Dark Cherry Coffeecake

Course: Breakfast
Keyword: cherries,coffeecake,breakfast


  • 1 1/2 c. sugar
  • 1 T. lemon zest
  • 2 large eggs
  • 2 c. flour
  • 1/2 tsp. salt
  • 1 c. butter melted
  • 2 tsp. vanilla
  • 2 tsp. lemon juice
  • 1 1/2 c. bing cherries pitted and cut in half
  • 1/2 c. sliced almonds
  • 1 T. brown sugar


  • Set the eggs out so they can come to room temperature. Butter a 9” round baking pan. Preheat the oven to 350 degrees.
  • In a large bowl, mix the sugar and lemon zest. Add the eggs one at a time, whisking after each one. Stir in the flour and salt.
  • Set aside 3 T. of the melted butter for the topping. Add the remaining melted butter to the flour mixture. Mix well. Add the vanilla and lemon juice. Stir until combined. Pour the batter into the prepared baking pan. Top with the pitted and cut cherries.
  • In a small bowl, mix the reserved 3 T. melted butter, the almonds and the brown sugar. Sprinkle this mixture over the cherries. Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Cool at least 10 minutes before cutting.

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