Cherry

Cherry Chocolate Coffee Cake

by:
November 22, 2015
0
0 Ratings
Cherry Chocolate Coffee Cake
Photo by Nancy Mock
  • Serves 8-10
Author Notes

Adapted from a recipe in the The Baker’s Manual, by Amendola/Rees. This is a luscious coffee cake loaded with bits of chocolate and chopped cherries. It has been a standout at every function or potluck I have made it for! —Nancy Mock | Hungry Enough To Eat Six

What You'll Need
Ingredients
  • 3-3/4 cups all-purpose flour, unbleached, divided
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 1-1/3 cups granulated sugar
  • 1 cup vanilla-flavored yogurt
  • 5 eggs
  • 4 ounces semi-sweet chocolate, chips or chopped into small pieces
  • 2 cups cherries, pitted
  • 1/2 cup brown sugar
  • 1/4 cup butter, melted
Directions
  1. Preheat oven to 350° F. Grease and flour a 9″ springform pan. Set aside.
  2. Place the cherries into a food processor and pulse several times to finely chop them. Set aside.
  3. In a large bowl, whisk together 3 cups of the flour, baking powder, baking soda, and salt. Set aside.
  4. In the bowl of a stand mixer, blend the butter and sugar together on medium speed until light and fluffy. Add in the yogurt and blend to combine. Add in the eggs one at a time, mixing well after each addition. Add in the flour mixture to the bowl in three batches, mixing slowly after each batch until just combined.
  5. Use a rubber spatula to stir the chopped chocolate or chocolate chips and the cherries into the batter. Stir them in until just combined.
  6. Pour the batter into the prepared springform pan and spread it to an even layer.
  7. In a small bowl, stir together the streusel ingredients: 3/4 c. flour, brown sugar and melted butter. (Or use a hand mixer if preferred.) The mixture should look crumbly with pea-size pieces or smaller. Sprinkle the streusel in an even layer over the top of the batter.
  8. Bake in the preheated oven for about 1 hour 30 minutes, checking the cake after 1 hour 10 minutes with a tester inserted into the center. The tester should come out clean, remove it from the oven as soon as this happens.
  9. Allow to cool on a wire rack for about 20 minutes. Run a knife along the inside edge before opening the springform sides. Cut into wedges to serve. Once completely cooled, the cake can be wrapped in plastic wrap and stored at room temperature for 3-4 days. Makes 8-10 good-sized portions.
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1 Review

Linda H.
Linda H. January 25, 2019
I have made this using GF (Bob's Red Mill) flour, wrung out maraschino cherries, a mixture of sour cream and heavy cream to substitute for the yogurt, and no strusel topping. It was declared amazing ... a keeper of a recipe. Now I will do it again for yet another "birthday party," but this one a 95th birthday celebration for our oldest/ longest church member. With luck I can do it in a bundt pan, but figuring I will need multiple cakes, one failure will not deter me. The important thing is that the celebrant does not like things which are "too sweet", and we prefer not to be messy at coffee hour, so no icing, no crumb topping is perfect.