Yeasted Sour Cherry Coffee Cake

Ingredients

• 2.5 cups All-purpose flour (for the cake base)
• 1 cup Whole milk (room temperature)
• 0.5 cup Granulated sugar (for the cake base)
• 2 pieces Large eggs (plus 1 extra yolk)
• 1 piece Egg yolk (extra yolk for richness)
• 1 teaspoon Kosher salt (diamond crystal or any fine kosher salt)
• 1 teaspoon Instant yeast (do not need to proof)
• 4 oz Kerrygold unsalted butter (1 stick, softened for the base)
• 1 pound Frozen sour cherries, pitted (thawed; about 3 cups)
• 1 whole Lemon (zest (≈1 tsp) and juice (≈2 tbsp))
• 1 teaspoon Vanilla extract (pure vanilla)
• 0.33 cup Granulated sugar (for filling) (≈1/3 cup)
• 2 teaspoons Cornstarch (for thickening the cherry sauce)
• 1 tablespoon Kerrygold unsalted butter (for filling) (adds shine and richness)
• 1 cup All-purpose flour (for streusel) (lightly packed)
• 0.5 cup Light brown sugar (packed)
• 0.5 teaspoon Ground cinnamon (optional, for streusel flavor)
• 4 oz Kerrygold unsalted butter (for streusel) (room temperature, cut into cubes)

Instructions

1. Macerate the cherries

   Combine thawed sour cherries, 1/3 cup sugar, the juice of the lemon, 1 tsp lemon zest, and 1 tsp vanilla extract in a bowl. Toss gently and let sit while you prepare the dough.

   Time: PT10M

2. Mix dry ingredients for the dough

   In the mixer bowl, whisk together 2.5 cups flour, 1 tsp kosher salt, and 1 tsp instant yeast.

   Time: PT5M

3. Cream butter and sugar

   Add 1 stick softened Kerrygold butter and 0.5 cup granulated sugar to the mixer. Beat on medium speed until light and fluffy.

   Time: PT5M

4. Add milk and vanilla

   Warm the milk slightly (no more than 110°F) and stir in 1.5 tsp vanilla. Add to the butter‑sugar mixture and beat until pale and fluffy.

   Time: PT3M

5. Incorporate eggs

   Add the 2 whole eggs and the extra yolk to the bowl. Beat on low speed until just combined.

   Time: PT2M

6. Combine wet and dry components

   With the mixer on low, add half of the dry flour mixture, then the remaining liquid (if any), then the rest of the flour. Mix just until a thick, elastic dough forms.

   Time: PT5M

7. Cold fermentation

   Transfer the dough to a greased 9x9 inch pan, smooth the top, cover loosely with plastic wrap, and refrigerate overnight (about 8 hours) to develop flavor and texture.

   Time: PT8H

8. Prepare the cherry filling

   Strain the macerated cherries, reserving the juice. Place the juice (and any released fruit) in a medium saucepan. Simmer over medium heat until reduced by half and syrupy, about 8‑10 minutes. In a small cup, dissolve 2 tsp cornstarch in 2 tsp water, then whisk into the simmering sauce. Bring back to a boil to thicken, then remove from heat and whisk in 1 tbsp butter. Let cool slightly.

   Time: PT10M

9. Make the streusel topping

   In a bowl combine 1 cup flour, 0.5 cup light brown sugar, 0.5 tsp cinnamon, and a pinch of salt. Add 1 stick cold Kerrygold butter cut into cubes. Using fingertips or a pastry cutter, work the butter into the dry mixture until it resembles coarse crumbs with some pea‑size pieces.

   Time: PT5M

10. Preheat the oven

    Set the oven to 350°F (177°C) and allow it to fully preheat.

    Time: PT5M

    Temperature: 350°F

11. Assemble the cake

    Remove the dough pan from the fridge. Spoon the cherry mixture evenly over the dough surface, then sprinkle the streusel topping over the fruit.

    Time: PT5M

12. Bake

    Place the pan in the middle rack and bake for 35 minutes, or until the cake is puffed, the center is set, and the streusel is golden brown.

    Time: PT35M

    Temperature: 350°F

13. Cool and serve

    Allow the cake to cool in the pan for 20 minutes before cutting into squares. Serve warm or at room temperature.

    Time: PT20M

Nutrition Facts

Calories

555

Protein

6 g

Carbohydrates

70 g

Fat

30 g

Fiber

3 g