added half cup semi-sweet choc chips 3. Reduced vanilla to half teaspoon 4. Added half teaspoon almond extract I also used frozen cherries instead of fresh (cut them in half and added them frozen to the batter). I think this turned out better than the original recipe (though I imagine fresh cherries would be better). Next time I may try with milk chocolate chips/chunks.