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Food Goddess: Three cheers for cherry coffee cake
What a fantastic time of year! Berries are here, tomatoes are within reach, and now this week my good friend has shared her cherry bounty with me.
How fortunate I am to have friends who share such gems with me! If you are lucky enough to have a cherry tree in your yard, or a kindly neighbor who has a cherry tree, may I suggest this delightful cherry coffee cake.
Make a cherry coffee cake for your favorite neighbor or a good friend. Share YOUR bounty! This is a recipe that will make 2 loaf pans.
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Cherry Coffee Cake
2 sticks butter 4 cups all-purpose flour 2 teaspoons baking powder 2 teaspoons baking soda 2 teaspoons salt 2 cups sugar 2 tablespoons fresh orange zest 4 eggs 1 tablespoon vanilla 2 cups sour cream 2 cups fresh pitted cherries
Topping
2 cups all purpose flour
1 cup brown sugar
2 teaspoons cinnamon
1 teaspoon salt
1 ½ sticks of butter
Glaze
1 cup powdered sugar 2 tablespoons milkFor glaze: Whisk together until completely smooth. Set aside to drizzle over cooled cake.
For the Cake: Preheat oven to 350 degrees. Prepare the pans for your coffee cake by buttering them.
In a small bowl sift together the flour, baking powder, baking soda and salt.
In the bowl of the electric mixer of your choice, beat the butter, sugar, eggs, zest and vanilla on medium until light and fluffy. Add the flour mixture alternating with the sour cream and beginning and ending with the flour. Beat until just combined.
Place about half the batter into the prepared pans.
lop the cherries in a single layer on top of the batter. Top evenly with the remaining batter. Sprinkle the topping over the batter.
Bake until the cake is golden brown and the aroma of a fresh vanilla cherry coffee cake becomes too irresistible, or in about 40 minutes.
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Andrea Charroin was a trained baker and pastry chef in San Francisco before she, her husband Westley, and their two sons moved to Redding nine years ago. After falling in love with Redding’s downtown, Andrea and Westley opened a little pastry shop, Rene-Joule Patisserie, across from the Cascade Theatre. For the three years Rene-Joule was in business, it was renowned for making everything from scratch, using the best ingredients and keeping with a seasonal menu. To this day, Andrea is still asked about her Marathon Bars, Orange Twists and sourdough bread.
Copyright 2008 Andrea R. Charroin
150 views
Yum! This looks delicious. What perfect timing - someone brought in some cherries to work today for everyone’s taking. My parents are coming into town and I plan on making this for Sunday brunch.
Oh Yum!!!!
Glad to know you are still baking up fabulous bakery items!
Sally-Gloria’s quilting friend.
Sounds very good! We can’t wait to try this. Andrea’s talent in the kitchen is hard to beat.
Andrea,
What a gift you have with your receipes, words and time, you make all who read this better.
I can’t wait to try this delicious cherry coffee cake.
-Tina
Dear Andrea,
What a wonderful recipe for cherries. Thank you for sharing. We have a farmer’s market here in Auburn and I’ve enjoyed the season. I agree with you, it would be better if I had a lovely neighbor that would let me have some of their crop but alas, I love cherries. This weekend I had childhood memories of what happens when you eat too many cherries. It was worth it but I’ll take the cherry eating a little slower. Healthy and happy eating!
Dear Andrea,
This looks so good! No surprise cuz everything you make is good! James’ dad has cherry trees so I’m going to hit him up for some next time we go down to the Bay Area! See you soon neighbor!
I have to admit, I’m drooling just a little bit….
This looks great! I am going to make it for my husband this week. He is going away for two weeks and he loves cherries. It will be the perfect send-off.
Thanks!
Suz
I made this coffeecake this morning for my husband for Father’s Day. I ran into some problems. I used two loaf pans as directed. The batter flowed over onto the bottom of my oven for starters. And secondly, I baked it ten minutes longer than directed, and then center was still runny. I have a fairly new oven and it does bake true to the set temperature. I was disheartened to say the least. Any pointers you might have for the future would be appreciated.
Becky
Becky, I am so sorry that you had a difficult time with this recipe. When I tested this recipe, I used 2 pryex loaf pans with 4″ sides. I am sorry that you had a mess in your oven, what a pain. When pouring the batter into the loaf pan, only fill to about 1/2 way. Any leftover batter will make GREAT muffins.
I always hesitate to sugguest a time to bake anything, I would like to just say, ‘until done’. Always test the center to see if your baked treats are set and finished.
Keep baking and again, I am sorry this recipe did not work for you.
Thanks Andrea. I will try the recipe again. We nibbled around the edges, and the flavor was really excellent.