Cherry Coffee Cake—with Chocolate Chips

5 from 1 vote. Tap stars to vote

A sumptuous treat for breakfast or coffee time! Slices of rich, sweet Cherry Coffee Cake with chocolate chips are so tender and delicious.

Prep Time35

Cook Time1 5

Total Time1 40

Course: Breakfast, Brunch, Christmas, Dessert, Snack

Cuisine: American

Servings: servings

Calories: 668kcal

Preheat oven to 350° F. Grease and flour a 10½-inch Bundt pan.
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 for 5 minutes until they're 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 chocolate and the cherries into the batter. Stir them just until they're mixed in.
Pour the batter into the prepared Bundt pan and spread it to an even layer.

Bake in the preheated oven for 60-65 minutes, checking the cake with a tester inserted into the center. The tester should come out clean—remove the cake from the oven as soon as this happens.
Allow the cake to cool on a wire rack for about 10 minutes and then invert it onto a cooling rack.

Once the cake is cool transfer it to a serving dish. Sprinkle the entire top generously with confectioner's sugar. Cut the cake into wedges to serve.
Once completely cooled, the cake can be wrapped in plastic wrap and stored at room temperature for 3 to 4 days.
Makes 8 to 10 good-sized servings.

You can use fresh cherries or frozen cherries in this recipe. Whichever you use, the cherries should be pitted and chopped.
For an extra sweet coffee cake, use milk chocolate or white chocolate chips instead of semisweet!