Cherry Coffee Cake

Hi Everyone!

Last weekend for Mother’s Day, Little Jenny and I went cherry picking and we came home with 6lbs of yummy, juicy, cherries.  I love cherries, but I had no idea what to make with them.  On Mother’s Day my Husband asked if I could make the Blueberry Coffee Cake but with Cherries instead.  I thought, sure why not.  It was a great idea, I must admit.  The cake turned out amazingly!  It’s fluffy, light and almost tastes like cherry pie.  I’m all for that!!

I have to admit sometimes my Husband gets great ideas and making this cake with cherries was a wonderful idea!  The cake is perfect for breakfast or a nice light snack.  I love that you get 12 nice size slices for only 123 calories.  Yah!

The only substitutions I made was on the flour.  I used white whole wheat flour and all purpose flour.  I have to admit using all purpose flour really made the cake rise a tad bit more than with whole wheat pastry flour.  I also used almond extract instead of vanilla.  I think almonds and cherries go so nicely together.  Here is the cake before it went into the oven.

When I started to cut the cake, I realized I didn’t get a picture of it, fresh out of the oven.  Here it is with a cut down the middle.  Speaking of cutting, the cherries do stick a bit, so the slices are not as perfect as the blueberry coffee cake.

I can’t believe how much time I have spent in the past couple of days pitting cherries.  Thank goodness for a cherry pitter.  I couldn’t even imagine doing this without one.  I did end up with stained hands too, but that’s ok, it was well worth it.

Cherry Coffee Cake

Nutrition Information

• Serves: 12 Slices

• Serving size: 1 Slice

Prep time:  10 mins

Cook time:  20 mins

Total time:  30 mins

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A light, fluffy cake full of fresh cherries and sprinkled with sugar.

Ingredients

• ¾ cup whole wheat white flour
• ¾ cup all purpose flour
• 1 tsp baking powder
• ¼ tsp baking soda
• ½ tsp salt
• 2 tbsp coconut oil (melted) or canola oil
• 2½ tbsp unsalted butter, room temperature
• ⅓ cup sugar (I used ½ cup NuNaturals Presweet Tagatose)
• ¼ cup egg substitute or 1 egg
• 1 tsp almond extract
• ½ cup unsweetened coconut milk or non-fat milk
• 1 cup cherries, fresh, cut in half
• 1 tbsp. Turbinado sugar (Sugar in the raw)

Instructions

1. Preheat the oven to 375°F. Spray a 9-inch square baking dish with cooking spray.
2. In a medium bowl, whisk together the flours, baking powder, and salt; set a side.
3. Using an electric mixer, beat the coconut oil, butter and sugar. Beat in the almond extract and egg until blended.
4. Add the flour mixture in three additions, alternating with the coconut milk, beating after each addition until just combined.
5. Spread the batter in the bottom of the baking dish. I used my fingers to spread it out. Lay 1 cup cherries on the batter and sprinkle with turbinado sugar.
6. Bake the cake for 20-23 minutes or until it is golden brown.

Notes

Calories per slice: 123.5, Fat: 5.2, Cholesterol: 6.5, Sodium: 154, Potassium: 43.8, Carbs: 21, Fiber: 1.2, Sugar: 2.9, Protein: 2.5

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I figured since I was pitting cherries, I might as well make some cherry quick jam.  I love the jam!  I use it in my yogurt and ice cream.  It’s so good!!  I love that you don’t need to can it either and it will last a couple of weeks in the refrigerator.

Well I’m off to do some kitchen cleaning, not fun, but it must be done!

Have a great day!

Toodles,

Jennifer

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