Happy Sunday, everyone! It's a chilly Montana morning, a sure sign Fall is on it's way. What's better on a crisp Sunday morning than fresh coffee cake? I can't think of much...
Here's a coffee cake that I whipped up with fresh cherries. You could easily sub in dried or frozen cherries. Not into cherries? It would be delicious with blueberries too. Also, mine is gluten and dairy free so feel free to switch out regular all-purpose flour and milk if you'd rather. Either way, this is a winner!
GF/DF Cherry Coffee Cake
What you'll need:
1 1/2 cups cherries, pitted and halved
2 tablespoons all-purpose GF flour blend
2 cups all-purpose GF flour blend
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon ground cinnamon
2/3 cup vegetable oil
2 eggs
1 cup white sugar
1 teaspoon vanilla extract
1 cup rice milk
What to do:
Preheat your oven to 325 degrees F. Spray your tube pan with a little vegetable oil or cooking spray. I love using my stonewear for this type of cake... the outside gets a nice crunch and it bakes super evenly.
Get your cherries in a bowl and toss gently with 2 tablespoons flour. This little coating keeps them more evenly spread throughout the cake; otherwise they will probably all sink to the bottom. Set 'em aside.
Stir together the flour, salt, baking powder, and cinnamon in a bowl.
In a separate bowl, beat together the oil, eggs, sugar, vanilla extract, and milk until nice and smooth.
Add those dry ingredients into the wet ones and incorporate them well.
Gently fold in the cherries.
Pour batter into the bundt pan and get it into the oven. Bake this for about an hour, or until a toothpick comes out clean and it bounces back nicely when you press on it.
Give it about 15 minutes to cool and then turn it out onto a serving platter. Enjoy with a nice cup of coffee!
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