Friday, June 11, 2010
I am frequently guilty of buying fruit when it's on sale at the grocery store and then never eating it all quick enough before it spoils. I found myself in this situation once again when I noticed the bag of cherries I bought last week sitting in the back of the refrigerator, barely touched. Therefore, it is time for a recipe which uses a lot of cherries!
Cherry coffee cake is a recipe which originally uses strawberries, but I think cherries work just fine. In fact, you could probably use any fruit you wanted in this coffee cake. The batter for the cake is one of the best I have ever tasted (it's gotta be the cream cheese), and the simple brown sugar and nut topping goes with anything. If you're a fan of coffee cake, I would definitely recommend this recipe.
8 oz cream cheese, room temperature
1 stick butter, room temperature
3/4 cup white sugar
1/4 cup milk
2 tsp vanilla
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3 cups fresh cherries, sliced
1/4 cup firmly packed brown sugar
1/2 cup chopped pecans
Preheat your oven to 350°F. Butter and flour a 9x13 baking dish.
While waiting for the butter and cream cheese to come to room temperature, pit and slice 3 cups of cherries.
In a large bowl, combine the cream cheese, butter, and white sugar and beat with an electric mixer until light and fluffy.
Stir in the milk, eggs, and vanilla and beat thoroughly.
Add the flour, baking powder, baking soda, and salt and mix just until smoothly combined.
Spread half of the batter into the baking dish. Scatter the berries evenly over the batter. Dot the remaining batter over the berries.
Mix the brown sugar and nuts together and sprinkle evenly over the batter.
Bake for 40 minutes, or until the cake is golden brown and a cake tester inserted into the center comes out clean.