Cherry Nut Coffee Cake
Indulge in the irresistible charm of a homemade Cherry Nut Coffee Cake, a moist and tender dessert or breakfast treat bursting with flavor and texture. This delightful recipe combines the tart sweetness of pitted cherries with the crunchy nuttiness of chopped walnuts or pecans, all folded into a buttery, vanilla-infused batter. Topped with a rich cinnamon-brown sugar streusel, each bite delivers a perfect balance of sweetness and spice. Easy to prepare in just over an hour, this coffee cake is ideal for brunches, family gatherings, or a simple afternoon snack with your favorite cup of coffee or tea. Whether served warm or at room temperature, this cherry-studded delight makes an inviting addition to any table, sure to impress guests and loved ones alike.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1.5 teaspoons baking powder
- 0.5 teaspoons salt
- 0.5 cup unsalted butter (softened)
- 2 pieces large eggs
- 1 teaspoon vanilla extract
- 0.75 cup whole milk
- 1 cup dried or fresh cherries (pitted and chopped)
- 0.5 cup chopped walnuts or pecans
- 0.5 cup brown sugar (for streusel topping)
- 0.25 cup all-purpose flour (for streusel topping)
- 1 teaspoon ground cinnamon (for streusel topping)
- 0.25 cup unsalted butter (melted, for streusel topping)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch square baking pan or line it with parchment paper.
In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
In a large bowl, cream the softened butter with an electric mixer until smooth. Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract and gradually add the dry ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
Fold in the chopped cherries and nuts using a spatula.
Pour the batter into the prepared baking pan and spread it out evenly.
To make the streusel topping, combine the brown sugar, flour, and cinnamon in a small bowl. Slowly mix in the melted butter until the mixture forms a crumbly texture.
Sprinkle the streusel topping evenly over the batter in the pan.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.
Serve warm or at room temperature. Pair with coffee or tea for the perfect treat!
Nutrition Facts
Calories |
4251 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.5 g | 261% | |
| Saturated Fat | 102.4 g | 512% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 779 mg | 260% | |
| Sodium | 2123 mg | 92% | |
| Total Carbohydrate | 571.2 g | 208% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 346.0 g | ||
| Protein | 59.3 g | 119% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 540 mg | 42% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 1500 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
