Fresh Milled Cherry Coffee Cake

This fresh milled cherry coffee cake has the perfect mix of tart and sweet, is beginner friendly, and so delicious with a buttery streusel topping! Use this for brunch, afternoon tea, or as an easy dessert to bring to your next gathering. You’ll find it will disappear quickly, I could barely keep my toddler’s hands away!

If you’re new to home milled flour, welcome! It can feel overwhelming, but know that it can be easy! Follow the directions below for the best cherry coffee cake ever, you won’t even miss conventional flour. Seriously.

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Ingredients/Variations

Soft White Wheat Berries – You’ll want soft white wheat berries because they have lower protein and gluten than hard wheat, making your coffee cake delicate with a delicious crumb.

Cane Sugar – I use organic cane sugar but regular granulated sugar is fine.

Baking Powder – Helps to make the coffee cake rise, I use the one without aluminum

Salt – I use Redmond’s real salt

Ground Cinnamon – Gives a slight warm flavor

Cold Butter – I’ve found you can typically use salted or unsalted just based on preference. If you’re trying to cut back on salt then the unsalted is fine

Eggs – What holds everything together

Milk – Works to add moisture and tenderness to the crumb, always go for whole milk if you can.

Vanilla Extract – Store bought is fine, but I like homemade even better!

Cherry Pie Filling – The easy way to get fruit filling! I use Aldi’s, it’s dye-free and delicious

Nuts (optional) – I prefer mine without but you do you

Tools You’ll Need

• Mixing bowls
• Measuring cups and spoons
• (1) 9×13 baking dish or (2) 8×8 baking dishes
• Rubber spatula
• Pastry blender
• Whisk
• Grain mill (I’m using my Nutrimill Harvest that is just BEAUTIFUL)

Step-by-Step Instructions (with Photos)

Mill the flour
Mill into a fine flour and set aside 1/3 cup for the crumb topping.

Preheat oven
Set to 350° F. Prepare either (1) 9×13 baking dish or (2) 8×8 baking dishes by spraying with cooking spray, I use avocado oil. You can also use parchment paper.

Combine the dry ingredients
In a large mixing bowl add the fresh milled flour (except the 1/3 cup), 1 cup sugar, baking powder, salt, and ground cinnamon and whisk them together until combined.

Cut the butter into the dry mixture
Cut 2 sticks (1 cup) cold butter into small cubes and add them to the dry mixture. Using a pastry blender, cut in the butter until the mixture looks like crumbs.

Combine the wet ingredients
In a small mixing bowl add the eggs, milk and vanilla. Mix to combine and then add it to the dry ingredients + butter, it will be very lumpy.

Spread half of the batter into the prepared baking dish or dishes
Spread it out into an even bottom layer.

Evenly spread the cherry pie filling
Spread it out as best as you can to cover the batter layer.

Spread the remaining batter over the cherry pie filling
Add it to the dish in small globs using the spatula, don’t try to dump it and spread it. Then try to spread it out as best as you can so it covers the cherry pie filling without mixing with it.

Make the crumb topping
Add the remaining fresh milled flour and sugar to a small bowl and mix together. Then cut the remaining 2 tbsp butter into cubes and add it to the bowl. Cut it in with the pastry blender until the mixture looks like crumbs. If adding nuts then now is the time to stir them in.

Sprinkle the crumb topping over the batter in the dish evenly
Put it in the oven and bake for 45-50 minutes if using a 9×13 dish or 40-45 minutes for (2) 8×8 dishes or until a toothpick inserted in the middle comes out clean.

Let cool completely
Once cool you can add the glaze or enjoy it as is!

Fresh Milled Cherry Coffee Cake Recipe

Fresh Milled Cherry Coffee Cake

5 from 1 vote

This Fresh Milled Cherry Coffee Cake is the perfect blend of tart and sweet, with juicy cherry pie filling and a tender crumb. The buttery streusel topping adds the perfect touch to upgrade this homemade sweet for any brunch or dessert!

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Prep Time:20 minutes mins

Cook Time:45 minutes mins

Total Time:1 hour hr 5 minutes mins

Course: Brunch, Dessert

Cuisine: American

Keyword: afternoon, cherry, cherry pie filling, fruit, streusel topping, tea

Servings: 12 Servings

Ingredients

For the Cherry Coffee Cake

• 2 2/3 Cup Soft White Wheat Berries Unground 500g
• 1 Cup Sugar
• 1 Tbsp Baking Powder
• 1 Tsp Salt
• 1 Tsp Ground Cinnamon
• 2 Sticks Cold Butter 1 cup
• 2 Eggs Slightly beaten
• 1 1/4 Cup Milk
• 1 Tsp Vanilla
• 1 Can Cherry Pie Filling 21 oz can

For the Streusel Topping

• 1/4 Cup Sugar
• 1/3 Cup Fresh Milled Soft White Wheat Flour set aside from the original milled flour
• 2 Tbsp Butter

Instructions

Make the Cherry Coffee Cake

• Mill the 2 1/3 cup (500g) soft white wheat berries. Set aside 1/3 cup for the streusel topping.
• Preheat the oven to 350° F. Prepare either (1) 9×13 baking dish or (2) 8×8 baking dishes by spraying with cooking spray, I use avocado oil, you can also use parchment paper.
• In a large mixing bowl, add the dry ingredients: fresh milled soft white wheat flour, 1 cup sugar, 1 tbsp baking powder, 1 tsp salt, and 1 tsp ground cinnamon. Mix to combine.
• Cut the 2 sticks of butter into small cubes and spread over the dry ingredient mixture. With a pastry blender, cut in the butter until the mixture resembles small crumbs.
• In a separate bowl, add the wet ingredients: 2 slightly beaten eggs, 1 1/4 cup milk, and 1 tsp vanilla. Mix to combine.
• Then add the wet ingredients into the dry ingredients + butter mixture. Mix again until combined.
• Spread half of the batter into the bottom of the prepared baking dish(es). Spread the cherry pie filling on top as an even layer. Then spread the remaining batter over the cherry pie filling. Add it to the dish in small globs using the spatula, don't try to dump it and spread it. Then try to spread it out so it covers the cherry pie filling without mixing with it.

Make the Streusel Topping

• In a small mixing bowl, add the 1/4 cup sugar, 1/3 cup fresh milled soft white flour that was set aside and mix to combine. Cut up the 2 tbsp into small cubes and add them to the bowl. Cut in the butter using a pastry blender until it resembles small crumbs.
• Sprinkle the streusel topping evenly over the cherry coffee cake.
• Bake 45-50 minutes for a 9×13 baking dish or 40-45 minutes for 2 8×8 baking dishes or until a toothpick inserted in the center comes out clean.
• Let cool and enjoy!

How to Serve

• Drizzle a glaze: I use this powdered sugar glaze, I added some extra milk this time so it spread out more. Don’t forget to wait until the coffee cake is cooled completely to avoid the glaze melting.
• Sprinkle Raw Sugar: Sprinkle raw sugar over the top, I use turbinado sugar. Do this just before you put it in the oven.

How to Store

• Room temperature: Store covered for 3-4 days.
• Freeze: If your freezer has space, put the entire pan or just slices in the freezer uncovered for 10-15 minutes to set the icing. Then double-wrap the whole pan or individual slices in a layer of plastic wrap, followed by a layer of aluminum foil or a freezer bag. You can store it in the freezer for up to 1 to 2 months.

This fresh milled cherry coffee cake is buttery, sweet, and oh so delicious. Perfect for beginners and pros alike, make this coffee cake for your next gathering or simply enjoy it with a cup of coffee at home. I hope it becomes your next favorite recipe to make!

If you love it please let me know and leave a review in the comments!