Cherry Coffee Cake
This cake is quick and easy, and lightly sweetened. Perfect for a special weekend brunch.
Servings: 8 servings
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)
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.