Cherry Crumb Cake
I was experimenting with a new cake recipe this week. I wanted to use some fresh cherries in a cake and I ended up deciding to make a cherry crumb cake. I already had a recipe I liked for a blueberry crumb cake. I changed the recipe a little and I really like the way it came out. I added an extra egg to the original recipe. Not because of some intuitive idea of how to improve the recipe. I just thought it had two eggs in it to begin with. Turns out I like the recipe with the extra egg.
So here is the cherry crumb cake recipe. I loved it and think you will, too. I used sweet cherries, because that is what I had. Sour cherries would also work well in this cake.
Cherry Crumb Cake
For cake batter:
2 c. flour
2 t. baking powder
½ t. salt
½ stick (¼ cup) butter, softened
¾ c. sugar
2 eggs
½ c. milk
2 c. pitted cherries, coarsely chopped
For topping:
½ c. sugar
¼ c. flour
½ t. cinnamon
½ stick (¼ c. butter, chilled and cut into bits)
Combine dry ingredients and set aside. In mixing bowl with electric mixer, beat butter and sugar until light and fluffy. Beat in egg and milk. Add flour mixture gradually until just mixed in. Fold in cherries. Grease and flour an 8 or 9-inch pan and add prepared batter. Combine topping ingredients until they resemble coarse crumbs. Sprinkle over batter in pan and bake in a preheated 375-degree oven and bake for 35-45 minutes. Use toothpick to test.
Cheesy Cherry Blueberry Coffee Cake
If you need a really special dessert for your next party or cookout, consider making this cheesy cherry-blueberry coffee cake. It is one of my favorite coffee cake recipes ever. The cake is not too sweet, and the combination of cream cheese, with the fruit reminds me of a cherry-blueberry blintz.
The streusal topping adds a nice little crunch.
It is fine served all on its own. You can also serve it with ice cream or whipped cream. You can also top with more blueberries and cherries.
While I think of this cake as a wonderful dessert, it can be served as a breakfast or brunch dish.
As if this weren’t enough- this cake freezes great. Who are we kidding? There won’t be any leftovers – but you could freeze them, if you had some.
So here is the recipe. Enjoy!!
Cheesy Cherry-Blueberry Coffee Cake
1 1/4 c. sugar
1/2 c. butter
2 eggs
2 1/4 c. flour
1 T. baking powder
1 t. salt
1 c. milk
1 c. fresh or frozen blueberries
1 c. pitted and coarsely chopped cherries
8 oz. cream cheese, cubed
1 t. grated lemon peel
Topping:
1/4 c. sugar
1/4 c. flour
1 t. grated lemon peel
2 T. butter
Preheat oven to 375. Grease and flour a 13×9 inch baking dish. Cream together sugar and butter until fluffy. Beat in eggs. Combine 2 cups of the flour with baking powder and salt and beat into batter alternately with the milk. Toss fruit with the remaining flour and fold into the batter along with the cheese and lemon rind. Pour batter into prepared pan. Combine sugar, flour and lemon peel for topping and cut in butter to resemble coarse crumbs. Sprinkle over batter and bake for about 45 minutes. Use toothpick to test for doneness. Serves 12.
Cheesy Cherry-Blueberry Coffee Cake
If you need a really special dessert for your next party or cookout, consider making this cheesy cherry blueberry coffee cake. It is one of my favorite coffee cake recipes ever. This is a great dessert for the 4th of July.
The cake is not too sweet, and the combination of cream cheese, with the fruit, reminds me of a cherry-blueberry blintz.
The streusal topping adds a nice little crunch.
It is fine served all on its own. You can also serve it with ice cream or whipped cream. You can also top with more blueberries and cherries.
While I think of this cake as a wonderful dessert, it can be served as a breakfast or brunch dish.
As if this weren’t enough- this cake freezes great. Who are we kidding? There won’t be any leftovers – but you could freeze them, if you had some.
So here is the recipe. Enjoy!!
Cheesy Cherry-Blueberry Coffee Cake
1 1/4 c. sugar
1/2 c. butter
2 eggs
2 1/4 c. flour
1 T. baking powder
1 t. salt
1 c. milk
1 c. fresh or frozen blueberries
1 c. pitted and coarsely chopped cherries
8 oz. cream cheese, cubed
1 t. grated lemon peel
Topping:
1/4 c. sugar
1/4 c. flour
1 t. grated lemon peel
2 T. butter
Preheat oven to 375. Grease and flour a 13×9 inch baking dish. Cream together sugar and butter until fluffy. Beat in eggs. Combine 2 cups of the flour with baking powder and salt and beat into batter alternately with the milk. Toss fruit with the remaining flour and fold into the batter along with the cheese and lemon rind. Pour batter into prepared pan. Combine sugar, flour and lemon peel for topping and cut in butter to resemble coarse crumbs. Sprinkle over batter and bake for about 45 minutes. Use toothpick to test for doneness. Serves 12.
Fresh Cherry Cake
Fresh Cherry Cake
This cherry cake is the perfect summer dessert. It is full of fresh cherries and not too sweet. I love to serve it warm from the oven, but even at room temp, it is a crowd pleaser.
The cake is great, just as it is, but can also be dressed up with a scoop of ice cream, whipped cream or a drizzle of melted chocolate.
While fresh cherries are in season, I try to use them in as many dishes as I can. I also pit and freeze some to enjoy later. I used fresh, pitted cherries, but you could use frozen, if you prefer.
The recipe calls for biscuit mix- like Bisquick. You can use store bought, or even make your own. I included a recipe for homemade biscuit mix at the bottom of this post.
So here is the recipe. Enjoy!!
Fresh Cherry Cake
2 c. biscuit mix*
1/2 c. sugar
1/3 c. milk
2 T. oil
1 egg
1½ c. pitted cherries- sweet or sour
Preheat oven to 350. Grease and flour a 9×9-inch pan. Beat all ingredients together, except cherries, for about 30 seconds. Fold in cherries and pour into prepared pan. Bake for about 35 minutes. Cake should be golden brown on top and test clean with a toothpick. Serve warm, if you can.
*You can use Bisquick or Jiffy Mix, or use homemade. Recipe follows.
Pastry Mix/ Biscuit Mix
8 cups sifted, all-purpose flour
1 c. powdered milk
1 c. powdered buttermilk
¼ c. baking powder
1 T. salt
2 c. shortening**
Sift dry ingredients together 3 times. Cut in shortening to resemble cornmeal. Keep in an airtight container. Store in a cool dry place and use within six months.
**You can use coconut oil, if you prefer. If you do, chill coconut oil before making the mix, and store mix in fridge.
Fresh Cherry Cake
Fresh Cherry Cake
This cherry cake is the perfect summer dessert. It is full of fresh cherries and not too sweet. I love to serve it warm from the oven, but even at room temp, it is a crowd pleaser.
The cake is great, just as it is, but can also be dressed up with a scoop of ice cream, whipped cream or a drizzle of melted chocolate.
While fresh cherries are in season, I try to use them in as many dishes as I can. I also pit and freeze some to enjoy later. I used fresh, pitted cherries, but you could use frozen, if you prefer.
The recipe calls for biscuit mix- like Bisquick. You can use store bought, or even make your own. I included a recipe for homemade biscuit mix at the bottom of this post.
So here is the recipe. Enjoy!!
Fresh Cherry Cake
2 c. biscuit mix*
1/2 c. sugar
1/3 c. milk
2 T. oil
1 egg
1½ c. pitted cherries- sweet or sour
Preheat oven to 350. Grease and flour a 9×9-inch pan. Beat all ingredients together, except cherries, for about 30 seconds. Fold in cherries and pour into prepared pan. Bake for about 35 minutes. Cake should be golden brown on top and test clean with a toothpick. Serve warm, if you can.
*You can use Bisquick or Jiffy Mix, or use homemade. Recipe follows.
Pastry Mix/ Biscuit Mix
8 cups sifted, all-purpose flour
1 c. powdered milk
1 c. powdered buttermilk
¼ c. baking powder
1 T. salt
2 c. shortening**
Sift dry ingredients together 3 times. Cut in shortening to resemble cornmeal. Keep in an airtight container. Store in a cool dry place and use within six months.
**You can use coconut oil, if you prefer. If you do, chill coconut oil before making the mix, and store mix in fridge.
