Sour Cherry Coffee Cake

Sour Cherry Coffee Cake

Topping

• 2 ounces (4 tablespoons) unsalted butter, melted, plus more for dish
• 3/4 cup all-purpose flour, plus more for dish
• 1/4 cup granulated sugar
• 1/4 cup packed light-brown sugar
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground cinnamon

Cake

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 4 ounces (1 stick) unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/4 cup buttermilk
• 2 cups fresh sour cherries, pitted

Preparation

1. Preheat oven to 350° F.
2. Butter a 9-inch round baking dish, dust with flour, tap out excess.
3. In a medium bowl, stir together butter, flour, sugars, salt, and cinnamon. Set topping aside.
4. Whisk together flour, baking powder, and salt in a medium bowl.
5. Using a stand mixer fitted with the paddle attachment, cream butter and granulated sugar until pale and fluffy.
6. Beat in eggs and vanilla.
7. Working in alternating batches, add flour mixture and buttermilk, beginning and ending with flour. Beat until just combined.
8. Pour into prepared dish, and smooth with an offset spatula.
9. Dot top with cherries, and sprinkle with crumb topping.
10. Bake until golden and a tester inserted into center comes out clean, about 1 hour. Let cool before cutting.

From Lottie + Doof