Cherry Coffee Cake by Adsy.Pw

Ingredients

• 1 ½ cups all-purpose flour
• ¾ cup sugar
• ½ cup butter (softened)
• 2 large eggs
• ½ cup sour cream or Greek yogurt
• 1 tsp vanilla extract
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 ½ cups pitted cherries (fresh or canned)
• 2 tbsp sugar
• 1 tbsp cornstarch
• 1 tbsp lemon juice
• ½ cup flour
• ¼ cup brown sugar
• ¼ cup brown sugar
• ½ tsp cinnamon (optional)

Instructions

• Preheat oven: Set to 180 °C / 350 °F and grease a round or square baking pan (8- or 9-inch). Prepare the cherry filling: In a small saucepan
• combine cherries
• sugar
• cornstarch
• and lemon juice. Cook over medium heat until thickened (about 5 minutes). Let cool. Make the cake batter: In a large bowl
• beat butter and sugar until light and fluffy. Add eggs one at a time
• mixing well. Stir in sour cream and vanilla. In another bowl
• whisk flour
• baking powder
• baking soda
• and salt. Combine dry and wet ingredients; mix until smooth. Assemble: Spread half the batter into the pan. Spoon the cherry mixture over it
• then top with the remaining batter (it’s fine if some cherries show through). Make the crumble topping: Combine flour
• brown sugar
• butter
• and cinnamon. Rub with fingers until crumbly. Sprinkle evenly over the batter. Bake: Bake for 35–40 minutes
• until golden brown and a toothpick comes out clean. Let cool before slicing. Serve: Delicious warm or at room temperature — perfect with coffee or tea.