Cherry Zucchini Coffee Cake RecipeJocelyn Brubaker | Inside BruCrew Life
Cherry zucchini coffee cake might be unexpected, but it’s so delicious! The crumble topping and glaze take it over the top.
So, the other day I realized that I was out of butter. I have no idea how a crazy baking blogger runs out of butter.
Usually our fridge is well stocked with sticks and sticks of butter goodness because you never know when you need to make cookies.
Anyway, I decided to make a quick run to Target for some more butter. That’s where my logic when downhill. A run to Target can never be classified as quick. And that day was no exception.
I walked into the store and promptly forgot why I was there. First, I looked over the $ spot because there is always something fun to throw in the shopping cart.
Then I headed over to the shoes and clothing aisles. After mindlessly wandering and trying on a few different outfits, I headed to the home décor.
Our kid’s bathroom needed some fresh accessories, so I was hoping to find something inexpensive yet cute.
From there I headed into the seasonal aisles where I found the best Hershey kisses ever.
That’s when I started noticing it. It seemed like every place I looked I saw an employee standing there or walking by.
At first, I didn’t really give it much attention. Until I started seeing more and more employees all over the place. That’s when I realized that I had been wandering the store aisles for two hours.
TWO HOURS you guys.
I’m sure it was just coincidence that I was seeing employees, but paranoia set in, and I was sure they were following me because they thought I was stealing something.
I mean who else mindlessly wanders all the aisles of the store midmorning for hours and hours? At that point, I decided it was time to get the butter and get out.
And what did all that paranoia and drama end in? Cake of course. When I’m stressed (or paranoid) I like to bake. At first, I was going to make another Sour Cream Coffee Cake because it’s one of my favorite breakfast cakes.
But then I realized that I had some leftover zucchini from making these Bacon Cheeseburger Stuffed Zucchini for dinner the other night. So, I decided to use the butter and zucchini to make a crumble topped coffee cake.
Have you ever wondered why it is called a coffee cake when there is no coffee in the recipe?
These soft tender cakes topped with streusel are usually served alongside a cup of coffee or tea for breakfast.
Coffee cakes also stand out from other cakes because they usually have a drizzle of glaze instead of a thick layer of frosting.
How to make a Cherry Zucchini Coffee Cake:
Preheat the oven and spray a springform pan with nonstick spray.
Mix together the crumble topping and set aside.
Beat the butter and sugars until light and creamy. Add the eggs, sour cream, and vanilla and mix again.
Stir together the dry ingredients and slowly add them to the butter mixture.
Add some shredded zucchini, diced cherries, and pecan chips to the cake batter gently.
Spoon the mixture into the prepared pan and top with the crumble topping.
Bake and cool the cake. Remove the sides of the pan and drizzle the top of the cake with a sweet glaze.
The addition of cherries was a last-minute addition that ended up being so delicious! I’m so glad I decided to use fresh cherries instead of the maraschino cherries in the pantry.
Although, I really think either one would work and would be delicious in this easy coffee cake if that’s all you have. I also think mini chocolate chips would be awesome in it too.
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Cherry Zucchini Coffee Cake Recipe
IngredientsFor the Crumble:
- 1/2 cup Brown Sugar
- 1/2 cup All-Purpose Flour
- 1 teaspoon Cinnamon
- 4 tablespoons Cold Butter
- 1/2 cup Finely Chopped Pecans
- 1/2 cup Butter
- 1/2 cup Granulated Sugar
- 1/2 cup Brown Sugar
- 2 Eggs
- 1/2 cup Sour Cream
- 1 teaspoon Pure Vanilla Extract
- 2 cups All-Purpose Flour
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 1/2 teaspoons Cinnamon
- 3/4 teaspoon Ground Nutmeg
- 1/2 teaspoon Ground Ginger, For the Cake
- 1/4 teaspoon Ground Cloves
- 1 cup Finely Grated Zucchini
- 1 cup Diced Fresh Cherries
- 1/2 cup Chopped Pecans
- 1 1/2 cups Powdered Sugar
- 2 tablespoons Milk
- Preheat the oven to 350°F. Spray a 9-inch springform pan with nonstick spray.
- Mix together the crumble ingredients until it resembles sand and crumbs. Set aside.
- Beat the butter and sugars until light and creamy. Add the eggs, sour cream, and vanilla and beat again.
- Stir together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Slowly mix the dry ingredients into the butter mixture.
- Add the shredded zucchini, diced cherries, and pecans and stir gently.
- Spoon the mixture into the prepared pan. Top with the crumbs. Bake for 55-60 minutes.
- Remove from the oven and cool completely. Remove the sides of the springform pan.
- Whisk together the powdered sugar and milk. Drizzle on top of the cake and let set.
- Jocelyn Brubaker
- Cooking Method:
- Breakfasts, Brunches, Cherries, Zucchini, Quick Bread, Baking, Baked, Bundt Cakes, Cakes, Easy Desserts, Easy, Coffee Cake
- Related Recipes:
- Breakfast Recipes, Brunch Recipes, Cherry Recipes, Zucchini Recipes, Quick Bread Recipes, Baking Recipes, Baked Recipes, Bundt Cake Recipes, Cake Recipes, Easy Dessert Recipes, Easy Recipes, Coffee Cake Recipes
- Recipe Yields:
- 1 9" cake
- Prep Time:
- Cook Time:
- Total Time:
- Related Post:
Author: Jocelyn Brubaker
Recipe Yields: 1 9" cake
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 80 minutes
Amount Per Serving