January 15, 2011
Can you think of a better way to celebrate a long weekend than with an easy-to-make, fresh-out-of-the-oven coffee crumb cake?
Didn’t think so.
This coffee cake pairs cherries with in-season Meyer (or regular) lemons, giving this cozy winter treat a ‘lil taste of summer.
A funny thing happened as I was developing this recipe. I was moving faster than usual and went on autopilot. I combined the dry ingredients and then the wet: the milk and lemon juice. As I set the wet ingredients aside I realized that I’d started the process of making clabbered milk, aka homemade buttermilk.
I was annoyed in the first seconds following my realization. The idea was for the lemon juice to lend, well, lemon flavor and it wouldn’t do that now. But, oh wait! I was making a coffee cake with buttermilk. This was not a bad thing. (Duh.) The buttermilk would help yield a great, moist cake and I’d add more lemon juice to the batter to give the lemon flavor I was going for.
Yes. This was the plan. And, yes. It totally worked. This cake is heavenly, moist and buttery, spiked with bright lemon flavor, dotted with cinnamon crumble coated sweet cherries. Perfect served with your favorite hot drink.
Head on over the The Family Kitchen for the recipe and also a note on using cherries this time of year. The ones you’re seeing in your market right now are imported and probably conventional, which is important to know given that cherries are on the dirty dozen, a list of the 12 most pesticide ridden fruits and vegetables.
Meyer Lemon Cherry Coffee Cake (can be shared with kids 10+ mos*)
*Note: Though there is nothing in this cake that can’t be safely shared with younger than kids, I recommend this starting at 10+ mos due to the relatively high sugar content. Also, it’s easiest to share this with kids already successfully managing soft finger foods. No matter how old your eaters, be sure to serve age-appropriate portions and bite sizes.