Looking for something delicious to go with your morning coffee? This Mini Cherry Coffee Cake is the best accompaniment to your cafe. The moist and buttery cake has a layer of cinnamon, cardamom, and cherry streusel - then topped with even more for a delicious bite!
Prep Time15 minutesmins
Cook Time28 minutesmins
Total Time43 minutesmins
Course: Breakfast
Cuisine: American
Keyword: Cherry, Coffee Cake, Crumb Topping, Mini Cake, Small Batch, Streusel
Preheat the oven to 350Fdegrees and adjust the oven rack to the middle position. Line the cake pan with a strip of parchment paper long enough to hang over the sides. Lightly grease the pan.
Streusel Topping
In a small mixing bowl, add all of the ingredients for the Streusel Topping. Mix with a fork until well combined. You will have small lumps of butter, which is fine. Set the topping aside.
Cake
In a liquid measuring cup, add the milk, sour cream, egg, and vanilla extract. Stir until well combined.
In a medium mixing bowl, add the butter and sugar. Use a hand-held mixer to cream the butter and sugar on medium speed, until light and fluffy. Add half of the milk mixture and mix until combined - the batter will look a little curdled, which is fine.
Sift the flour, baking powder, baking soda, and salt over the top of the wet batter. Mix on low speed until no streaks of flour remain. Pour in the remaining milk mixture and continue to beat on low speed until mixed thouroughly and smooth. Do not over mix.
Pour half of the batter into the prepared cake pan. Sprinkle half of the streusel topping on top of the batter. Then sprinkle half of the cherries on top of the streusel. Pour the remaining batter on top, then repeat with the remaining streusel topping and cherries.
Bake for 28-34 minutes until the edges are golden and a toothpick inserted in the middle comes out mostly clean.
Cool in the pan set on a cooling rack for 10 minutes. Then lift the cake out of the pan using the parchment paper overhang, and cool completely on the wire rack before serving.