Delicious Cherry Nut Coffee Cake Recipe
Welcome coffee and cake lovers, to my newest recipe: Cherry-Nut Coffee Cake. As a barista, I know the importance of pairing the perfect cup of coffee with the right pastry. That’s why I’m excited to share this recipe with you today.
I got this recipe from my mother-in-law, Esther Boyce. It’s been in her family for years, and it’s become a staple in our family as well. The recipe was originally printed on a mimeographed piece of paper, but over time we’ve perfected it to create the ultimate Cherry-Nut Coffee Cake.
This cake is soft and fluffy, with layers of sour cherries and a nutty streusel topping. It’s perfect for any occasion, whether you’re looking for a quick breakfast treat or something to serve at your next gathering. Trust me when I say that this is the ultimate indulgence for coffee and cake lovers alike.
One of the best things about this recipe is its versatility – you can substitute fresh cherries or cherry pie filling for the canned sour cherries, or add your favorite nuts in place of almonds. You can even swap out the streusel topping for a cream cheese frosting or coffee and walnut crumb topping for an extra kick of flavor.
So without further ado, let’s dive into this delectable Cherry-Nut Coffee Cake recipe that will leave you begging for more after every slice!
Why You’ll Love This Recipe
If you are a coffee lover who enjoys a sweet, indulgent treat with your afternoon cup of joe, then this Cherry-Nut Coffee Cake Recipe is the perfect choice for you. Why will you love this recipe? Let me count the ways.
Firstly, our recipe uses maraschino cherries, which add a tart and tangy flavor to every bite of the cake. Cinnamon and nuts also feature in this delectable dessert, creating a delicious blend of flavors and textures in every mouthful.
Secondly, this isn’t just any old coffee cake recipe. The combination of cherries and nuts delivers an incredible Nut Coffee Cake that will have you reaching for a second slice before you know it! This unique twist on the classic Coffee Cake Recipe will impress your taste buds and leave you wanting more.
Thirdly, the recipe is simple to follow, with easily sourced ingredients that you most likely already have in your kitchen pantry. You don’t need to be an experienced baker to create this masterpiece, and even if you are new to baking, we’ve included tips to ensure that your coffee cake turns out perfectly every time.
Finally, this cake is versatile enough to be served anytime – as a dessert or breakfast, with a hot cup of coffee or tea. The cake’s sweetness and crunchiness are perfect together with your favorite hot beverage to start your day or finish your meal.
In conclusion, if you’re craving something sweet but satisfying, look no further than our Cherry-Nut Coffee Cake Recipe. You won’t regret trying out this easy yet impressive recipe – trust me on that!
Before we dive into the recipe, let’s make sure you have all the necessary ingredients ready to go. Here’s what you’ll need:
- 2 cups of all-purpose flour
- 1/4 cup of granulated sugar
- 1 tablespoon of baking powder
- 1/4 teaspoon of baking soda
- 1/4 teaspoon of salt
- 1/4 cup of unsalted butter, melted
- 3/4 cup of sour cherry, chopped
- 1/2 cup of maraschino cherry, drained and chopped
- 1/2 cup of almonds, chopped
- 1 egg
- 1 cup of milk
- 1/4 cup of butter, melted
- 2 tablespoons of granulated sugar
- 2 tablespoons of all-purpose flour
- 1 teaspoon of cinnamon
You can easily find these ingredients at your local grocery store or online. I recommend using fresh cherries for the best flavor, but if they’re not in season, you can use canned cherry pie filling instead. Make sure to measure out your ingredients accurately to get the perfect results.
The Recipe How-To
Now that you have all of your ingredients ready, let’s get started with the recipe! This Cherry-Nut Coffee Cake recipe is a delicious treat that will leave you craving more. So, without further ado, here’s how to make it:
Step 1: Prepare the Streusel Topping
First and foremost, we’re going to prepare the delicious streusel topping that will give the cake its crunchy texture. In a medium bowl, mix together 1/2 cup of flour, 1/4 cup of granulated sugar, 1/4 cup of brown sugar, 1 teaspoon of cinnamon, and 1/4 teaspoon of salt. Once combined, cut in 1/4 cup of cold butter until the mixture resembles coarse crumbs. Add in 1/2 cup of chopped nuts (we recommend almonds), set aside.
Step 2: Prepare the Cake Batter
Now we’ll move on to preparing the cake batter itself. First, preheat your oven to 350°F (175°C) and grease a baking dish (9 x 9 inches should do it). In a small bowl, mix together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1/4 teaspoon of salt until combined. In another bowl, cream together 3/4 cup of granulated sugar and 1/2 cup of unsalted butter (softened) until light and fluffy.
Step 3: Add Your Ingredients Together
Once your wet ingredients are well combined remember to add in 2 large eggs, one at a time. Gradually add your dry ingredients to your wet mixture while alternating with adding in 3/4 cup of milk. It’s important to mix thoroughly as you go along.
Step 4: Add Some Flavour
Next up, we’re going to add some zing to this cake with some cherry flavouring. Drain a jar of maraschino cherries (approximately 10-12 cherries) and chop them into small pieces. Gently fold your chopped cherries and 1 tsp of almond extract into the cake batter.
Step 5: Assemble Your Cake
Pour half of your cake batter into your greased baking dish. Place half of your chopped and streusel coated nuts over the top. Pour remaining batter on top, using a flat spatula to smooth the surface then sprinkle with remaining nuts. Add more chopped maraschino cherries sprinkled over the top if desired.
Step 6: Bake Your Cake
Slide the baking dish into your preheated oven, bake for 45-50 minutes or until a toothpick inserted into the middle of the cake comes out clean.
Once out of the oven, let it cool down to room temperature in its baking dish, then slice it up and serve it with a cup of coffee for a perfect combination!
Substitutions and Variations
Looking for ways to switch up the Cherry-Nut Coffee Cake Recipe? Fear not, for I have got you covered. Here are some variations and substitutions that you can incorporate into this recipe based on your preferences:
1. Fruit Substitutions: If you’re not a fan of cherries, it’s okay to substitute with other fruit combinations such as sour cherries, fresh cherries, cherry pie filling, blueberries, cranberries or apples. Fruits like blueberries and cranberries can add a tangy twist while apples can give you a more cinnamon-y flavor.
2. Nut Substitutions: You can swap the almonds with walnuts or pecans depending on your preference. You can also choose to skip the nuts altogether if you’re not a fan.
3. Topping Variations: If you’d like to add an extra layer of sweetness and texture to your coffee cake try adding chocolate chips or crumb topping.
4. Flavors: If you want to add more flavors to your Coffee Cake Recipe, try incorporating almond flavoring in the batter to enhance the nutty flavor or increase the cinnamon in the streusel if you prefer a spicier taste.
5. Dairy-free Alternatives: You can make this recipe dairy-free by substituting the butter with vegetable oil and using non-dairy milk instead of regular milk.
6. Gluten-free Alternatives: This recipe can also be made gluten-free by choosing gluten-free flour alternatives like rice flour or almond flour.
Remember that making these substitutions might alter the overall taste and texture of the cake, so it’s always best to try out a small batch first before making big changes. Don’t be afraid to try new combinations and experiments! Who knows, you just might end up creating a new coffee cake masterpiece!
Serving and Pairing
Now that you have created this delicious and sweet Cherry-Nut Coffee Cake, the question is, what is the best way to serve and pair it?
This cake pairs perfectly with a warm cup of coffee or tea in the morning or as a special treat in the afternoon. The coffee flavors blended with the cherries and nuts create a unique taste that sits well on your taste buds. I suggest you use a medium roast coffee such as Colombian or Guatemalan, which will perfectly complement both the sweetness of the cake and its crunchy texture.
In addition to beverages, you can also serve this cake with a scoop of vanilla ice cream or whipped cream on top. The spicy undertones from cinnamon in the recipe blend well with the creamy sweetness of ice cream. If you want to add an extra kick to your dessert, try adding a drizzle of cherry syrup over the top. This will bring out more of the sour flavor from cherries and add another dimension of flavor.
One great addition to this recipe that works every time is using fresh cherries instead of canned cherries. This will not only add a pop of color on your table but also make the flavor profile richer since fresh cherries are more plump and full-flavored than canned ones.
Ultimately there is no wrong way to serve Cherry-Nut Coffee Cake – whether it’s served warm or at room temperature, with coffee or without, it’s sure to satisfy your sweet tooth cravings while giving you that needed caffeine boost!
Make-Ahead, Storing and Reheating
As tempting as it may be to dig into a freshly baked Cherry-Nut Coffee Cake, sometimes life gets in the way and we need to store our delicious treat for later. Fear not, fellow coffee cake enthusiasts! I am here to guide you on the journey of storing, reheating, and even making this delightful cake ahead of time.
Let’s start with making ahead. This cake recipe is perfect for preparing 1-2 days in advance. The key is to bake the cake as directed, then let it cool completely before wrapping it tightly with plastic wrap or aluminum foil. Place the wrapped cake in an airtight container, and store it in the refrigerator until you’re ready to serve. You can also freeze the cake for up to three months by wrapping it tightly in plastic wrap followed by aluminum foil, and placing it in an airtight container.
Reheating this coffee cake is also a breeze! To revive your cake’s scrumptiousness, preheat your oven to 350°F (175°C), unwrap the cake from its wrapping, and place it on a baking sheet. Cover the top loosely with foil so that the top does not get too brown or dry out while reheating in the oven, and bake for approximately 15 minutes for refrigerated cake, or 25-35 minutes for frozen cake (the time may vary depending on your oven type). Once warm and fully heated up, remove your Cherry-Nut Coffee Cake from the oven and enjoy every spoonful!
When storing leftover portions of your coffee cake that you didn’t manage to gobble up (if any!), be sure to place them in an airtight container with a tight-fitting lid or wrap them tightly in plastic wrap or aluminum foil. Store these goodies in the refrigerator for up to three days or freeze them separately for longer storage.
In summary, preparing Cherry-Nut Coffee Cake ahead of time is easy-peasy, and enjoying the leftovers is as delicious as if you were digging into your first serving. Store it in the fridge or freezer, then simply reheat prior to serving. Your cake will be warm, moist, and fragrant, just like the first time!
Tips for Perfect Results
Whenever I make Cherry-Nut Coffee Cake, I follow a few tips that ensure a perfect outcome. Here are some recommendations that you can use to achieve the best results possible.
Firstly, when adding the dry ingredients to the wet ones, mix them together gently until just combined; overmixing can lead to a tough and dry cake. Therefore, it is essential to avoid over-stirring the batter.
Secondly, I recommend getting all ingredients out ahead of time and measuring them accurately before beginning the recipe. This procedure aids in keeping track of items used and allows for streamlined preparation.
Thirdly, when making the cherry nut filling, be generous with the chopped nuts and drain the cherries well beforehand. Residual cherry juice can lead to a soggy cake bottom.
Fourthly, sprinkle Browned Butter Streusel evenly over cake batter before baking. The butter and sugar will caramelize as the cake bakes and give it an excellent texture.
Fifthly, it’s vital to let the cake cool fully before slicing it into pieces. Fresh-out-of-the-oven coffee cake tastes tempting, but they tend to crumble and fall apart when sliced too soon.
Lastly, prepare this cake with enthusiasm! Baking is an art form that can be developed through trial and error. Don’t be disheartened if your first try doesn’t come out perfect right away. Don’t hesitate to play around with baking times and oven temperatures until you find something that works for you.
I hope these tips assist you in creating a delicious Cherry-Nut Coffee Cake every time!
In conclusion, this Cherry-Nut Coffee Cake Recipe is an absolute must-try for all coffee and cake lovers out there. With its perfect blend of flavors and mouth-watering aroma, it’s sure to become a new household favorite. Whether you’re looking to impress at a party or just treating yourself to something special, this recipe is the perfect way to indulge your sweet tooth while also fueling up on caffeine.
So why not give it a try? Trust me, you won’t regret it. And with the many options for substitutions and variations, there are endless possibilities for making this recipe your own. So go ahead and get creative!
Lastly, I want to remind you of some essential tips for perfect results, such as using unsalted butter, measuring ingredients precisely, and baking at the right temperature. Following these tips will ensure that your Cherry-Nut Coffee Cake comes out perfectly every time.
Thank you for reading this article, and I hope you enjoy making this amazing recipe as much as I did. Cheers to good coffee and even better cake!
Cherry-Nut Coffee Cake Recipe
- 1 cup butter
- 1 box confectioners' sugar
- 2 teaspoons almond extract
- 4 eggs
- 1 cup milk
- 3 cups flour
- 2 teaspoons baking powder
- 1 pinch salt
- 1 cup maraschino cherry, drained and chopped
- 1/2 cup nuts, chopped
- melted butter
- Preheat oven to 350 degrees.
- In a small bowl, combine flour, baking powder, and salt; set aside.
- In a large bowl, combine butter and confectioner's sugar; cream well.
- Add eggs, one at a time, beating well after each addition.
- Stir in almond extract.
- Blend in flour mixture alternating with milk.
- Fold in maraschino cherries and nuts.
- Spoon batter evenly into a well-greased and floured tube pan (10" will work but better if a little smaller).
- Bake 55 minutes.
- Cool for 5 minutes.
- Brush melted butter on the top of the cake and sprinkle with a cinnamon sugar mixture (amount depends on how thick a cinnamon sugar mixture you'd like. I put a lot of butter on top so that I can get a nice layer of cinnamon sugar).
- Cool 20 minutes and carefully remove from pan so as not to disturb your cinnamon sugar topping.
- Cool completely.