I love desserts and snacking cakes like this. Ones that are incredibly fast and easy to make, but look so damn fancy when finished. Psst – It’s recipes like this one that help me look like I actually know what I’m doing in the kitchen.
It’s from Tasting the Seasons, a great new cookbook by Kerry Dunnington that I’ll be reviewing tomorrow. I wanted to share this recipe with you guys for a couple of reasons. It’s one of the most flavorful coffee cakes I’ve ever had, plus, the kids and Bo all loved it. On top of that, it literally takes five minutes to mix up the batter and pop it in the oven.
Now, because of the season, and lack of fresh cherries in my area, I’ve made it with canned too and still loved it. I’ve made it once with almond milk, and once with whole milk, so it’s easy to swap out with what you have on hand, with little difference in flavour. This also makes it easy to quickly whip up if someone pops in.
You can bake it in an 8” square pan, like a traditional coffee cake, but I have this pan that does six little circle cakes, which I love using. It’s great dusted with a little bit of powdered sugar, or with a bit of whipped cream and a fresh cherry on top.