Cherry Streusel Coffee Cake

This delicious (and easy) cherry streusel coffee cake is loaded with tart cherries, topped with a thick oat-almond streusel and a quick drizzle of glaze.
Cherry Streusel Coffee Cake Recipe | recipe via DisplacedHousewife | rebecca firth

GIVEAWAY CLOSED!!! First order of business, there’s a giveaway!!! I am so excited to partner with Oregon Fruit Products to give away a Nespresso VertuoPlus Coffee Maker + Espresso Machine + 12 beautiful fruity cans of Oregon Fruit Products, so you can make this gem year round!!! All you have to do is comment below on your favorite holiday breakfast, that’s it. You can enter more on my Oregon Fruit Instagram post going up tomorrow, December 16, 2018. Open to US addresses only; giveaway will close December 18, 2018 6AM PST. Good luck! xoxo

Now onto this recipe!! Who doesn’t love a coffee cake? They are probably one of my favorite breakfast treats. I was super excited to bring you this delicious (and easy) cherry streusel coffee cake that’s loaded with tart cherries, topped with a thick oat-almond streusel lid and a quick drizzle of glaze. She’s such a lovely and accommodating coffee cake she’ll even let you assemble her the night before, stash in the fridge and bake first thing in the morning making her (we’re still talking about the coffee cake) the perfect holiday breakfast treat for entertaining.

I’m super excited to partner with Oregon Fruit Products as they are one of my favorite canned fruits since childhood. They are what my mom used (and uses) for her cherry pies and now they go in my cherry pies. Oregon Fruit is packed in the summer at peak ripeness and is perfect for using during the winter months when fresh fruit isn’t as avail. When I was living in China, I used to bring cans of it from the US to have on hand for emergency Beijing pies…which were much needed. I hope you’re all having fun in the midst of holidaying and things aren’t too crazy. Promise me you’ll take a minute to relax and pause and breath and eat cake with friends. It’s good for the soul.

Before We Get Started:

  • Make Ahead. Nothing gives me greater joy than make-ahead everything. Especially if I’m entertaining and especially if it involves breakfast. Thomas Keller has a recipe in his Bouchon cookbook for cornbread muffins and he has you rest them in the fridge overnight prior to baking. They were such a revelation for me in my baking career and it was the start of me really using the cool fridge temps to my advantage. It won’t mess with your leavening, I promise. What you may lose in added leavening power, you gain in the batter moisture getting absorbed into the flour and making things nice and puffy. Trust me on this. You’ll assemble it up until the point of getting the batter into the greased pan, wrap it tightly and stash it in the fridge. Store your streusel in the fridge separately overnight.
  • Streusel. I love to give my streusel a nice chill prior to baking which is why we make it first. Don’t skip this.
  • Almonds. Some people are nut sensitive or just don’t like them…you’re fine to omit. But they look so pretty and I love the crunch if you’re on the fence.
  • Cake Flour. I wanted this cake to be really light. You can always sub 1 cup of flour (with 2 tablespoons of flour taken out of it) + 2 tablespoon of cornstarch for 1 cup of cake flour. So this cake would take 3 cups of all-purpose flour with 6 tablespoon of all-purpose flour removed and 6 tablespoons of cornstarch added in. But, cake flour is easy and at most stores so consider it…it’s great!!
  • Baking Vessel. If you go up or down in the pan size you will need to bake it more or less, so keep an eye on things if you get crazy with this.
  • Cherries. I used the Oregon Fruit Product Tart Cherries and instead of folding them into the batter, I sprinkled 3/4 of them over the top of the batter, sprinkled the streusel and then sprinkled the remaining 1/4 of cherries over the top. I like to give people an idea of what flavors they’re biting into. This also makes it so that every bite has a cherry in it. Yes…that’s what we’re looking for.

Let’s get our cherry streusel coffee cake on, shall we?  

Cherry Streusel Coffee Cake Recipe | DisplacedHousewife Cherry Streusel Coffee Cake Recipe | DisplacedHousewife Cherry Streusel Coffee Cake Recipe | DisplacedHousewife

Tart Cherry Streusel Coffee Cake  

Makes 1 8×11 Coffee Cake  

For the Streusel

  • 3/4 cup + 2 tablespoons all-purpose flour
  • 1/2 cup old-fashioned oats
  • 2/3 cup light brown sugar, packed
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon sea salt
  • 1/2 cup unsalted butter, room temperature and cut into 8 pieces
  • ¼ cup chopped almond slivers

For the Cake

  • 10 tablespoons unsalted butter, room temperature
  • 1 ½ cups of superfine sugar
  • 2 large eggs, room temperature
  • 3 teaspoons real vanilla extract
  • 3 cups cake flour
  • 2 teaspoons cinnamon
  • 1 ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 3/4 cup whole milk, room temperature
  • 1 can Oregon Fruit Products Red Tart Cherries, drained

For the Glaze

  • 1 cup powdered sugar (sifted if there are lumps)
  • 1 tablespoon or more of milk to thin

INSTRUCTIONS

  1. Preheat your oven to 350F. Grease an 8×11 baking dish and line with parchment, letting the excess hang over the sides (you’ll use this to pull the cake out of the pan).
  2. In a medium bowl, whisk together the flour, oats, brown sugar, cinnamon, nutmeg and sea salt. Using a pastry blender or your hands, work the butter into the mixture until it resembles wet sand and when pinched together it holds into clumps. Gently mix in the almonds and place in the fridge. If storing overnight, cover with plastic wrap; otherwise it’s fine for an hour-ish.
  3. In an electric stand mixer fitted with the paddle attachment (or use a bowl and spoon) mix the butter and sugar on medium until light and fluffy or about 5-6 minutes. You want it pretty fluffy, so if your kitchen is chilly let the machine run longer. Scrape down the sides and bottom of the bowl to make sure everything is the same consistency. Add in the eggs, one at a time, making sure the first is well blended before adding in the second. Add in the vanilla and run the machine for 1 minute more.
  4. In a medium bowl whisk together the cake flour, cinnamon, baking powder, baking soda, salt and then add half to the mixer and run the machine until it’s almost blended. Add in half of the milk and run the machine until almost blended. Repeat with the remaining flour mixture and milk.
  5. Scoop the mixture into the prepared pan smoothing the top a bit with the back of a spoon/spatula so that it’s even. Sprinkle with 3/4ths of the cherries, cover with the streusel (there’s a lot!) and then sprinkle with the remaining cherries.
  6. Bake in the center of the oven for 50 minutes. The center will be soft, maybe a slight jiggle, but set. The top and exterior should be nicely bronzed. Let cool on a cooling rack for 15 minutes and then use the parchment handles to remove it from the pan so that it can finish cooling out of the pan. If it resists coming out run a knife around the edge to help it along. Additionally, you can let it cool longer in the pan if you’re having a hard time getting it out. Don’t stress.
  7. While the cake cools, whisk up your powdered sugar and milk to make the drizzle. You want it pretty thick so the bright white shows up over the top and then drizzle it all Jackson Pollock like over the top. Cut and serve. And enjoy. Have a wonderful day!!

On My Mind

I wanted to share some fun press to listen, watch and read:

Wishing you all a wonderful weekend/week — I hope you find a wee minute to rest, chill, bake coffee cakes and relax. Heaps of love to you!

R xoxo    

Tart Cherry Streusel Coffee Cake

This delicious (and easy) cherry streusel coffee cake is loaded with tart cherries, topped with a thick oat-almond streusel and a quick drizzle of glaze.
0 from 0 votes
Print Pin Rate
Course: Cake
Cuisine: Dessert
Servings: 1 8x11 cake

Ingredients

  • 3/4 cup + 2 tablespoons all-purpose flour
  • 1/2 cup old-fashioned oats
  • 2/3 cup light brown sugar packed
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon sea salt
  • 1/2 cup unsalted butter room temperature and cut into 8 pieces
  • ¼ cup chopped almond slivers
  • 10 tablespoons unsalted butter room temperature
  • 1 ½ cups of superfine sugar
  • 2 large eggs room temperature
  • 3 teaspoons real vanilla extract
  • 3 cups cake flour
  • 2 teaspoons cinnamon
  • 1 ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 3/4 cup whole milk room temperature
  • 1 can Oregon Fruit Products Red Tart Cherries drained
  • 1 cup powdered sugar sifted if there are lumps
  • 1 tablespoon or more of milk to thin

Instructions

  • Preheat your oven to 350 F. Grease an 8x11 baking dish and line with parchment, letting the excess hang over the sides (you’ll use this to pull the cake out of the pan).
  • In a medium bowl, whisk together the flour, oats, brown sugar, cinnamon, nutmeg and sea salt. Using a pastry blender or your hands, work the butter into the mixture until it resembles wet sand and when pinched together it holds into clumps. Gently mix in the almonds and place in the fridge. If storing overnight, cover with plastic wrap; otherwise it’s fine for an hour-ish.
  • In an electric stand mixer fitted with the paddle attachment (or use a bowl and spoon) mix the butter and sugar on medium until light and fluffy or about 5-6 minutes. You want it pretty fluffy, so if your kitchen is chilly let the machine run longer. Scrape down the sides and bottom of the bowl to make sure everything is the same consistency. Add in the eggs, one at a time, making sure the first is well blended before adding in the second. Add in the vanilla and run the machine for 1 minute more.
  • In a medium bowl whisk together the cake flour, cinnamon, baking powder, baking soda, salt and then add half to the mixer and run the machine until it’s almost blended. Add in half of the milk and run the machine until almost blended. Repeat with the remaining flour mixture and milk.
  • Scoop the mixture into the prepared pan smoothing the top a bit with the back of a spoon/spatula so that it’s even. Sprinkle with 3/4ths of the cherries, cover with the streusel (there’s a lot!) and then sprinkle with the remaining cherries.
  • Bake in the center of the oven for 50 minutes. The center will be soft, maybe a slight jiggle, but set. The top and exterior should be nicely bronzed. Let cool on a cooling rack for 15 minutes and then use the parchment handles to remove it from the pan so that it can finish cooling out of the pan. If it resists coming out run a knife around the edge to help it along. Additionally, you can let it cool longer in the pan if you’re having a hard time getting it out. Don’t stress.
  • While the cake cools, whisk up your powdered sugar and milk to make the drizzle. You want it pretty thick so the bright white shows up over the top and then drizzle it all Jackson Pollock like over the top. Cut and serve.
Thanks for baking with me! Please tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo

 

169 Comments

  • Rebecca Firth December 18, 2018 at 3:46 PM

    GIVEAWAY CLOSED! Thank you everyone for entering! Winner will be announced soon!!! xox

    Reply
  • Annette December 18, 2018 at 2:09 PM

    Oh how I love French Toast for breakfast.

    Reply
  • PJ December 18, 2018 at 1:21 PM

    Fluffy buttermilk pancakes!

    Reply
  • Dana December 18, 2018 at 12:41 PM

    This could be the best breakfast ever if I can pull off vegan caramel rolls this year for my daughter!!

    Reply
  • Carolsue December 18, 2018 at 4:10 AM

    My favorite holiday breakfast is bacon, eggs and home fries.

    Reply
  • manda shank December 18, 2018 at 3:55 AM

    Love cinnamon rolls for Christmas morning.

    Reply
  • karen December 18, 2018 at 3:33 AM

    Bagels and Bloody Marys!

    Reply
  • Katie Campbell December 18, 2018 at 12:58 AM

    Honestly it is your cranberry spice breakfast buns! They are a holiday tradition for us now :) along with some kind of veggie scramble and crispy bacon.

    Reply
  • Daniel December 17, 2018 at 8:34 PM

    My favorite holiday breakfast is either pie or bread pudding from the night before.

    Reply
  • Susan December 17, 2018 at 8:03 PM

    This looks so deliciously beautiful! Our family has a tradition of a mimosas, savory egg strata, fresh fruit, Danish Kringle and Christmas cookies.

    Reply
  • Loren M. December 17, 2018 at 6:39 PM

    We are a third-generation Oregon fruit family. My mother used them, I always have, and now my daughter does, too!
    We usually have a light breakfast of orange cranberry muffins or pumpkin bread, plus coffee and tea. Merry Christmas!

    Reply
  • Emma @ Savor the Flavour December 17, 2018 at 4:43 PM

    Ham and egg casserole with cranberry citrus fruit salad the side. A homemade Orange Julius makes it complete!

    Reply
  • Melissa C. December 17, 2018 at 4:22 PM

    Hmmmm… chile relleno breakfast casserole!

    Reply
  • Lindsay December 17, 2018 at 3:37 PM

    Overnight french toast made with day old donuts! Our Christmas morning tradition.

    Reply
  • Christine Wood December 17, 2018 at 3:21 PM

    Boozy overnight French toast with Bailey’s!

    Reply
  • Stephanie Lordi December 17, 2018 at 3:19 PM

    Most certainly leftover pie and bacon!!!

    Reply
  • Alexa December 17, 2018 at 3:15 PM

    Definitely has to be a Filipino Ham that’s been crusted with a brown sugar crust on Pan de Sal (filipino sweet roll) with a light smear of mayo. Sounds like a lot for breakfast but it’s the best combination of sweet and salty!

    Reply
  • Liz Tosti December 17, 2018 at 3:00 PM

    My fathers pancakes and pure apple syrup!

    Reply
  • Alexander December 18, 2019 at 3:02 AM

    Used 8 x 8 x 2 pan. Baked 65 minutes at 375. Then popped out out, cut into squares, and finished on a baking sheet for about 15 minutes.

    Reply
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