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

  • Sara Karlidag December 17, 2018 at 2:59 PM

    My favorite holiday breakfast is waffles with fresh Seasonal fruit like persimmon

    Reply
  • Sarah December 17, 2018 at 1:23 PM

    Cinnamon rolls, bacon, and coffee!

    Reply
  • Diana D. December 17, 2018 at 12:57 PM

    French toast and coffee!

    Reply
  • Erica Brickner December 17, 2018 at 12:56 PM

    Chocolate cake and ham biscuits!

    Reply
  • Stephanie December 17, 2018 at 12:35 PM

    Biscuits and gravy!

    Reply
  • Carrie Conley December 17, 2018 at 10:04 AM

    We love having bacon, eggs and hashbrowns with coffee and orange juice

    Reply
  • Isa Blasio December 17, 2018 at 9:20 AM

    Growing up France, my mom made sure we had croissants with our hot chocolate on Christmas morning so I do that for my kids now. It brings me back to happy childhood memories. A friend gives out cinnamon rolls when she is in town, so we sometimes also enjoy those, and another friend likes to bring us stolen if she makes it to Black Cat bakery in Montana. It’s all good!

    Reply
  • Tracy December 17, 2018 at 8:29 AM

    We love to have Cinnamon Rolls on Christmas morning with a large cup of Green star coffee for me and hot cocoa for the kids ❤️

    Reply
  • Jane December 17, 2018 at 8:17 AM

    French toast with bacon and hash browns and orange juice!

    Reply
  • Catherine A December 17, 2018 at 6:39 AM

    We start Christmas morning with cinnamon rolls but I may have to give this recipe a try. Yum!

    Reply
  • Christina Earnest December 17, 2018 at 5:28 AM

    Breakfast egg casserole w/ cherry scones

    Reply
  • Sheila Vives December 17, 2018 at 5:14 AM

    My favorite holiday breakfast is Quiche Lorraine and Blueberry Muffins.

    Reply
  • Sheila Vives December 17, 2018 at 5:12 AM

    The photo had me hooked! I have to make this recipe. It looks so delicoius! Thank you so much for the step-by-step instructions.

    Reply
  • Chelsea December 17, 2018 at 5:07 AM

    I love cinnamon rolls for Christmas breakfast! Thanks for the chance!

    Reply
  • Carol S December 17, 2018 at 4:56 AM

    I always make cinnamon rolls for Christmas morning. I am going to make this. I think my family will love it.

    Reply
  • Natalie J Vandenberghe December 17, 2018 at 4:53 AM

    Before I saw your recipe for this cherry coffee cake (which sounds delicious, btw!), I would’ve said something sweet such as Cherry Cream Cheese Crepes or Cherry Cheese Blintzes :)

    Reply
  • Elicia P December 17, 2018 at 4:33 AM

    Crepes. Should make them more times of the year but they are a holiday tradition.

    Reply
  • Willy Zapata December 17, 2018 at 4:30 AM

    Pancakes

    Reply
  • Kaye Mutchnik December 17, 2018 at 3:45 AM

    My mom has been buying a chocolate coffee cake from Deerfield Bakery in Deerfield IL for over 50 years. Wouldn’t be Christmas without it!

    Reply
  • Tracie Cooper December 17, 2018 at 3:39 AM

    My favorite holiday breakfast is hashbrown casserole , bacon and fresh fruit!

    Reply
  • Kaitlin December 17, 2018 at 3:30 AM

    My mom’s egg dish recipe and cinnamon rolls!

    Reply
  • Rita December 17, 2018 at 3:02 AM

    Nutella stuffed French toast!

    Reply
  • Marah December 17, 2018 at 2:36 AM

    Biscuits and gravy with hash browns is my favorite holiday breakfast. Thanks for the contest!

    Reply
  • Amanda Overton December 17, 2018 at 2:32 AM

    Cinnamon rolls and strong coffee!

    Reply
  • Margaret Van Voorhis December 17, 2018 at 2:23 AM

    Sweet potato and bacon hash…

    Reply
  • Charlotte Wholters December 17, 2018 at 1:53 AM

    Orange cinnamon rolls! ❤️

    Reply
  • Kathryn December 17, 2018 at 12:44 AM

    Definitely cinnamon rolls! alongside crispy bacon, fresh fruit and strong coffee

    Reply
  • Carlin December 17, 2018 at 12:33 AM

    Challah Vanilla French toast with warm maple syrup

    Reply
  • kesha December 17, 2018 at 12:08 AM

    ooey gooey cinnamon rolls with lots of frosting! YUMMY

    Reply
  • LInda December 16, 2018 at 11:40 PM

    Warm from the oven scones and a hot cup of coffee!

    Reply
  • Teri C December 16, 2018 at 11:37 PM

    Overnight French toast with blueberries…I’d use cherries tho! but for Xmas, it’s a given we have this!!

    Reply
  • Amy Heffernan December 16, 2018 at 11:30 PM

    Breakfast cassorole! With sausage and my mom’s orange jello!

    Reply
  • Susanna Austin December 16, 2018 at 11:29 PM

    It is French Toast Casserole! You can do almost any type of topping with French Toast, so set up a little topping station!

    Reply
  • Connie December 16, 2018 at 11:14 PM

    Giant cinnamon rolls and great coffee!

    Reply
  • Ellen casper December 16, 2018 at 10:58 PM

    We always have stuffed French toast.

    Reply
  • Annie December 16, 2018 at 10:49 PM

    Cinnamon rolls!! The only time of the year I let myself eat them!

    Reply
  • Katie kochenderfer December 16, 2018 at 10:48 PM

    Homemade cinnamon rolls! Christmas tradition every year.

    Reply
  • Michelle December 16, 2018 at 10:35 PM

    Overnight frenchtoast bake!

    Reply
  • Allison December 16, 2018 at 10:33 PM

    This looks delicious! I love my moms marathon muffins – bananas, chocolate chips, coconut, and walnuts!

    Reply
  • Marjorie Tripp December 16, 2018 at 10:31 PM

    I love French toast casserole for Christmas breakfast, although I might have to try this!

    Reply
  • Mary Andren December 16, 2018 at 9:54 PM

    Cinnamon rolls!!!

    Reply
  • Debby LaBare December 16, 2018 at 9:51 PM

    I love all the overnight breakfast casseroles. To be totally honest, my fav is homemade pie and coffee. Isn’t that why we bake them beforehand???

    Reply
  • Caroline December 16, 2018 at 9:31 PM

    Japanese soufflé pancakes!!! They are amazing!

    Reply
  • Jade Carroll December 16, 2018 at 9:22 PM

    French toast!! ❤️

    Reply
  • Shawn December 16, 2018 at 9:17 PM

    Sugar waffles!!

    Reply
  • Ashley H. December 16, 2018 at 8:38 PM

    My grandmother’s Swedish cinnamon rolls!

    Reply
  • Selena December 16, 2018 at 8:36 PM

    I love miso soup and rice and soft boiled eggs!!!

    Reply
  • Alexis Penzell December 16, 2018 at 8:15 PM

    Everyone’s breakfast sounds yummy! We have leftover Polish mushroom soup from the night before followed by homemade Christmas stollen and an English Simnel Cake….the soup is never planned but no one can get enough. Strange traditions repeat themselves!!! Happy holidays!

    Reply
  • Kristal December 16, 2018 at 8:10 PM

    I miss me some good ‘ol PNW fruit! Looks delicious

    Reply
  • Lisa December 16, 2018 at 8:07 PM

    I make a Brooklyn crumb cake that is killer with coffee–so filling it’ll last you until dinner

    Reply
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