Marionberry Cherry Crumb Cake

A moist, tender vanilla coffee cake filled with tart marionberries and dried cherries crowned with a sweet, crumbly topping and glaze. A perfect way to start the day. 

My Secret Recipe Club blog this month is The Pajama Chef. Sarah has a passion for cooking and baking, as well as hanging out in her pajamas. She’s an avid runner and has lots of great, healthy meal recipes on her blog.

While I love a great, healthy recipe as much as the next person, I headed to her delicious dessert section first. Sarah’s Cinnamon Sugar Apple Cake looked like a recipe my family would love so I bookmarked it. Later when I came back to print the recipe, Sarah had just posted a Royal Berry Coffee Cake which looked to good to pass up.

Sarah’s mom made this coffee cake for her years ago from a recipe she found in the newspaper. Originally made with blueberries and raspberries, I changed it up to use what I had on hand, frozen marionberries and dried cherries. I love a crumb topping on coffee cake, so I reduced the batter by one third and added a crumb topping, along with a light glaze.

This is a fabulous coffee cake and would be perfect for Mom on Mother’s Day. Thanks Sarah and Sarah’s mom for sharing it.

Marionberry Cherry Crumb Cake

Marionberry Cherry Crumb Cake

Ingredients

  • 3 cups all-purpose flour
  • 1 1/2 tablespoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 1/3 cups milk
  • 2 teaspoons vanilla
  • 1 cup dried cherries
  • 1 cup frozen marionberries
  • Crumb Topping
  • 1/2 cup sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 3 tablespoons butter, melted
  • Icing
  • 1 cup powdered sugar
  • 2 tablespoons milk

Directions

  1. Preheat oven to 350 degrees. Grease and flour a 13-cup coffee cake pan, set aside.
  2. Stir together flour, baking powder, and salt. Set dry ingredients aside.
  3. Cream butter in a stand mixer. Gradually beat in sugar. Add eggs one at a time beating well after each addition until mixture is light and fluffy.
  4. Stir vanilla into milk in a measuring cup. Then, alternate adding dry and wet ingredients to the cream and sugar mixture, beating well after each addition. Mix in dried cherries.
  5. Spoon half of the batter in bottom of prepared pan. Arrange berries evenly on top of batter, and then top with remaining batter.
  6. Bake in preheated oven 25 minutes. Sprinkle crumb topping on top of cake and return to the over for an addition 20 to 30 minutes, or until toothpick inserted in cake comes out clean. Total bake time will be 45 -55 minutes.
  7. Cool for 10 minutes before removing from pan. Drizzle icing on cake. Cool completely on a wire rack before serving. (Unless you're like us and would rather eat it hot even though the cake doesn't cut as well.)
  8. Crumb Topping
  9. Combine sugar, flour, and cinnamon in a mini food processor or bowl. Add butter and process, or cut in if doing by hand, until mixture is crumbly. Sprinkle over batter
  10. Icing
  11. Whisk together powdered sugar and lemon juice to create a thin glaze.

Notes

adapted from The Pajama Chef

http://www.barbarabakes.com/2012/05/marionberry-cherry-crumb-cake/

Visit the Secret Recipe Club for information on how to join in the fun.






Don't miss out on a new recipe. Subscribe to Barbara Bakes by Email

Some of the links in my posts may be “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Thank you for supporting Barbara Bakes when you shop!

Comments

    Leave a Comment:

  1. Mari says

    This cake looks fabulous and I am making it this weekend… I don’t know what size the cake pan is, thanks,m

  2. says

    I’ve never had a marionberry before – but I think I’d love them! And your drizzle on top of the cake is gorgeous and perfect!

  3. says

    I have yet to try a marionberry, but I suppose I could sub most any berry with the dried cherries, if need be, even snozzberries. I really wish they existed. Beautiful cake, Barb..showstopper, for sure.

  4. says

    Oh boy, it’s sugar high Friday and you just tempted me with this gorgeous looking crumb cake. Slurppp…. Wish I could have a slice right now. :o)
    Have a good day.
    Kristy

  5. says

    I love how you drizzled on the glaze! Very pretty.

    I’ve never seen marionberries here so I guess I’ll have to stick to the original :) Can’t wait to try it!

  6. says

    Okay I am still stuck on what a marionberry is. I need to consult google when I leave here. Lol. This looks sinfully delicious. Love the dripping icing.

  7. says

    Since berry season is just starting here in coastal California this coffee cake would indeed be perfect for Mother’s Day. A great recipe, seasonal and easily packaged for a spring adventure!

    • says

      Thanks Lisa! I just put the icing in a baggie and snip off a small piece in the corner and swirl on the icing. So easy and less mess too.

  8. says

    Barbara, i didn’t even know what marionerries were until i came here. I was thinking Marion Berry as in the corrupt ex DC mayor and I thought nah imposiible! :) Love this crumble cake!

  9. says

    Marionberries are new to me. Blogging makes a good teacher. This is a beautiful cake, Barbara and I just printed the recipe up.

  10. says

    I’m such a sucker for a fruit-filled coffeecake and for anything with a streusel topping, so I wholeheartedly love this pick! Marionberries and dried cherries sounds lovely sounds like a great combo (as does the original combo on Sarah’s blog, for that matter)… they’re almost impossible to get where I am, so I’m doubly jealous that you got to eat this cake AND have access to marionberries. :)

  11. says

    This is a gorgeous cake! I don’t think I’ve ever tried marionberry, but I hear about it all the time recently. I wish I could have a slice of that cake to taste it…

    p.s. thanks so much for contributing this to RecipeNewZ – I am so happy to see your posts :-)

  12. says

    I have never heard of marionberries! I’m intrigued! And you know how nuts we are about coffee cakes like this, especially with fruit inside. Gorgeous cake, gorgeous baking as always, Barbara!