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Cherry-Streusel Coffee Cake

Recipe photo courtesy of Jonathan Lovekin

This cake is a sweet addition to any breakfast or brunch menu. This recipe was first published in "Martha Stewart's Baking Handbook."

Source: Martha Stewart Living, May 2007



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How would you rate this recipe?
  • effulgent7
    1 JAN, 2014
    Thought this was OK. the sour cherry taste didn't really come through as I was hoping. It was a sweet, moist cake that tasted great. Definitely watch the video as she gives some tips that are not in the recipe. I did sub sour milk+butter for the sour cream because I didn't have any! and I also used almost 2 cups of cherries.
  • dix72
    17 JAN, 2011
  • MS11767070
    25 DEC, 2010
    I have been making a similar fresh Blueberry Buckle for many years and in my anticipation to serve it to my family, drizzles the glaze on while the cake was still a bit too warm! It just melts into the streusel and becomes clear, which still tastes delicious, however, changes it's appearance. Allow the cake to become almost cool and it will be as "pretty as a picture"!
  • ACX37289150
    29 NOV, 2010
    Also-- My glaze, once drizzled on the cake, didn't look like the picture; it sort of disappeared. But it tasted wonderful, so that really didn't matter!
  • ACX37289150
    29 NOV, 2010
    I've had this recipe printed out for several years but had never made and am SO glad I finally did! It really was a crowd pleaser. There were no frozen sour cherries in grocery stores in my area, but I found canned tart cherries and used those. The can contained slightly more than one cup. Next time I might use them all, just stacked on top of one another, but this first time I used the amount specified and halved the rest and tossed them in a fruit salad.
  • junodog
    17 AUG, 2010
    This cake is great...I make it for clients of my catering business. It's very adaptable to variation of dried fruit, etc. You can never go wrong with Martha's recipes!

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