A Breakfast Potluck

Last week the gang got together for what has to be my favorite themed potluck yet – breakfast!

I was torn between making my cinnamon rolls (sans cranberries) and a new twist on my coffee cake. I decided on the latter simply because it’s a much easier dish to make, especially having just returned home from vacation.

I decided to try putting fresh cherries in the center of the coffee cake. Brilliant idea, if you ask me. I’ve really been on a cherry kick lately, and it’s a fruit my little man enjoys snacking on, too. (I was very close to adding blueberries to the filling as well – next time!) For the topping I decided to go with dark brown sugar and cocoa powder instead of my typical cinnamon. The subtle smokiness of the dark brown sugar and the hint of chocolate complimented the cherries beautifully. A perfect summer breakfast treat.

Be sure to scroll past my recipe to see what other creations joined the buffet line!

Cherry Coffee Cake

Ingredients for topping:

  • 3/8 C flour
  • 1/3 C dark brown sugar
  • 1 tsp cocoa powder
  • pinch of salt
  • 2 1/2 tbsp butter, at room temperature
  • 1/4 C rolled oats

Ingredients for cake:

  • 2 C + 1 tbsp flour, divided use
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 stick butter, at room temperature
  • 1 C sugar
  • 2 eggs
  • 2 tsp vanilla paste (I used Nielsen-Massey)
  • 1 C Greek yogurt (I used Stonyfield Organic)
  • 1 1/4 C pitted and chopped fresh cherries


  1. Make the topping: whisk together the flour, sugar, cocoa powder, and salt. Using your fingers, break the butter into small pieces and combine with the topping. After combined add the oats. Set aside.
  2. Preheat oven to 350 degrees F. Line an 8×8″ square cake pan with foil and grease.
  3. Make the cake: In a large bowl whisk together 2 C flour, baking powder, baking soda, and salt.
  4. In a the bowl of a stand mixer beat butter and sugar until fluffy. Add eggs one at a time. Add in the vanilla paste.
  5. Incorporate a third of the dry ingredients into the wet ingredients. Once combined add 1/2 C of yogurt. Add another third of the dry ingredients. Once combined add the last 1/2 C of yogurt. Add in the final third of the dry ingredients.
  6. Toss cherries in remaining flour.
  7. Assemble the cake: Place half of the cake batter in the prepared cake pan. Evenly distribute the cherries and top with remaining batter. Top the cake with the topping from step 1.
  8. Bake for 65 minutes, or until a knife comes out cleanly.
  9. Allow cake to cool for at least 5 minutes and remove the cake from the pan by the foil. I found this flavor of coffee cake to be best served warm.

cherry coffee cake  Sew You Think You Can Cook

Here’s a sampling of the other dishes brought to the breakfast potluck:

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