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.
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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

  • Kimberlee December 16, 2018 at 1:58 AM

    I grew up on having biscuits with chocolate gravy for Christmas breakfast. It sounds been in the family for generations with my southern Granny.

    Reply
  • Lorraine December 16, 2018 at 1:43 AM

    Cinnamon French Toast – yum!

    Reply
  • Nancy Steensma December 16, 2018 at 1:30 AM

    Oatmeal pancakes with walnut butter…delicious!
    This recipe was published in the Oregonian newspaper in Portland, Oregon, in 2003 and comes from the Morning Glory Restaurant in Ashland, Oregon.

    Reply
  • Jordan Prince December 16, 2018 at 1:17 AM

    My moms coffee cake is the best breakfast. It’s one of the only things she can make (the woman burned spaghetti for goodness sake!) but it is mind blowing.

    Reply
  • Allison December 16, 2018 at 12:50 AM

    French toast with fresh fruit!

    Reply
  • Candice December 16, 2018 at 12:19 AM

    Favorite holiday breakfast is panettone french toast with a maple latte!

    Reply
  • Sharon Schaffer December 16, 2018 at 12:18 AM

    Many, many years ago I discovered a recipe for Maple Nut Twist coffecake in one of those little Pillsbury Bake Off cookbooks that you find by the grocery store register. Ever since, this has been the one staple of Christmas morning breakfasts and I only make it at Christmas.

    Reply
  • Jeanne December 15, 2018 at 11:52 PM

    Every year I make fresh cinnamon rolls on Christmas morning. My family loves them.

    Reply
  • Brenda Haines December 15, 2018 at 11:51 PM

    My favorite holiday breakfast is leftovers! I love to make potato cakes with the mashed potatoes and some sliced ham seared with a fried egg.

    Reply
  • Allyson O’Hagan December 15, 2018 at 11:47 PM

    My favorite is the spread we have Christmas morning. My dads side of the family has been hosting Christmas morning brunch for 52 years(!!!), and although it’s changed a bit over the years, there are some tried and trues….hashbrown casserole, frenchtoast bake, and sooooo many cookies including Moravian cookies – the thinnest, most delicate cookies ever. Can’t wait for this years feast!

    Reply
  • Jenny December 15, 2018 at 11:29 PM

    My favorite are homemade flour tortillas hot off the griddle, homemade salsa and refried beans and pepper jack cheese made/shredded the night before. One of 3 instances I was ever allowed to sit on the kitchen counter.

    Reply
  • Josie December 15, 2018 at 11:14 PM

    My favorite holiday breakfast is having croissants. Left to rise overnight, baked when we all awaken.

    Reply
  • Leslie Kobrin December 15, 2018 at 11:08 PM

    Swedish cardamen rolls

    Reply
  • Laurie Macrae December 15, 2018 at 11:03 PM

    My favorite winter holiday breakfast are aebleskiver &/or cardamom braid with almonds, with very strong cups of coffee, and good company.
    *if this posted twice I apologize

    Reply
  • Laurie Macrae December 15, 2018 at 10:49 PM

    My favorite holiday breakfasts are Ebelskiver and/or Cardamom Braid with Almonds, with a strong cup of coffee, but this looks like a terrific option!

    Reply
  • Angela hendricks December 15, 2018 at 10:49 PM

    My. Favorite holiday breakfast is French toast with powdered sugar and blue berries.

    Reply
  • Deborah December 15, 2018 at 10:27 PM

    Homemade cherry danishes!

    Reply
  • Trudy December 15, 2018 at 10:00 PM

    I love a nice danish and good cup of coffee!

    Reply
  • Constance December 15, 2018 at 9:49 PM

    I love sticky buns, cinnamon raisin toast, croissants, and baguette with butter and jam. But my all time favorite was the super thick caraway seed studded rye bread that my Polish grandma used to cram into the toaster then spread thickly with salted butter and sprinkle with cinnamon sugar. Still one of my favorites, though you can’t get decent rye in the wilds of North Idaho.

    Reply
  • Janet December 15, 2018 at 9:48 PM

    I’ve been meaning to make cinnamon rolls…guess I’ll have to do it for Christmas.

    Reply
  • Deb December 15, 2018 at 9:36 PM

    I’m all for make ahead special breakfasts! A Cheesy Sausage & Mushroom Egg Casserole that can be prepped the day before and put in the the oven in the morning along with a Coffee Cake made the day before and warmed up in the morning, and of course plenty of fresh hot coffee! Your Tart Cherry Coffee looks delicious and saved to my must make list!

    Reply
  • Kate Landowne December 15, 2018 at 9:34 PM

    So hard to choose between iced cinnamon raisin buns and banana chocolate chip pancakes…I think I have to go with the cinnamon buns! Make a day in advance, proof overnight in the refrigerator and bake in the morning. .

    Reply
  • Ange December 15, 2018 at 9:12 PM

    I love a nice coffee cake with my coffee, of course! Or a good egg casserole with potatoes and cheese. Also with coffee. Maybe both of those. Coffee cake is dessert for your breakfast.

    Reply
  • Rachel December 15, 2018 at 9:10 PM

    Chocolate croissants has always been a Christmas morning tradition in our family, with mimosas of course!

    Reply
  • Becky December 15, 2018 at 9:04 PM

    If I’m being good a boiled egg and toast but if I’m not a warm homemade cinnamon roll!

    Reply
  • Sammantha Yoshimura December 15, 2018 at 9:01 PM

    I love cinnamon rolls for breakfast on Christmas morning. The smell of cinnamon brings me back to my childhood.

    Reply
  • fran December 15, 2018 at 8:51 PM

    sticky buns

    Reply
  • fran December 15, 2018 at 8:51 PM

    french toast soaked the night before.

    Reply
  • Lisa Brown December 15, 2018 at 8:48 PM

    I love pretty much any baked good for breakfast. My favorites are double-baked croissants or danishes!

    Reply
  • Cheryl Stauffer December 15, 2018 at 8:46 PM

    It depends on whether or not I’m making it. My absolute fav when someone else is cooking are crepes topped with fruit and whipped cream :) When I’m in charge of the kitchen, I make easier fare: gigantic cinnamon rolls, hash brown casserole, scrambled eggs and bacon!

    Reply
    • Rebecca Firth December 15, 2018 at 9:06 PM

      I’m coming over the next time you’re in charge of the kitchen! xox

      Reply
  • Deanna December 15, 2018 at 8:41 PM

    I love chicken and waffles!!! Blueberry coffee cake is also a favorite…but maybe not after trying this one!

    Reply
  • Diane Neely December 15, 2018 at 8:36 PM

    Our favorite breakfast casserole is sausage
    egg casserole. It stores well overnight ,then you pop it in the oven and add some cinnamon rolls, hot coffee and you have a feast.

    Reply
    • Rebecca Firth December 15, 2018 at 9:06 PM

      That sounds like the perfect feast! My sister has a yummy egg casserole sausage thing too and I love it!! xoxo

      Reply
  • Kristina Creighton December 15, 2018 at 8:33 PM

    This cake looks amazing, and I am definitely adding it to my list of must-make holiday recipes. One of my favorite memories is of watching my mother make the lattice top for her cherry pies for every family gathering. It wasn’t always easy to find canned tart cherries back then, but there would have been an uprising without those pies!

    Reply
    • Rebecca Firth December 15, 2018 at 8:36 PM

      I think we had the same childhood ;) xoxo

      Reply
  • Jenny Hartin December 15, 2018 at 8:33 PM

    What a great prize!! Favorite holiday breakfast would be cinnamon rolls!

    Reply
    • Rebecca Firth December 15, 2018 at 8:46 PM

      I know, right??! And cinnamon rolls are the best!! xoxo

      Reply
  • Jamie December 15, 2018 at 8:31 PM

    Definitely fluffy home made waffles with fresh berry compote topping. Delicious!

    Reply
  • Morgan December 15, 2018 at 8:28 PM

    This is at the top of my list for the holidays!!!! I LOVE Oregon fruit products…they really are the best!!!! Xoxox

    Reply
  • casey December 15, 2018 at 8:27 PM

    Cinnamon rolls! Or leftover apple crisp…does that count as breakfast?

    Reply
    • Rebecca Firth December 15, 2018 at 8:48 PM

      Leftover dessert always qualifies as breakfast!! xo

      Reply
  • Karen December 15, 2018 at 8:27 PM

    We like to make it easy and save room for dinner later. We usually have some nice warm croissants with butter and jam with plenty of coffee and tea. I like the idea of this coffee cake as a special treat for that morning.

    Reply
    • Rebecca Firth December 15, 2018 at 8:47 PM

      I love that idea…but promise me you’ll still have warm croissants? They’re my most favorite thing on the planet!! xoxo

      Reply
  • Tanya December 15, 2018 at 8:25 PM

    Fresh waffles with real maple syrup, fruit and espresso is the best holiday breakfast!

    Reply
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