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.