Sour Cherry Cobbler Coffee Cake

I love tart cherries and I have been trying different recipes to make muffins or coffee cakes with them, but have not been having good luck. The results are just okay, but not worth saving the recipe and definitely not worth sharing with all of you.

However, that has all changed now! I have found a delicious and moist coffee cake using tart cherries. As I write this and am looking at the picture I am wishing I had some more of this right now. 

Sour Cherry Cobbler Coffee Cake

Ingredients:

Streusel Crumb Topping

• 1 cup granulated sugar
• 1/2 cup all purpose flour
• 1 teaspoon ground cinnamon
• 1/2 cup unsalted butter, cut into cubes

Coffee Cake

• 2 eggs
• 3/4 cup canola oil
• 3/4 cup Greek yogurt
• 2 tablespoons lemon juice
• 1 cup granulated sugar
• 1 3/4 cups all purpose flour
• 2 teaspoons baking powder
• 1 tablespoon granulated sugar
• 1 tablespoon all purpose flour
• 2 cups frozen tart cherries

Glaze

• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1-3 teaspoons milk

Directions:

1. Preheat the oven to 350º F. Spray a 9x9 baking dish with cooking spray or line with parchment paper and then spray the parchment paper with cooking spray.
2. In a medium bowl, add in the sugar, flour, cinnamon and butter. Using a pastry blender, cut in the butter until the mixture is in small coarse crumbs. Set aside.
3. In a large bowl, whisk together the eggs, oil, Greek yogurt, sugar and lemon juice until well mixed.
4. Add in the flour and baking powder, stir just until combined.
5. In a small bowl stir together the sugar and flour. Add in frozen cherries and gently stir until all of the cherries are evenly coated in the flour and sugar mixture.
6. Add the cherries to the batter and gently fold them in, about 3-4 times.
7. Transfer the batter into the prepared baking dish and smooth into an even layer.
8. Sprinkle the crumb mixture evenly over top of the batter.
9. Bake for 45-60 minutes, or until an inserted toothpick comes out with just a few moist crumbs.
10. Allow the cake to cool in the pan on a cooling rack for 15 minutes. Then carefully remove the cake from the pan and allow to cool completely on a cooling rack.
11. In a small bowl, whisk together the powdered sugar, 1 tablespoon milk and vanilla. Add more milk, 1 tablespoon at a time, until desired consistency is reached.
12. Drizzle the glaze over the cooled coffee cake.

Enjoy!!!
*Adapted from The Baking ChocolaTess.