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« Recipe: Cherry Streusel Coffee Cake »

Cherry Streusel Coffee Cake

Adapted from the Martha Stewart Baking Handbook

Yield: one 9-inch tube cake


1/2 c unsalted butter, room temperature

2 c all-purpose flour

1 t baking powder

1 t baking soda

1 t salt

1 c sugar

2 large eggs

1 t vanilla extract

1 c sour cream

1 c frozen sour cherries, thawed and well drained

1 c streusel (recipe below)

milk glaze (recipe below)


Preheat oven to 350 degrees F.  Butter and flour a 9-inch tube pan; set aside.

In a medium bowl, sift together flour, baking powder, baking soda and salt; set aside.

In the bowl of an electric mixer, fitted with a paddle attachment, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Mix in vanilla.

Add the flour mixture in three parts, alternating with the sour cream -- beginning and ending with the flour. Beat until just combined, scraping down the sides of the bowl as needed.

Spoon half of the batter into the prepared pan. Arrange the cherries in a single layer on top of the batter; avoid placing any cherries against the pan's edge, as they may stick or burn if not fully encased in batter. Top with remaining batter, making sure to distribute evenly. Smooth batter with an offset spatula. Sprinkle streusel evenly over the top of the batter.

Bake cake 40 to 45 minutes, or until a pick inserted into the center of the cake comes out clean.

Transfer pan to a wire rack, set over a rimmed baking sheet lined with parchment paper; let cool at least 15 minutes. Invert cake onto rack, then re-invert so streusel side is up.

When cake is completely cool, spoon glaze over cake, letting it drip down the sides. Let cake sit until the glaze is set before serving.

Cake can be kept at room temperature, wrapped well in plastic, for up to 4 days.



Note: this recipe makes enough streusel for 2 coffee cakes. The streusel  can be refrigerated in an air-tight container for up to 2 weeks, if you choose to make the whole recipe.


2 1/4 c all purpose flour

3/4 c packed light brown sugar

2  1/4 t ground cinnamon

a pinch of salt

3/4 c unsalted butter, at room temperature


In a medium bowl, combine flour, sugar, cinnamon, and salt; cut in butter using a pastry blender, until large, moist clumps form.


Milk glaze


1 c confectioner's sugar

2 Tbsp milk


In a medium bowl, whisk together the confectioners' sugar and milk until completely smooth. Immediately drizzle glaze over cake.