I’m filing this under “Holiday Recipes” because I love the idea of having just-baked coffee cake on Christmas morning while unwrapping presents. Coffee cake is fast and easy and pretty-much fool-proof and the MSBH recipe is all that and more.
I made this coffee cake back in November for a meeting I hosted at my house on a Saturday morning. I didn’t have any of the frozen sour cherries that the recipe calls for so I substituted frozen cranberries. WOW! They were outta sight. Any frozen fruit would work well with this recipe.
Here is half of the batter in a tube pan with the cranberries on top. The rest of the batter will be spooned on top, then a simple streusel, and then the oven does the rest.
It came out of the pan easily enough and then a simple “Milk Glaze” is made with powdered sugar and milk and drizzled over top.
Slice it all up and enjoy! It was a big hit and I will definitely make this recipe again and again.
I just made this cake today, with canned sour cherries instead of frozen ( couldn’t find), and was surprised that after baking for the requested 45 minutes, the batter around the cherries remained raw. I was so disappointed! I’ve never had a cake do that. Any ideas what may have happened? All of my ingredients were room temp. I also thought the finished bites of cake tasted a bit salty, though I used unsalted butter.
I would almost guarantee it had to do with the canned cherries – they have a lot higher water content than frozen cherries do and that very well could have prevented the cake around the fruit from baking at the same pace as the rest of the cake.
I don’t know about the salty flavor, although I would highly recommend using Kosher salt (not table salt) for baking. It makes a huge difference.
[...] up is the Cherry Streusel Coffee Cake which I was very impressed with. It was very easy, turned out perfectly, and seems a lot fancier [...]
I just made the Cherry Streusel cake tonight, and it came out very well. My only complaint was the streusel topping from the back of the MSBH was kind of blah and dry. Next time I’ll use a more interesting streusel recipe from a different book, maybe something with nuts and more butter.
I agree! It is rather ho-hum topping.