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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 Originally made with blueberries and raspberries, I changed it up to use what I had on hand, frozen marionberries and dried cherries.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.
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Marionberry Cherry Crumb Cake
Ingredients
Cake
- 3 cups all-purpose flour
- 1 ½ tablespoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter softened
- 1 ½ cups sugar
- 2 eggs
- 1 ⅓ cups milk
- 2 teaspoons vanilla
- 1 cup dried cherries
- 1 cup frozen marionberries
Crumb Topping
- ½ cup sugar
- ¼ cup all-purpose flour
- ¼ teaspoon ground cinnamon
- 3 tablespoons butter melted
Icing
- 1 cup powdered sugar
- 2 tablespoons milk
Instructions
- Preheat oven to 350 degrees. Grease and flour a 13-cup coffee cake pan, set aside.
- Stir together flour, baking powder, and salt. Set dry ingredients aside.
- 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.
- 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.
- Spoon half of the batter in bottom of prepared pan. Arrange berries evenly on top of batter, and then top with remaining batter.
- 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.
- 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.)
- Crumb Topping
- 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
- Icing
- Whisk together powdered sugar and lemon juice to create a thin glaze.
Notes
Lisa @ Sweet as Sugar Cookies
How in the world did you decorate your cake so prettily? That icing glaze looks like beautifully crocheted lace.
Barbara
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.
sara
This looks lovely! Definitely a coffee cake fit for a special breakfast!
Lindsey (Cafe Johnsonia)
Wow, Barbara! That looks fantastic. I love marionberries.
patsy
What a gorgeous coffee cake! I’m marking it to try soon!
foodwanderings
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!
Chaya
Marionberries are new to me. Blogging makes a good teacher. This is a beautiful cake, Barbara and I just printed the recipe up.
Rachel @ Baked by Rachel
That drizzle is absolutely calling my name!
sandie
Looks delicious Barbara!
Melissa B
Such a pretty cake! It looks ( and sounds ) so good!
I love crumb toppings!
Amber | Bluebonnets & Brownies
I love a crumb topping too, and a marionberry. Mmm, they remind me of summertime and happiness 🙂
Ashley @ Kitchen Meets Girl
You make the most beautiful cakes, Barbara!
Isabelle @ Crumb
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. 🙂
cookingrookie
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 🙂
Blog is the New Black
Looks delicious and gorgeous!
Jamie
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!
Rachel Cooks (formerly Not Rachael Ray)
What a gorgeous cake!
CJ at Food Stories
Wow, this is just beautiful. So glad you were able to make it your own 🙂
Rosa
A splendid coffee cake! Perfect with some coffee.
cheers,
Rosa
Sarah K. @ The Pajama Chef
glad you liked it! i love the glaze on this. there was one on the original recipe but I didn’t make it because it was just the two of us, but this fancifies it alot!
sippitysup
Marionberry is new to me. Wow… I pinned this beauty. GREG
Barbara
Thanks for the pin Greg! Marionberries are big juicy slightly tart blackberries.