Cherry

Coffeecake

Featured in: "Waiting Season"

For topping, mix these in a bowl and sprinkle over the batter and cherries:

½ c. brown sugar

½ t. cinnamon

¼ c. flour

3 T. melted butter or margarine

2 c. flour

1 t. baking powder

½ t. baking soda

½ t. salt

½ c. margarine or butter, softened 

1 c. sugar

2 large eggs

1 t. vanilla

½ c. buttermilk

3 c. frozen pitted cherries (do not thaw)

This is a cheerful treat that really perks up those gray winter days. Don’t have a springform pan? A 9-by-13 pan could work, but baking times may vary. Frozen cherries are the stars here, but you could swap in frozen or fresh blueberries, or even chopped apple with a bit of cinnamon and sugar. If you don’t have buttermilk, add 1 t. of vinegar or lemon juice to regular milk and let it sit for a few minutes.

 

Preheat oven to 350 degrees. Coat 9-inch springform pan with non-stick spray. Mix flour, baking powder, baking soda and salt in a bowl. Set aside. In another bowl, blend butter and sugar until creamy. Beat in eggs, vanilla extract and buttermilk. Add flour mixture and blend. Spread batter in pan. Top with cherries and topping. Bake 35-40 minutes. Let cool 15 minutes, then run knife around edge of cake and remove sides of pan.

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