Cherry Coffee Cake   



140 gms flour + 1 tsp baking powder

1/2 tsp cinnamon

50 gms sugar

1 egg

4 tbsps milk

85 gms melted butter

250 gms fresh sweet cherries (stoned, but whole)


25 gms flour

25 gms butter

25 gas sugar

1/4 tsp cinnamon

We use a blend of Pamela’s pancake mix and Bob’s Red Mill One to One flour (roughly equal quantities).

IMG 0398

Heat the oven to 325F.

Grease or line an 8” round cake pan.

Mix cake’s dry ingredients together. Add, egg, milk and butter and beat thoroughly until well blended and stiffening slightly.

In a separate bowl mix the topping ingredients together and rub the butter in until it looks like breadcrumbs. Place in the fridge until you need it.

Pour the cake mix into the prepared tin. Pour the cherries evenly over the top and press them into the cake batter. It may seem like too many cherries, but the cake will rise as it cooks and will fill in the gaps.

Sprinkle the topping mixture over the top and press it down fairly firmly.

Place in the oven and bake for 35-45 minutes.

Cool in the tin for 20-30 minutes and then you should be able to turn it ut onto a cooling rack and later a plate. 

© David Gilmore 2017