Cherry Coffeecake

How do you eat your layered desserts? do you try to get every component in one bite or do you dissect the layers, choosing, for example, to first eat the meringue and then the crust from a lemon meringue pie? If you’re one of the many people who like to go top-down, don’t worry, you’re not alone. I too, belong to the muffin-top-association-of-impatient-eaters. Coffeecakes are no exception and more often then not I find myself in the kitchen helplessly stealing (side-note: is it really stealing if you made it yourself?) pieces of crumbly goodness from desserts like this cherry cake I made Tuesday night.  Non-withstanding the slightly long ingredients list, this fruity cake is incredibly easy to make and because of it’s healthy components can be eaten both as dessert and breakfast. If you’re feeling especially virtuous, you could remove the crumble topping completely and just eat the cake as is, but really, why would you?  I like the cherries+dark chocolate combination but i can also imagine using cranberries and white chocolate, blueberries and whole almond pieces or raspberries and pistachios, every combination of course bettered by a final dollop of freshly whipped cream.



1 egg

3 tbsp sunflower oil

1/2 cup brown sugar

2 tbsp honey

1/2 cup yogurt

1/3 cup buttermilk

1 cup 1/4 cup almond flour

1 cup all purpose flour

3 tsp cinnamon

zest of one orange

1/4 tsp salt

1 heaping tbsp baking powder

1/2 cup dark chocolate, chopped roughly (substitute white chocolate chunks or chopped nuts)

1 cup cherries, sliced in fours (or any other berry)

for streusel:

1/4 cup almond flour

2 tbsp brown sugar

2 tbsp cold butter

How to:

-Preheat oven to 180 c and line a large rectangular 8×10 pan with parchment and butter along the sides (really I just eyeballed the size of my pan by looking at how much batter I had)

  1. Combine first 6 (wet) ingredients in a large bowl and whisk by hand until airy
  2. In another bowl, combine dry ingredients, including cherries, until cherries and chocolate chunks are thoroughly covered in flour (this is to prevent excess water coming out of the fruit during baking)
  3. Mix dry into wet, folding mixture until completely homogonized
  4. Spread mixture into prepared pan, making sure the batter is level so it bakes evenly
  5. Make streusel in what was once the dry bowl, combing the almond flour, brown sugar and cold butter with your hands (or with a pastry cutter) quickly, until you achieve a crumbly, lumpy mixture
  6. Spread over batter in pan evenly
  7. Bake for 40-45 minutes (start checking at the 40 min mark)
  8. Let cool and enjoy with whipped cream or vanilla ice cream

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