Cherry Coffee Cake

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.

Serves 8 to 12


  • 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


Preheat the oven to 350 degrees. Grease a 9-x-13” baking dish.  In a 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 teaspoon salt. Add the egg mixture to 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.