This edition for Six Of One the focus is Six Ways With Cherries!
And this recipe is for a Cherry Chocolate Coffee Cake.
I find that making coffee cakes, quick breads or muffins (like Banana Chocolate Chunk Muffins) is extremely satisfying.
They are not complicated, and the batters come together quickly. The somewhat long bake time is offset by the incredible aroma that fills the kitchen (and gives you a chance to drink more coffee whilst wandering around aimlessly online.) These quick breads create quite an air of excitement in the house when the family discovers that they can put aside the cereal and English muffins for one or two mornings, and dig into slices of these rich cakes instead.
With my earlier recipe for Cherries Dipped and Sugared, this succulent and indulgent combination is just out there – unabashed and ready for sinful consumption.
With this coffee cake the cherry-chocolate combo is just as indulgent, but lovingly wrapped in a layer of moist, sweetened cake.
Like a big, snuggly blanket. That you can eat!
The recipe is below. And check other decadent cherry recipes here!
Cherry Chocolate Coffee Cake
*Adapted from a recipe in the The Baker's Manual, by Amendola/Rees
- 2 cups cherries, fresh or frozen, pitted
- 3 cups all-purpose flour, unbleached
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter, softened
- 1-1/3 cups granulated sugar
- 1 cup vanilla-flavored yogurt
- 5 large eggs
- 4 ounces semi-sweet chocolate chips, or chunks chopped into small pieces
- Streusel Ingredients:
- 3/4 cup all-purpose flour, unbleached
- 1/2 cup brown sugar, packed
- 1/4 cup butter, melted
Preheat oven to 350° F. Grease and flour a 9" springform pan. Set aside.
- Place the cherries into a food processor and pulse several times to finely chop them. Set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer, blend the butter and sugar together on medium speed until light and fluffy. Add in the yogurt and blend to combine. Add in the eggs one at a time, mixing well after each addition. Add in the flour mixture to the bowl in three batches, mixing slowly after each batch until just combined.
Use a rubber spatula to stir the chopped chocolate or chocolate chips and the cherries into the batter. Stir them until just mixed in.
- Pour the batter into the prepared springform pan and spread it to an even layer.
- In a small bowl, stir together the streusel ingredients: 3/4 c. flour, brown sugar and melted butter. (Or use a hand mixer if preferred.) The mixture should look crumbly with pea-size pieces or smaller. Sprinkle the streusel in an even layer over the top of the batter.
- Bake in the preheated oven for about 1 hour 30 minutes, checking the cake after 1 hour 10 minutes with a tester inserted into the center. The tester should come out clean, remove it from the oven as soon as this happens.
- Allow to cool on a wire rack for about 20 minutes. Run a knife along the inside edge before opening the springform sides. Cut into wedges to serve. Once completely cooled, the cake can be wrapped in plastic wrap and stored at room temperature for 3-4 days. Makes 8-10 good-sized portions.
*This is a feature named Six Of One! Since I’m Hungry Enough To Eat Six I figured I would share six things to be hungry for. It may be six ways to use an ingredient, or six variations on a favorite dish. Perhaps six ways to use a particular kitchen gadget.