Wonderful inexpensive and easy coffee cake to make from scratch. You can quickly mix up the batter using oil, sugar, eggs, flavoring, baking powder and flour. Layer the batter with the chopped cherries and top with a simple crumb topping. This wonderful recipe is a heirloom recipe that will become a staple in your recipe box and a yearly summer time treat. It makes a pleasant change from a doughnut or muffin with coffee.
Bing Cherry Coffee Cake
Ingredients:
- 1/4 cup margarine or butter softened
- 1/2 cup flour
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 1/2 cup sugar
- 2 eggs
- 1/2 teaspoon almond extract or vanilla
- 1 cup flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups chopped bing cherries
Directions:
Preheat oven 350 degrees. Prepare a 8 inch square baking pan with vegetable spray. A round cake pan or springform pan can be used.
In a small bowl mix margarine, flour and brown sugar using a fork until crumbly. Set aside. In a mixing bowl mix oil, sugar and eggs until blended. Add flavoring and flour, baking power and salt beat into a smooth batter. Place half of the batter in the bottom of the baking pan. Sprinkle all the cherries on the bottom layer. Spoon the rest of batter on top of the fruit evenly and sprinkle with crumb topping. Bake at 350 degrees for 40 minutes or until a tester comes out clean. Cool before serving.
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https://trkingmomoe.wordpress.com/2017/07/18/sweet-cherry-clafoutis/
Momoe's Cupboard 
Love it!
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I can almost taste it from the photo! Sounds yummy. At a quick glance at the title I thought it was “Bring . . . ” and that it was so good it was frequently requested. No doubt it is.
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This will be a big hit in the next quilt gettogether. Double the recipes. I think quilters like cherries as much as they like chocolate. Thanks for you comment.
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Hello. Thank you for sharing your recipe, look forward to trying this.
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You are going to like this. It is one of those heirloom recipes that is a keeper. You can mix it up in a bowl by hand because there is no creaming. Easy clean up. Thanks for stopping in.
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My favorite cherries! Wonderful recipe!
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My favorite fruit too. I still have more cherries so I need to think of something else to make.
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Sounds and looks yummy!!
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I almost picked up some cherries this week, but opted for a large container of blueberries. I may try this recipe with the blueberries! It sound delicious and will pick up cherries next time. Thank you for sharing your recipes. I enjoy reading and trying them.
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Yes you can use blue berries. You can also double the recipe for a 9 x13 pan to make more servings. I have taken this over the years to cover dish dinners and always have to take the recipe with me because I get asked for it. You can drain canned fruit also cut in small pieces in place of cherries. The basic recipe came from a fundraising cookbook from 1947 that my mother had from church. It was probably a depression recipe. Let me know what you thought after you make it.
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I had a bunch of cherries from theh tree and decided to try that coffee cake. It was/is excellent! Thank you.
On Sat, Jul 14, 2018 at 2:01 AM, Trkingmomoe’s Blog wrote:
> trkingmomoe posted: “Wonderful inexpensive and easy coffee cake to make > from scratch. You can quickly mix up the batter using oil, sugar, eggs, > flavoring, baking powder and flour. Layer the batter with the chopped > cherries and top with a simple crumb topping. This wonderful” >
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I am glad you liked it. Thanks for letting me know you made it. I do this to share recipes on a free account, so it make me feel good to do know when someone has used a recipe.
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Oh we have cherries galore here right now!! This looks like something we would really love around here. thanks thanks!
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I still have some to use up. I am looking for another recipe. Thanks for stopping in. This tastes really good. It lasted only one day around here.
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ha ha ha! Disappearing coffee cake! I call that a success! xox
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What I like about the heritage recipe is that it isn’t loaded with sugar. I can’t wait to give it a try.
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It is plenty sweet. Thanks for you comment.
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So many of todays recipes are overly sweet, yours sounds perfect.
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Please can you recommend oils?
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I used vegetable oil. What ever is on sale. This is a very old recipe and oil was understood to be vegetable oil. Thanks for your comment. I will edit.
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I sent you an email before about how much I enjoyed this recipe. I used cherries from my trees but what I did not say was because I had so many, I made a 9 x 13 pan. It took an hour to bake, but what a treat! I am not fond of overly sweet and this cake is perfectly balanced. The other thing that really like about it . . . I have a sour cream coffee cake recipe that is great, but 48 hours after it comes out it has already started to change. . . . this is a great cake and it is moist enough to hold its freshness for two – three days. (It may last longer but who would ever know)? Merci! I just found a new favorite. Like no-egg cake from the Depression era, simple and good/cheap and easy. Thanks.
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Thanks for your feed back. It is great cake and so easy to make. Cakes with fruit that are heavy with cream, yogurt and soft cheese does begin to lose it’s texture and flavor in a couple of days even if you put it in the refrigerator. I think it has something to do with interacting with the fruit.
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Oh my goodness I love coffee cake so much! I will definitely be trying this one soon. I just posted my strawberry cinnamon rolls recipe on my blog and decided to come look for more recipes to write in my recipe book at home. I love baking so much. š
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Thanks for your comment.
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Sounds yummy š
Canāt wait to tryout š
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It is really good. Thanks for your comment.
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