Cherry Coffee Cake W/ Crumble Topping

richanddelish.com

This cherry coffee cake is made with fresh or frozen cherries, and lemon zest, and topped with a buttery crumble topping.

Make the crumble topping: In a medium mixing bowl, add the flour, kosher salt, brown sugar, and cinnamon.

Mix with a spoon until the mixture is well combined.

Add the melted butter and mix until well combined. Place in the fridge while you make the cake.

Into a large mixing bowl, add the cooled melted butter, eggs, granulated sugar, vanilla extract, lemon zest, buttermilk, kosher salt, and Greek yogurt.

And mix with a whisk until well combined.

Add the flour, baking powder, and baking soda, and mix until just combined and there are no lumps of flour visible.

Pour the cake batter into the parchment paper-lined baking pan and smooth it out with an offset spatula. Top the cake batter with an even layer of cherries.

Top the cake with the streusel topping and press the streusel topping onto the cake batter so it sticks and does not fall off while baking.

Bake in a 180c (350f) preheated oven for about 60-70 minutes or until a toothpick inserted into the cake comes out clean.

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