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 Originally made with blueberries and raspberries, I changed it up to use what I had on hand, frozen marionberries and dried cherries.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
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.
Chung-Ah | Damn Delicious
What an awesome mother’s day recipe. This cake is absolutely gorgeous, and I’m sure it would be a hit with everyone. Well done!
Maya
I love crumb cakes! This one looks beautiful and yummy:) Piece of Art!
Lisa
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.
Nina
I have never heard about marionberry.looks great….perfect way of starting my day:)
kristy
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
Angie@Angie's Recipes
Love how you drizzled the glaze! So pretty!
Susan
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!
Georgia @ The Comfort of Cooking
What a beautiful springtime cake! It looks so flavorful and perfect for any warm weather celebration. Thanks for sharing, Barbara!
Rocky Mountain Woman
It’s so pretty! I love cakes like this one with fruit and crumbly toppings…
Susie Bee on Maui
Wow, that is one beautiful cake! Would be perfect for Mother’s Day brunch. Lovely SRC post!
Katie {Epicurean Mom Blog}
Oh Barbara! This looks sooo good! Love the beautiful weaving on the cake!! Gorgeous!!
Kim Bee
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.
Lynda
Such a pretty looking cake Barbara. And it sounds delicious with those berries.
Kitchen Belleicious
the glaze on this itself is phenomenal. I have never used marionberries before but you bet I am headed to the store as soon as I can to find some!
Jenn and Seth (@HomeSkilletCook)
this looks delicious! if only i could get a hold of some marionberries!
Barbara
Thanks! I picked up a bag of frozen Marionberries at Costco. I’m sure it would be great with almost any berry.
Deb
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!
Cathy at Wives with Knives
You picked a good one for this month’s SRC!. I love a good coffee cake, especially when it’s made with Oregon berries and has a streusel topping. Delicious.
Sanjeeta kk
Wonderful..never tried a crumb cake before..that drizzle over the cake is making me crazy….
Katrina @ Warm Vanilla Sugar
I’m such a sucker for coffee cake. Yours sounds delicious!
Coleens Recipes
I’ve never heard of a marion berry, very interesting. BEAUTIFUL cake!!!