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

  • Wendy December 16, 2018 at 7:21 PM

    What a great giveaway, and this coffee cake looks fantastic! I always make too much for Christmas breakfast… monkey bread, scones, cinnamon rolls, egg bake. Always looking to try a new breakfast treat!

    Reply
  • Patsy December 16, 2018 at 7:06 PM

    Love coffee and scones for breakfast! Cake is good too!!

    Reply
  • Summer December 16, 2018 at 7:05 PM

    My favorite holiday breakfast is Puffed apple pancake with fresh whipped cream.

    Reply
  • Anita December 16, 2018 at 7:00 PM

    Our traditional christmas breakfast has been monkey bread, but I think we might be switching to these amazing brown butter cinnamon rolls I’ve been making lately. But for me, something savory. So our favorite would be split: cinnamon rolls and maybe a quiche/frittata. And Christmas mimosas! Prosecco with tart cranberry juice and a little clementine juice.

    Reply
  • Lauren December 16, 2018 at 6:50 PM

    Overnight baked French toast!!!

    Reply
  • Lilith December 16, 2018 at 6:48 PM

    Pancakes! My mom always makes us delicious pancakes on Christmas morning

    Reply
  • Michelle Blanton December 16, 2018 at 6:42 PM

    We do Christmas morning breakfast with my husbands side and I always look forward to the cinnamon rolls, French toast casserole, and sausage balls. Can’t wait! :)

    Reply
  • Anne Tess December 16, 2018 at 6:37 PM

    My sister and I wake up at lien 5 or 6 am and make spaghetti on Christmas. One year we woke up when we were teenagers with our stockings on our bed and we were craving spaghetti so badly we raced downstairs and made it before even opening stockings (very rare) and ate spaghetti while opening our stockings that year. And now we still wake up early and make it every Christmas morning, now we get to have our coffee afterwards together before anybody else’s Wakes up. So random but it’s now a tradition I treasure, it’s magical!!

    Reply
  • Brian December 16, 2018 at 6:34 PM

    A pile of thick cut bacon and full pot of coffee, easy to please

    Reply
  • Haejin December 16, 2018 at 6:25 PM

    Scones and coffee! Thanks for the giveaway!

    Reply
  • Randy N. December 16, 2018 at 6:19 PM

    Maple cinnamon rolls!!

    Reply
  • Wanda December 16, 2018 at 6:08 PM

    This year we are having sourdough cinnamon rolls.

    Reply
  • Cyndi J December 16, 2018 at 6:04 PM

    Favorite would be whatever someone else is fixing! next would be a coffee cake, fast & delicious, every time!

    Reply
  • Julianne December 16, 2018 at 6:01 PM

    Biscuits and black coffee. Simple but homemade and cozy!!

    Reply
  • Sandra Blau December 16, 2018 at 5:57 PM

    Cinnamon Rolls, of course. Some are in the oven right now – five boys spent the night with my sons… and some are going to the freezer for a holiday breakfast treat! Would be delicious with a homemade espresso.

    Reply
  • Amanda M. December 16, 2018 at 5:46 PM

    Warm orange glazed cinnamon rolls is my favorite holiday breakfast!

    Reply
  • Mary Ann December 16, 2018 at 5:43 PM

    Overnight French Toast Bake and a little Bacon on the side!!! Happy Holidays!!

    Reply
  • IRENE PATTON December 16, 2018 at 5:38 PM

    Omg! All of these comments are making me hungry. Everything sounds delicious. Our tradition and has been for years is homemade FLUFFY cinnamon French toast. And let us not forget the extra crispy back and homemade fried potatoes.
    Merry Christmas gurl-❄️♥️

    Reply
  • Kelly December 16, 2018 at 5:34 PM

    Pomegranate scones and fresh fruit salad

    Reply
  • Erin December 16, 2018 at 5:29 PM

    That looks amazing! I love all things breakfast, but scones and coffee cake are probably my favorites right now.

    Reply
  • Nicki Rosenthal December 16, 2018 at 5:17 PM

    Our go to holiday breakfast is French toast casserole or frittata.

    Reply
  • Laura Elizabeth December 16, 2018 at 5:15 PM

    Gingerbread waffles! With whipped cream and fruit.

    Reply
  • Jessica December 16, 2018 at 5:11 PM

    Homemade Cinnamon Rolls :)

    Reply
  • Anne Pikula December 16, 2018 at 5:10 PM

    Oh this looks amazing! Every recipe I’ve tried from your blog Rebecca has always got 2 thumbs up! Holiday breakfast is usually a quiche and French toast with coconut syrup. Merry Christmas!

    Reply
  • Dara (Cookin’ Canuck) December 16, 2018 at 5:09 PM

    Did someone say tart cherries? We adore anything with tart cherries & this cake looks amazing! Our favorite holiday breakfast is a baked egg casserole with a potato crust. Awesome giveaway…I’ve been lusting after a Nespresso espresso maker for months!

    Reply
  • Lauren Murphy December 16, 2018 at 5:04 PM

    Cinnamon rolls or sweet rolls always!

    Reply
  • Marianna December 16, 2018 at 5:04 PM

    Fluffy buttermilk pancakes with bourbon barrel aged maple syrup and melted butter. Throw in a pot of coffee and crispy bacon and I’m a happy camper!

    Reply
  • Elle December 16, 2018 at 5:01 PM

    My favorite holiday breakfast is homemade french toast using challah bread with some cinnamon sprinkled into the raw eggs and enjoy with some cinnamon/sugar sprinkled on top.

    Reply
  • Ellette December 16, 2018 at 4:55 PM

    A wonderful braided yeast roll that is called “Walnut Twist” , fresh fruit salad and loaded scrambled eggs. Plus lots of coffee and tea! Thanks so much for this wonderful chance to win the Nespresso.

    Reply
  • Gracie December 16, 2018 at 4:55 PM

    Cinnamon rolls forever!!!!!

    Reply
  • Gracie krajesky December 16, 2018 at 4:54 PM

    Cinnamon rolls forever!!!!!

    Reply
  • Patti Ryan December 16, 2018 at 4:06 PM

    Cream cheese braids and eggs benadict with lochs instead of Canadian bacon with tarragon. Loving your recipes!!!

    Reply
  • Laurie December 16, 2018 at 3:57 PM

    Christmas breakfast always coffee cake and some type of savory egg bake.

    Reply
  • Katie S. December 16, 2018 at 3:13 PM

    My favorite holiday breakfast is cinnamon star bread! But we like to change the flavors, sometimes using jam, chocolate, or even making it savory for a brunch instead!

    Reply
  • Rose December 16, 2018 at 3:12 PM

    Coffee cake with lots of streusal is a holiday morning treat must!!! Scrambled eggs, bacon, fruit and coffee too. A feast after tearing up all the gifts in the living room !

    Reply
  • Barbara Friedman December 16, 2018 at 2:21 PM

    In our home, overnight French toast is the go to holiday breakfast. I can customize it, put it i a cold oven and by the time my crew is awake, the house smells delicious and breakfast is ready. Your coffee cake looks amazing and I will definitely be trying it out soon. Maybe do a “test run” before the hoarde arrives!

    Reply
  • Debbie R December 16, 2018 at 1:29 PM

    Warm monkey bread is our fave!

    Reply
  • Brian Watson December 16, 2018 at 1:06 PM

    To be honest, I’m not terribly picky about breakfasts, but I do love it when my husband gets up early, grinds and brews some fresh coffee, and then makes pancakes for us.

    Reply
  • Judith December 16, 2018 at 1:01 PM

    Fresh croissants with homemade raspberry jam. Slow cooked scrambled eggs with North Country Applewood Smoked Bacon, fresh squeezed orange juice and an espresso!

    Reply
  • Anne Weber-Falk December 16, 2018 at 12:59 PM

    Cinnamon rolls and orange juice, yum

    Reply
  • Constance Mullin December 16, 2018 at 12:16 PM

    Roasted brussel sprout leaves mixed with scrambled egg and cheese, homemade biscuits with homemade jam (right now plum cardamon is my favorite), and a cup of tea.

    Reply
  • HeidiA December 16, 2018 at 11:28 AM

    I love to make monkey bread for a special holiday breakfast treat

    Reply
  • Mary Myers December 16, 2018 at 7:14 AM

    I am a big fan of pancakes!! One of my favorites is lemon ricotta Yum!!!

    Reply
  • Hannah December 16, 2018 at 4:36 AM

    Much as I’d like to try something new for the holidays, cinnamon rolls win it every time.

    Reply
  • Anita Sargent December 16, 2018 at 3:56 AM

    Sausage, egg, and cheese casserole with fresh fruit bowl and cinnamon rolls. Tradition!

    Reply
  • Stefanie G December 16, 2018 at 3:24 AM

    I love chocolate chip waffles for holiday breakfasts!

    Reply
  • Debbie Raggio December 16, 2018 at 3:19 AM

    Cinnamon rolls are my favorite o Christmas morning!!

    Reply
  • Katherine December 16, 2018 at 2:29 AM

    My absolute favorite is gingerbread overnight oats with a splash of cream. So yummy! My kids would tell you that theirs is the most decadent baked French toast casserole.

    Reply
  • Kimberly C December 16, 2018 at 2:25 AM

    My favorite holiday breakfast is definitely cinnamon rolls and I usually make my zucchini breakfast strata!

    Reply
  • Nina Stormo December 16, 2018 at 2:22 AM

    We love Swedish Tea Ring or Eggs Benedict!!

    Reply
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