Black Forest Coffee Cake brings cherries and chocolate to your day. Great with coffee or tea.
Coffee. Is my favorite. I am such a coffee lover and by the time the rest of my family decides to roll out of bed I am usually 2 cups in. The morning person in me really loves padding through the mostly dark house in the small hours of the morning, fingers curled around my favorite mug, as I move through my morning tasks.
I have a huge pecan tree in my backyard that hangs over the deck, and under it is usually where you can find me and my trusty cup of joe around 6 a.m., while my dogs run through the grass and make futile attempts at catching birds.
On happy days I have a little coffee break in the afternoon, and I love a breakfast-y snack on those breaks. Sometimes it’s granola (like this apple cinnamon gluten free granola), or a handful of olive oil roasted almonds. But there are some days - you know those days - that I am so thrilled to have a little bit of leftover breakfast cake hanging around. Cake for breakfast is where it’s at.
Coffee cakes are the best excuse to have cake for breakfast, and since this recipe makes so much, you are sure to have a piece hanging around for your afternoon pick-me-up.
This is a rich, buttery recipe with cherry pie filling and dark chocolate in every bite. The crumb is really tender and has a pretty pink tint from the cherries. Black Forest coffee cake is really perfect for brunches or a potluck because it’s big enough to serve a crowd. Sure to be a hit at any holiday table!
It doesn't need a thing on it - other than that magnificent streusel topping, of course. DO NOT skip that! Turbinado sugar makes it something truly special, adding extra crunch to every nibble. You'll want a nice strong coffee to go with this cake too - something to stand up to its sweetness and enhance your afternoon snack. Turn that snack into a moment to savor - the beautiful Fall day, the crisp, clear weather, or just the beautiful coffee in your cup.
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