It is very rare that I make cake.
Correction: it is very rare that I make cake that isn’t a mug cake. I feel like I should create an entirely different tab for mug cakes since I make them almost TOO much.
But since it is my boyfriend’s birthday on Monday, I felt like I was required to make some sort of cake. I mean, that’s what you do, right?
And even though this cake isn’t as fun and exciting as some of the other cakes I have made for him in the past (such as this Burger Cake with Sugar Cookie Fries or this Chess Board Cake), what it lacks in excitement, it makes up for in taste.
Making this cake is pretty much like making an upside down cake. But instead of letting the beautiful fruit speak for themselves on the top of the cake, I kind of covered it in cream cheese frosting. This was done very strategically to hide the pulled out fruit and ripped top that always happens when I make an upside down cake. (That is, except for the time I made this nectarine upside down cake)
Honestly, you could omit the frosting if you really wanted to, but for a birthday, I would want as much frosting as I could get my hands on. But then again, maybe that’s just me.
Fresh cherry coffee cake with cream cheese frosting makes the best dessert. It has fruit, so can we have it for breakfast too?
- 3 cups fresh cherries, pitted and cut in half
- 1/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 tsp cornstarch
- 2 1/3 cups all-purpose flour
- 1 Tbsp baking powder
- 1/4 tsp salt
- 4 large eggs
- 1 1/2 cups granulated sugar
- 2 Tbsp vanilla extract
- 1/2 cup salted butter, melted
- 1/2 cup vegetable oil
- 1 cup milk of choice
- 2 cups powdered sugar
- 4 oz cream cheese
- 1 tsp vanilla extract
- 3 tsp milk of choice
Preheat the oven to 355°F. Lightly grease a 10 inch cake pan.
In a medium bowl, mix together the ingredients in the “cherry layer” until fully combined. Spread evenly in the prepared pan.
In a separate bowl, mix together the 2 1/3 cup flour, baking powder and salt until fully combined.
In a large bowl, beat together the eggs, 1 1/2 cup sugar and 2 Tablespoons of vanilla until foamy.
In a small bowl, mix together the butter and oil. Slowly mix this into the egg mixture until fully combined.
Alternate between adding in the milk and the flour mixture to the wet ingredients until fully incorporated.
Pour the batter over the cherries, and bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Allow to cool.
Frosting: While waiting for the cake to cool, beat together the “Frosting” ingredients in a medium bowl until smooth. Spoon into a piping bag and drizzle over cake (or spoon into a large Ziplock bag and snip off the corner)