We kinda love breakfast around here!
It doesn’t matter if it is a busy school day, or a weekend morning packed with play, I have realized that not only are my kids just happier when they get a great breakfast, but momma functions better too!
While we do nourishing breakfast staples like pastured eggs, soaked oats, smoothies, and quick bars for weekdays, I like to keep the weekend different. It keeps those staples from becoming something everyone is tired of, and gives everyone a change.
I’m not usually a fan of doing something super sweet for breakfast, but this coffee cake is very mildly sweet – and has zero refined sugar. I usually serve this with fried eggs and raw milk to balance so blood sugars aren’t spiked only to crash an hour later.
And, have I mentioned before that I don’t do fussy? I don’t have the time or patience to pick at little layers of things. I love this coffee cake – put the cake layer down, the cherries over top, and dollop the rest of the cake batter on top without being perfectly neat – the swirls end up so pretty anyway!
We pick sweet cherries every July 4th weekend, and they are just naturally so sweet! Last weekend, I pulled out our last bag of cherries from the freezer from the summer’s picking and it was so fun to use them up and have something so delicious! You can freeze leftover squares for breakfast the next weekend too!
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Cherry Coffee Cake
Ingredients
CHERRY FILLING ::
- 2 ½ - 3 cups fresh or frozen cherries
- 2 TB water
- 2 TB of raw honey Organic pure cane sugar or coconut sugar would work. If your cherries are on the sour side you may want to double this. Ours were sweet cherries we picked right off the trees in our area and they are SO sweet!
- 3 TB tapioca flour
organic (non GMO corn starch would work too)
would work too)CAKE BATTER ::
- 1 cup blanched almond flour if you are nut free use sorghum flour or brown rice flour
- 1 cup white rice flour
- 1 cup tapioca flour
- 1/3 cup raw honey Organic pure cane sugar or coconut sugar would work
- 2 pastured eggs if you are egg free use flax or gelatin “eggs”
- ½ cup avocado oil or melted butter or coconut oil
- 1 TB almond extract vanilla extract would work
- ¼ cup whole milk or coconut milk
- Juice of ½ lemon
- 1 tsp aluminum free baking powder
- ¼ tsp sea salt
or 
Instructions
- Put all the cherry filling ingredients in a small sauce pan and bring to a bubble. Reduce to a simmer for about 4-5 minutes stirring occasionally until the sauce thickens.
- While the cherry filling is simmering, put all the cake batter ingredients into a medium mixing bowl, and use hand beaters to blend completely.
- Butter a small (2 quart) baking dish and pour most of the cake batter into the bottom – reserve about a cup of batter for the topping.
- Pour the cherry filling over the cake batter in the pan and gently spread out.
- Put dollops of the rest of the cake batter on top of the cherries, gently spreading it out – don’t worry if it mixes with the cherries a little! The swirls are so pretty!
- Bake at 350 degrees for 35-40 minutes. Let the cake cool for a good 10 or so minute before cutting it.
For more breakfast ideas, you can follow my Breakfast Ideas board on Pintrest!
My batter was definitely not pourable, I’m hoping it comes out OK anyway. I substituted sorghum flour for the almond flour , eggs for chia eggs and did lite coconut milk instead of milk.
Hi Jamie – how did it turn out for you? The batter is on the thick side but I have never used chia eggs or lite coconut milk.
Hi. I follow you on IG. Can I use sprouted spelt flour in place of the flours with this recipe. We’re not gluten free entirely, but we all ‘feel’ better when we keep the gluten to s minimum. Thx
Hi Lee Ann! Yes that should be fine!
I would still use tapioca flour with the spelt.. If that’s doable.
If I use the almond and tapioca flour, what’s a good sub for the white rice flour?
Do you think this would work the same with blueberries too?
Yes it should!