Tasty Tuesday ~ Fresh Cherry Coffee Cake

This month I've started filling up my empty freezer and pantry shelves with frozen and canned goods.  It's exciting (at least for me) to see all my hard work being lined up on the shelves for winter.  A couple weeks ago we picked a bunch of cherries that I canned and dried.   I had a few left over that I used to make this tasty coffee cake.  Hubby said it was one of the best he's had because it was really moist.

Ingredients

• 1 1/2 cups cherries, pitted and halved
• 2 tablespoons flour
• 2 cups flour
• 1 teaspoon salt
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 2/3 cup melted coconut oil or butter
• 2 eggs
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1 cup milk (Twin Brook Creamery is the best!)

Directions

Preheat oven to 325 degrees F (165 degrees C). Grease and lightly flour a 10 inch tube pan. Place cherries in a bowl and toss gently with 2 tablespoons flour. Set aside. Stir together the flour, salt, baking powder, and cinnamon in a medium bowl. Beat together the oil (or butter), eggs, sugar, vanilla extract, and milk until smooth in a large mixing bowl. Stir in the flour mixture until smooth. Fold in the cherries. Pour batter into prepared pan.  Bake in preheated oven until toothpick inserted into cake comes out clean, about 60 minutes. Cool in pan 10 minutes, then turn out onto a serving plate or wire rack.           

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