Blog :: Ramblings of a health nut

Whole Wheat Cherry Crunch Coffee Cake

Posted on 14 Jun 2011 by maisha (posted in: blogs)

It is the peak season for cherries! Go out and buy them while they're at their best quality and price. You can never have too much cherries. If you happen to end up with more fresh cherries than you can possibly finish, a scenario which I find hard to believe, just freeze pitted cherries in zip-lock bags and use them in smoothies, (banana) soft serves, and baked goods.
Or you can make this delicious whole wheat cherry crunch coffee cake...

I spy with my little eye, something beginning with C. With a few modifications to make it more my kind of thing!

Whole Wheat Cherry Crunch Coffee Cake (yields one coffee cake)


    For the dough:
  • 285 g (~ 2 c) whole wheat flour
  • 16 g (2 tbsp) palm sugar
  • pinch of salt
  • 1/2 package (3 g) active dried yeast
  • 90 mL (6 tbsp) skim milk
  • 80 g (4 tbsp) becel calorie light margarine or some other light margarine
  • 1 large egg at room temperature
    For the filling:
  • one 185 g (6.5 oz) package Philadelphia Light cream cheese
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • ~ 60 g (1/2 c) chopped nuts (walnuts or pecans)
  • 200-250 g (7-9 oz) fresh cherries, pitted and halved
  • 2 tbsp ginger syrup or honey


  1. Mix all the dry dough ingredients together in a bowl. Add the margarine, egg, and milk, and use your hands to knead the dough until you get a smooth, elastic, but slightly sticky ball of dough.
  2. Cover the bowl with plastic wrap and let the dough rise in a warm place until doubled in size (about 1 hour).
  3. In the meantime prepare the filling: mix the cream cheese, powdered sugar, vanilla extract, and chopped nuts until creamy. Set aside.
  4. In a small saucepan, combine the cherries with the ginger syrup and let simmer on low heat while stirring/checking frequently until you get a cherry sauce. If it's too watery, you can add 1/2 tbsp of whole wheat flour.
  5. Now continue with your dough as instructed in the original recipe and as depicted in the photos below!
    E showing off his bakery skills. I always let him do the 'difficult' dough work, like braiding. Secretly he loves it ^^

  6. When you're done folding, cover the loaf with plastic wrap and let it rise again for about one hour.
  7. Bake the loaf in the oven until browned and the dough sounds hollow when tapped. Serve warm!


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