You all know how obsessed I was with cranberries this autumn. Well, their summertime rival is the sour cherry which has finally made it’s way to farmers markets in the Midwest. Sour cherries have a painfully short season and as soon as they arrive I feel panic set in. I know that there isn’t much time to try to bake all of the recipes I have been saving that require their tart electric sweetness. I hoard them. On my way to the market I am worrying that they may be sold out. I freeze them. I find excuses to bake things for friends. In short, I am obsessed.
I’ve also already shared my love of coffee cake with you so you won’t be surprised that this sour cherry coffee cake was at the top of my must-make list. The recipe combines two of my favorite things into one thoroughly enjoyable dessert. The crumb is nice and crunchy and the cake is rich and tender. The sweetness of both are nice foils to the tartness of the ruby cherries. I know, I know, it might seem to you like all I do is make coffee cakes, but who could blame me? This one will easily become a classic in your house.
Apologies for posting so infrequently in recent weeks! We’ve had a bunch of friends visiting and my eating has either been at our favorite restaurants or whatever we scrape together as we frantically clean the apartment and try to keep up with daily life. Plus, I’ve been working on some exciting outside projects which I’ll be sharing with you in the coming weeks. All good things! One more trip (to Montreal!) and then I will be back in the kitchen as usual. Can’t wait.
Sour Cherry Coffee Cake (adapted from Martha Stewart Living, July 2009)
For the topping:
- 2 ounces (4 tablespoons) unsalted butter, melted, plus more for dish
- 3/4 cup all-purpose flour, plus more for dish
- 1/4 cup granulated sugar
- 1/4 cup packed light-brown sugar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
For the cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 4 ounces (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/4 cup buttermilk
- 2 cups fresh sour cherries, pitted
Preheat oven to 350° F. Butter a 9-inch round baking dish, dust with flour, tap out excess.
In a medium bowl, stir together butter, flour, sugars, salt, and cinnamon. Set topping aside.
Whisk together flour, baking powder, and salt in a medium bowl. Using a stand mixer fitted with the paddle attachment, cream butter and granulated sugar until pale and fluffy. Beat in eggs and vanilla. Working in alternating batches, add flour mixture and buttermilk, beginning and ending with flour. Beat until just combined. Pour into prepared dish, and smooth with an offset spatula. Dot top with cherries, and sprinkle with crumb topping.
Bake until golden and a tester inserted into center comes out clean, about 1 hour. Let cool before cutting.