Buttermilk Cherry Coffee Cake

Cake Ingredients:

2 cups all purpose flour

1 stick + 6 Tbsp unsalted butter, room temperature

1 cup granulated sugar

2 eggs

1 tsp. Baking powder

1 tsp. Baking soda

½ tsp kosher salt

1 cup buttermilk

1 tsp vanilla extract

¾ cup Just Jan’s Cherry spread, warmed

Streusel Topping:

¾ cup chopped pecans (you can use walnuts)

½ cup all purpose flour

⅓ cup granulated sugar

⅓ cup golden brown sugar

2 Tbsp butter, room temperature

1 tsp cinnamon

⅛ tsp cardamom

Preheat oven to 325 degrees. Grease an 8”x12” baking dish.

In a medium bowl mix together the streusel ingredients working the butter in until you have crumbly mixture. Set aside.

In a large mixing bowl or stand mixer with the paddle attachment on medium speed mix the butter and sugar until pale yellow. Add the eggs one at a time beating well after each addition.

In a separate bowl mix the flour, salt, baking powder and baking soda. 

Measure the buttermilk and add the vanilla, stir. With your beater set on low speed, alternate adding the flour mixture and buttermilk to the butter and sugar. Begin and end with the dry ingredients.

Pour 3/4 batter into prepared pan. Dollop the warmed cherry spread across the top and gently spread with an offset spatula. Pour the remaining batter on top and spread evenly. Sprinkle with the streusel topping and bake for 40-45 minutes or until golden brown and a toothpick inserted comes out clean.

Let cool 20-30 minutes before cutting.