Made this cherry crumb coffee cake with whole wheat flour and homemade cherry pie filling, it came out moist and very tasty. Not too sweet, and just the right balance. Great with a cup of coffee or tea.
YIELD
6 servingsPREP
15 minCOOK
45 hrsREADY
60 minIngredients
Directions
For cherry filling:
Combine sugar and cornstarch in a medium nonreactive saucepan.
Stir in cherries, orange juice, lemon zest and almond extract.
Bring to a boil over medium-high heat and cook, stirring occasionally, until the mixture looks like very thick jam and has reduced to about 1 cup, 5 to 7 minutes.
Remove from heat and set aside.
For topping:
Combine all ingredients except butter and nuts in a small mixing bowl.
Cut in butter and stir in nuts. Set aside.
Preheat oven to 350℉ (180℃).
For cake batter:
In mixing bowl, mix together butter, oil and sugar until well combined.
Whisk in egg, yogurt, milk, vanilla and almond extract until well blended.
In another large mixing bowl, whisk together whole wheat flour, baking powder, baking soda and salt.
Pour liquid mixture into flour mixture, and stir with wooden spatula until just incorporated and moistened.
Spread half batter in well greased 8 by 8-inch sqaure baking pan.
Spread cherry pie filling over batter.
Cover with remaining batter.
Sprinkle topping over batter.
Bake at 350℉ (180℃) about 45 minutes until cake springs back when lightly pressed with finger.
Cool on wire rack.
Serve warm, at room temperature or chilled.
