Cherry Breakfast
This rich and buttery cherry coffee cake won Virginia Rubingh of Ellsworth 2nd place in the breakfast category at Friske Orchards 6th annual cherry recipe contest.
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By: Virginia Rubingh of Ellsworth, Mich.
This rich and buttery cherry coffee cake won Virginia Rubingh of Ellsworth 2nd place in the breakfast category at Friske Orchards 6th annual cherry recipe contest.
Ingredients
- 4 1/2 cups flour, divided
- 1 1/2 cups brown sugar, packed
- 1 teaspon salt, divided
- 3 sticks butter, melted, divided
- 1 large egg
- 1/2 cup buttermilk
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 5 cups frozen tart cherries, thawed and drained
Preparation
Preheat the oven to 350 degrees. Grease a 9-x-13” baking dish. In a
medium bowl, using your fingers, combine 3 cups flour, the brown
sugar and 1/2 teaspoon salt. Mix in all but 2 tablespoons butter until large crumbs
form; set aside. In a small bowl, whisk together the remaining 2 tablespoons
butter, egg and buttermilk.
In a medium bowl, stir together the remaining 1 1/2 cups flour, granulated sugar, baking powder and remaining 1/2 t salt. Add the
egg mixture in the batter; spread evenly in the prepared baking dish. Scatter the cherries over the batter; sprinkle the remaining crumb mixture on top. Bake the coffee cake until golden brown, 35-40 minutes.
Transfer to a rack to cool for about 20 minutes before serving.
Serves 8 to 12.
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