Ingredients

The following ingredients have 8 Servings
  • 1/4 cup butter
  • 3/4 cup coconut sugar (or brown sugar)
  • 1 tablespoon agave syrup
  • 2 cups pitted and halved fresh cherries
  • 1/2 cup melted butter
  • 3/4 cup coconut sugar (or brown sugar)
  • 2 large eggs
  • 1 cup greek yogurt
  • 1/2 cup buttermilk
  • 2 teaspoons vanilla extract
  • 1 cup white whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

Instruction

  • Make the cherry topping: Melt butter, sugar, and agave in a small saucepan over medium-high heat. Bring to a boil and stir occasionally until caramel is thickened and golden brown. Remove from heat and spread into the bottom of a greased 9-in round cake pan. Arrange halved cherries on top of caramel.
  • Make the coffee cake: In a large bowl, whisk butter, sugar, eggs, yogurt, buttermilk, and vanilla until smooth. Add flour, baking powder, baking soda, and salt. Gently fold until a smooth batter forms.
  • Spread batter over cherries and gently smooth top. Bake coffee cake at 350F 40-45 minutes or until a toothpick inserted in middle of cake comes out clean.
  • Cool cake 5 minutes then run a knife around the edges. Invert cake onto a serving plate and let cool 10 minutes before serving. Enjoy!