Sour Cherry Coffee Cake
Indulge in the perfect balance of sweet and tart with this moist and tender Sour Cherry Coffee Cake. Featuring juicy sour cherries folded into a rich batter made with Greek yogurt or sour cream, this recipe delivers a delightful tang that complements the buttery crumb topping. A mix of brown sugar, cinnamon, and optional chopped nuts creates an irresistible golden crust with a warm, spiced aroma. Quick to prepare and ready in under an hour, this coffee cake is ideal for breakfast, brunch, or an afternoon treat with your favorite cup of coffee. Whether served warm or at room temperature, this is a must-try dessert for sour cherry lovers!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 0.5 cup unsalted butter
- 1 cup plain Greek yogurt (or sour cream)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1.5 cups pitted sour cherries (fresh or frozen, thawed and drained)
- 0.75 cup brown sugar
- 1 teaspoon ground cinnamon
- 0.5 cup chopped walnuts or pecans (optional)
- 0.25 cup unsalted butter (for topping)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking pan or line it with parchment paper.
In a medium bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream the butter with a hand or stand mixer until light and fluffy. Add the Greek yogurt, eggs, and vanilla extract. Mix until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Gently fold the sour cherries into the batter, being careful not to crush them. Spread the batter evenly into the prepared pan.
In a small bowl, combine the brown sugar, cinnamon, and chopped nuts (if using). Melt the 0.25 cup of butter and pour it into the mixture. Stir until crumbly.
Sprinkle the crumb topping evenly over the batter.
Bake in the preheated oven 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 15 minutes before slicing and serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.6 g | 32% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 372 mg | 16% | |
| Total Carbohydrate | 83.5 g | 30% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 51.7 g | ||
| Protein | 10.6 g | 21% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 81 mg | 6% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 244 mg | 5% | |
*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.
