• Cooking Time: 35/40
  • Servings:
  • Preparation Time:


Contributor: Adapted from Scones, Muffins, and Tea Cakes


  • 1/2 cup pecans or walnuts, roughly chopped
  • 1/2 cup brown sugar, firmly packed
  • 1/2 cup all purpose flour
  • 2 cups cherries (preferably red), washed and pitted
  • 4 tbsp. unsalted butter, melted
  • 1/2 tsp. cinnamon (optional)
  • CAKE:
  • 8 tbsp. unsalted butter, softened
  • 1/2 cup sugar
  • 1 large egg
  • 1/2 cup plain yogurt
  • 1 tsp. vanilla extract
  • 1-1/2 cups all purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt


  • Preheat oven to 350 degrees F.
  • Grease a 9-inch square baking pan.
  • Thoroughly combine all of the topping ingredients in a bowl with a fork or with your fingers.
  • Set aside.
  • Either with a wooden spoon or with a mixer, cream together the butter and sugar until light and fluffy.
  • Add the egg and mix well.
  • Add the yogurt and vanilla extract and mix until combined.
  • In a bowl, sift together the flour, baking powder, baking soda and salt.
  • Add to the batter all at once and mix just until the ingredients are wet.
  • Don't over mix the batter.
  • Spread the batter into the prepared pan.
  • The batter will be a bit sticky and might be difficult to spread but don't worry.
  • Level it off as best you can.
  • Sprinkle the prepared topping evenly over the batter.
  • Bake for 35 to 40 minutes, or until a tester comes out clean when inserted into the middle of the cake.
  • Let cool completely before removing the cake from the pan.

Categories: Bread  Coffee Cake 
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