Roasted red cherries add a depth of flavor to a traditional coffee cake
Course: Breakfast, Dessert
Keyword: Breakfast, Cake
Author: Eva Bakes
Roasted red cherries
1.5 - 2cupsof cherriespitted and de-stemmed
Greek yogurt coffee cake
1cupGreek yogurtI used Chobani 0% vanilla
2Tablespoonsgranulated sugar plus 1/2 Tablespoons of cinnamon
Roast the cherries
Preheat your oven to 350 degrees F. Pit and de-stem your cherries. If desired, you can slice the cherries in half. Place the cherries onto an aluminum foil-lined baking sheet. Sprinkle the cherries with the sugar and allow to roast in the oven for about 20 minutes. The cherries will shrink a bit after roasting. Remove from the oven and allow to slightly cool.
Make the Greek yogurt coffee cake
While the cherries are roasting in the oven, whisk together the flour, baking powder, baking soda and salt in a medium to large mixing bowl. Set aside.
In the bowl of a stand mixer over medium speed (or in a large mixing bowl if you are using a handheld mixer), cream the butter and the brown sugar until light and fluffy. Add the eggs and mix until they are fully incorporated. Turn the mixer down to low and alternately add the dry ingredients with the sour cream. Mix well after each addition.
Grease a 9x9 or 8x8 inch baking pan (I used a silicone baking pan and did not grease it). Transfer half of the batter to the prepared baking pan and smooth out the top with a spatula. Sprinkle on about half of the cinnamon-sugar mixture. Add the roasted cherries on top. Then transfer the remaining batter on top of the cherry layer. Smooth out the surface with a spatula and sprinkle on the remaining cinnamon-sugar mixture. Bake in your preheated oven for 25-30 minutes or until a toothpick inserted in the middle comes out clean (mine baked for 40 minutes).
Remove the cake from the oven and allow it to cool for at least 10-15 minutes before serving.
The coffee cake can be stored in an airtight container at room temperature for about 5 days.Source: Adapted from King Arthur Flour