Cherry Coffee Cake
A rustic, crumbly cake from a small-town drama series, served with strong black coffee. The tender, buttery layers hold a tangy-sweet cherry filling.
- Time
- 1 h 15 min
- Serving
- 457 kcal
- Ingredients
- ≈ $1.19
- Protein
- 6 g
Ingredients
- 1 Wheat flour 38 g
- 2 Butterpack 180 g ≈ $1.58 22 g
- 3 Sugar 22 g
- 4 Eggspack 10 pcs ≈ $1.93 0.2 pcs
- 5 Frozen sour cherriespack 300 g ≈ $3.50 82 g
- 6 Starch 5 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Rub cold butter2 into the flour and half the sugar until crumbly.
Mix in the egg, form the dough, and chill for 20 minutes.
Simmer the cherries with the remaining sugar for 4–5 minutes, stir in the cornstarch, and cook until thickened.
Roll out most of the dough and line a baking pan.
Spread the cherry filling, then cut the remaining dough into strips to form a lattice on top.
Bake at 375°F (190°C) for 40–45 minutes until the lattice is golden and juices run thick at the edges.
Cool for 20 minutes before slicing.
Tips
- Why it works
- Rub the butter into the flour until crumbly so the dough turns out tender and not greasy. Cold butter won't melt from the heat of your hands.
- Substitutions
- Replace the frozen cherries with fresh or frozen pitted ones. Use cornstarch (5 g) in place of the starch, but the filling will be slightly less clear.
- Common mistakes
- If the lattice isn't browned and the filling leaked out, the oven temperature was too low or the baking time too short.
- Storing and reheating
- Keep in the fridge for 3 days. Cut slices and reheat in the microwave for 20 seconds, covering with a plate.
- Serve with
- Serve with hot black coffee without sugar, so the tartness of the cherries and the bitterness of the coffee balance each other.
Comments 0
Sign in to leave a comment.
No comments yet.