This cake comes out moist, lightly sweet and stuffed full of delicious summer cherries. It’s my favorite cake of any kind that I’ve had in a while. We tried to keep the sugar low in the cake mixture because of the super sweet crumb topping, but it’s still a splurgy breakfast for sure. And even though coffee cake sounds like a morning thing, it definitely tasted just as good at ten o’clock at night. You could probably sub in any summer berries here for a tasty seasonal treat; we will definitely be making versions of this recipe year-round. —AS
SERVES 6 TO 8
1 heaping cup (160 g) sweet cherries
CRUMBLE TOPPING
1½ cups (185 g) all-purpose flour
½ cup (72 g) brown sugar
1 tsp ground cinnamon
Pinch of salt
½ cup (55 g) coconut oil or vegan butter, softened
COFFEE CAKE
6 tbsp (85 g) vegan butter or coconut oil
6 tbsp (85 g) coconut butter
½ cup (96 g) granulated sugar
1 cup (235 ml) nondairy milk
1 tbsp (7 g) ground flaxseed
1 tbsp (9 g) cornstarch
1 tsp apple cider vinegar
1½ cups (185 g) all-purpose flour
2 tsp (8 g) baking powder
½ tsp baking soda
½ tsp salt
Preheat the oven to 350°F (177°C). Grease a 9 x 9-inch (23 x 23-cm) glass baking dish and set aside.
Wash, pit and halve the sweet cherries.
FOR THE CRUMBLE TOPPING
Mix together the flour, brown sugar, cinnamon and salt in a medium mixing bowl. Pour in the softened coconut oil or butter and use a fork to combine the mixture until small crumbs form. Set it aside.
FOR THE COFFEE CAKE
In a separate mixing bowl, cream together the butter (or oil), coconut butter and granulated sugar. Add the milk, ground flaxseed, cornstarch and vinegar, stirring until completely combined.
In a third mixing bowl, combine the flour, baking powder, baking soda and salt. Pour the milk mixture into the flour mixture and stir until just combined. Don’t overmix! Fold in the sweet cherries.
Pour the prepared batter into your greased baking dish and spread the crumble mixture evenly over the top. Bake for 25 to 30 minutes, until an inserted toothpick comes out clean of cake and the crumble mixture has turned a nice golden brown. Let it cool for at least 20 minutes before serving.
Note: Leftovers can be saved in an airtight container on the counter for 3 days and in the fridge for about a week
*SEE PHOTO INSERT