Tuesday, June 8, 2010

(Healthy) Cherry Coffee Cake

cherry coffee cake

This is the cake that I brought to the beach with us this weekend.

Why did I include the word "healthy" in the title along with the word cake?

Because, surprisingly, this cake only has 2.5 tablespoons of butter.
It calls for a cup of yogurt and oats for the topping.....and fruit!

Honestly, how can I not call this cake "healthy"?

I had to modify the recipe because it called for 2 layers. A layer of batter, a layer of cherries, then a layer of oat crumb topping. Then repeat to have 2 layers with a cherry crumb middle.

Well, that didn't happen. There was not enough batter for 2 layers.
There was only enough for one layer of batter, fruit, then the topping.

Fine by me.
This cake was DELICIOUS, and no guilt eating it everyday for a snack or breakfast!

Cherry Coffee Cake: (makes one 8" square cake)


1/4 cup flour
1/3 cup packed light brown sugar
1/4 cup old fashioned oats
1 tsp cinnamon
1 Tbsp unsalted butter


1/2 cup sugar
1 1/2 Tbsp butter
1 cup of plain lowfat yogurt (I used 0% fat Greek yogurt)
1 Tbsp vanilla
3/4 tsp almond extract
1 large egg
1 1/2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup of pitted cherries

For the topping: In a medium bowl, combine ingredients with your hands until it resembles coarse meal. Set aside.

For the cake: In a large bowl, beat the sugar and butter then add the yogurt, extracts and egg until combined.

Sift together flour, baking powder, soda and salt and slowly add dry indgredients into wet ingredients.

Spread the batter on the bottom of an 8" greased square cake pan (I use parchment paper, so it easily lifts out of the pan).

Place the cherries on top of the batter and then sprinkle the oat crumb topping over.
Bake 45 minutes at 350F. Let cool in the pan before removing.

Great for breakfast!

Recipe from Memoirs of a Home Cook: Every Great Recipe has a Story


The Japanese Redneck said...

This is exactly the kind of recipe that I like.


elra said...

Such delicious cake I will eat with pleasure.

Pam said...

I could eat a huge slice right now with my coffee - it looks delicious.

Dana said...

That does look amazing. I'm always wary of cake recipes that don't use much butter, but in this case it was probably better. Can't wait for cherry season around here!

Joanne said...

A bit of Greek yogurt really does wonders for a cake! I love how not bad for me this is!

Pam said...

What is the baking temperature, please?

Jen_from_NJ said...

I love it - cake without guilt. I hope you had a great time at the beach!

Stacey Snacks said...

Pam #2,
Thank you for noticing that....my editor missed that one.
I have added the baking temp to the post.
350 F.
Thanks, Stacey

Ciao Chow Linda said...

So little butter but such a great tasting cake? I'm on board with that.

Anonymous said...

This seems a great recipe, mine is in the oven even now. It came just in time for me to use up some of the 15 pounds of Montmorency (tart pie) cherries I pick from the trees in my yard daily.

One suggestion I would have is to bake it in a 9" round springform pan. Same cooking area as the 8" square but SO much easier to get out without loosing the crumb topping.

Stacey Snacks said...

Great suggestion regarding baking in the springform pan.

I line my pan with parchment paper so I just lift it out without hurting the crumb topping.

I would imagine most people would just eat it straight out of the pan!
Thanks for the great suggestion.

Proud Italian Cook said...

Did you pit your own cherries? I'm too lazy, what about those jared ones from TJ's? I could drain and use them, right?

kat said...

Yummy & another lovely cherry dish, really need to go pick some up.

kat said...

Yummy & another lovely cherry dish, really need to go pick some up.

Foodessa said...

If I can feel less guilty eating cake...roll it in!
Why not try to transform most incredibly unhealthy cakes into a very acceptable sweet treats?
Your recipe sounds just right.
I got a jar of sour cherries from the Arabic market...I'm sure they'll work out great.
Thanks for sharing and flavourful wishes, Claudia

Amy V said...

I stumbled upon your site - saw this recipe, happen to have an abundance of cherries, whipped it up - DELISH! What a quick and easy one. Got rave reviews! Thanks!

tofuandcollards said...

This looks absolutely delectable!!! YUM!!

Bonnie said...

Great coffee cake. I used frozen sour cherries and they were fine. Personally I would use a bit less almond extract and maybe just maybe put cherries in the batter.
For low fat, this really does rock.