Description
This Cherry Coffee Cake is a delightful and moist yeast-raised cake studded with fresh cherries and raspberries, topped with a crunchy turbinado sugar crust and finished with a smooth vanilla glaze. Perfect for brunch or a sweet snack, it offers a wonderful balance of fruity freshness and rich buttery flavor.
Ingredients
Batter
- 1 ½ cups whole milk
- ½ cup brown sugar
- 10 tablespoons butter
- 2 packets active dry yeast (4 ½ teaspoons)
- 3 eggs
- 3 ½ cups flour
- 1 ½ teaspoons salt
Filling and Topping
- 2 cups cherries (pitted and halved)
- 1 cup raspberries (fresh)
- ¼ cup turbinado sugar
- 4 tablespoons butter (melted)
Glaze
- 1 cup powdered sugar
- 4-5 tablespoons heavy cream
- 1 teaspoon vanilla extract
Instructions
- Prepare the Pan: Lightly grease and flour a 9 x 13 inch baking pan to ensure the cake doesn’t stick after baking.
- Activate Yeast Mixture: Gently heat the milk, brown sugar, and 10 tablespoons butter in the microwave until warm to the touch but not hot. When the butter is nearly melted, stir in the yeast and let the mixture stand until the yeast becomes foamy, indicating that it is active.
- Make the Batter: Lightly whisk the eggs. In a separate bowl, whisk the flour and salt to combine. Pour the eggs and the warm milk-yeast mixture over the flour mixture. Gently stir with a wooden spoon or spatula just until the wet ingredients are incorporated, resulting in a sticky batter.
- First Rise: Spread the sticky batter in the prepared pan. Spray a piece of plastic wrap with cooking spray and cover the pan to prevent sticking. Place it in a warm spot and let the dough rise for about an hour or until doubled in height. Alternatively, refrigerate the batter until ready to bake.
- Add Fruit and Bake: Preheat your oven to 350ºF (175ºC). Evenly distribute the cherries and raspberries over the risen dough. Sprinkle the turbinado sugar on top, then drizzle the 4 tablespoons of melted butter over the fruit. Bake for 30 minutes, then rotate the pan and reduce the temperature to 325ºF (163ºC). Continue baking for an additional 8-10 minutes until the top is golden brown and the cake is cooked through.
- Prepare and Apply Glaze: While the cake is baking, whisk together powdered sugar, heavy cream, and vanilla extract until smooth. Once the cake is warm from the oven, drizzle the glaze evenly over the top for a sweet and creamy finish.
Notes
- Ensure the milk mixture is warm but not hot to properly activate the yeast without killing it.
- Pitting and halving the cherries is essential to prevent biting into pits in the cake.
- Cover the dough with sprayed plastic wrap to avoid sticking during the rise.
- Rotating the pan halfway through baking ensures even browning.
- The turbinado sugar topping adds a pleasant crunchy texture contrasting with the soft cake.
- If unavailable, you can substitute fresh raspberries with frozen but thaw and drain excess moisture before use.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
