Cherry Crumble Coffee Cake

  • Crumble:
  • 1/4 C firmly packed brown sugar
  • 2 Tbs. flour
  • 1/4 tsp. salt
  • 1/8 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 2 Tbs. unsalted butter
  • 1/4 C finely chopped almonds
  • 1/4 C old-fashioned oats

  • Cake:
  • 1-1/2 C flour
  • 1/2 C sugar
  • 1/2 tsp. salt
  • 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 C unsalted butter
  • 1 egg, lightly beaten
  • 3/4 C buttermilk
  • 1 tsp. vanilla
  • 1 C fresh or frozen cherries, chopped and pitted

Preheat oven to 350.

To make the crumble: In a small bowl, stir together brown sugar, flour, salt, cinnamon and nutmeg. Add butter; using a pastry blender, mix well. Add almonds and oats; mix together and set aside.

To make the cake: In a large bowl, sift together flour, sugar, salt, baking powder and baking soda. Add butter; using a pastry blender, mix until ingredients resemble coarse crumbs. In a small bowl, lightly beat egg, buttermilk and vanilla. Add to dry ingredients; fold until smooth. Pour batter into buttered, 11x7-inch pan. Scatter cherries over the surface; sprinkle crumble evenly over top of cake.

Bake until cake has risen and turned golden, about 50 minutes. Remove from oven and let cool for 25 minutes. Serve warm.

Date Added:January 01, 2002
Classification:Quick Breads
Source:Williams Sonoma
Meals:Breakfast, Brunch
Course:Main Course



6 Points Each; 52 for Entire Recipe