Description
This Cherry Coconut Crumb Cake is a delightful treat that combines the tartness of fresh cherries with the rich, creamy texture of coconut. Each bite offers a satisfying crunch from the crumb topping, perfectly balanced by the moist, tender cake beneath.
Ingredients
Scale
- For the Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- For the Cherry Filling:
- 2 cups fresh cherries, pitted and halved
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- For the Crumb Topping:
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup shredded coconut
- 1/2 cup unsalted butter, melted
- 1/2 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the flour mixture. Mix until just combined.
- In another bowl, combine the cherries, sugar, cornstarch, and lemon juice. Gently fold the cherry mixture into the cake batter.
- Pour the batter into the prepared baking pan and spread evenly.
- For the crumb topping, mix together the flour, brown sugar, shredded coconut, melted butter, and cinnamon until crumbly. Sprinkle evenly over the cake batter.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for at least 15 minutes before slicing and serving.
Notes
- This cake can be made a day in advance and stored in an airtight container at room temperature.
- Leftovers can be stored in the refrigerator for up to 3 days.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: desserts
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of the cake)
- Calories: 320
- Sugar: 18 grams
- Sodium: 150 milligrams
- Fat: 15 grams
- Saturated Fat: 9 grams
- Unsaturated Fat: 4 grams
- Trans Fat: 0 grams
- Carbohydrates: 45 grams
- Fiber: 2 grams
- Protein: 4 grams
- Cholesterol: 50 milligrams
Keywords: Cherry Coconut Crumb Cake, dessert, cake, cherries, coconut, crumb topping, baking, sweet treats, American cuisine, vegetarian desserts, summer desserts, easy cake recipes