Hi All! I don’t know about you, but this week just wizzed by so fast, I didn’t get to post anything! After almost a year of posting about once a week, and sometimes twice a week, I finally skipped longer than 7 days to post something.
This was taken from bakingbites.com, and I made this over a week ago, but am now just able to post it.
The only change I made was to add more cherries (twice as much), and a Tablespoon of vanilla. I didn’t do this to claim that it is better this way, I simply had too many cherries that I had to use up (I actually made two pans of this, as you can see, so yes, I used 6 cups of fresh cherries that were on sale!), and the vanilla extract is just something I tend to do.
I really liked the outcome. It’s not overly sweet, and the cinnamon really goes well with the cherries, I think.
It’s funny (or maybe not), I was reading on another blog how the blogger was feeling uninspired lately, and I thought, how odd, because his posts were really inspiring (to me), but very recently, I’ve been feeling uninspired, too. I don’t know if it’s quite the same thing.
I think for me, it may have been just that I didn’t have much time to think about what to post, and the week just came and went. So here is my attempt to post something before it becomes two weeks! Weird, too, because this is my 100th post!!!
I actually have a wedding cake to make for this Saturday, so will probably not be able to post anything until next week. Libby, if you are reading this, I am excited and less stressed because Janet offered to give me a ton of edible flowers from her garden to put on the cakes!!
So I hope to be back and posting more regularly after this week! Ciao!
whole wheat cherry coffee cake with cinnamon streusel (adapted from baking bites.com)
1 cup sugar
1/2 cup butter, room temperature
2 cups white whole wheat flour, divided
1 teaspoon baking powder
1/4 teaspoon salt
1 cup whole milk, room temperature
1 Tablespoon vanilla extract
3 cups cherries (fresh or frozen)
1 teaspoon cinnamon
Preheat oven 350 degrees F. Lightly grease a 9-inch square cake pan.
In a large bowl, cream together the butter and sugar until fluffy and light. Add 1 cup of flour and mix just until it looks like coarse sand. Remove one cup of mixture and set aside in a small bowl.
Beat baking powder and salt into the remaining flour. In bowl with creamed butter and sugar, add the milk, egg, and vanilla, and blend with a handheld mixer, then add remaining flour/baking powder/salt mixture. Blend until incorporated. Stir cherries in with a spatula or spoon. Add to prepared pan and spread with the back of a spoon or offset spatula.
Add the ground cinnamon to the flour in the small bowl and mix with clean hands. Mixture should clump easily. Sprinkle over pan while squeezing to create little clumps evenly over the cake batter.
Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
Cool. Cut evenly into equal squares of desired size. Enjoy!