Cherry Streusel Coffee Cake | Recipes

Cherry Streusel Coffee Cake

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Makes:16 servings
Freezing:excellent

Ingredients

2 pkgs Robin Hood® Cinnamon Swirl Quick Bread Mix
1 cup 250 mL chopped almonds
1 cup 250 mL unflavoured yogurt or sour cream
½ cup 125 mL water
1/3 cup 75 mL Crisco® Vegetable or Canola Oil
4 eggs
3 cups 750 mL pitted cherries, coarsely chopped
1 cup 250 mL white chocolate chips

Directions

  1. Preheat oven to 350°F (180°C). Grease a 10” (25 cm) tube pan.
  2. Combine both small packets of cinnamon swirl mix from the Quick Bread packages in small bowl. Mix in chopped almonds. Set aside.
  3. Toss ¼ cup (50 mL) Quick Bread Mix with cherries.
  4. Place both packages of Quick Bread Mix, yogurt, water, oil and eggs in a large mixing bowl. Using a hand held whisk or wooden spoon, beat until batter is combined. Stir in cherries.
  5. Spread about 3 cups (750 mL) batter into prepared pan. Sprinkle with white chocolate chips. Set aside ½ cup (125 mL) cinnamon swirl mixture and sprinkle with remaining swirl mixture. Top with remaining batter and sprinkle with remaining swirl mixture.
  6. Bake in preheated oven 70 to 75 minute or until toothpick inserted in center of cake comes out clean. Cool in pan on wire cooling rack for at least 30 minutes.

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