Dried Cherry, Orange and Pecan Coffee Cake

I remember the first time I truly appreciated the magic of coffee cake. It wasn’t some fancy bakery creation, but a simple, slightly rustic cake my grandmother used to bake on Sunday mornings. The scent of cinnamon and toasted pecans would fill her cozy kitchen, a beacon of warmth and comfort. That particular coffee cake, studded with dried fruit and zesty orange, was more than just a treat; it was a symbol of family, togetherness, and the simple joys of life. This recipe, inspired by those cherished memories, aims to recreate that same feeling of home-baked happiness.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 45-50 minutes
• Total Time: 1 hour 10 minutes
• Servings: 16
• Yield: One 9×13 inch cake
• Dietary Type: Vegetarian

Ingredients

• 3 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cardamom
• 1/2 cup dried cherries, coarsely chopped
• 1/2 cup pecans, coarsely chopped
• 3/4 cup evaporated cane juice, sugar
• 1/2 cup ghee (clarified butter)
• 3 eggs
• 1 teaspoon vanilla
• 1/2 teaspoon orange extract
• 1/2 cup milk
• 1/2 cup fresh orange juice
• 3 tablespoons orange marmalade
• 3/4 cup mandarin orange, well-drained and coarsely chopped (one small can)
• 2 tablespoons powdered sugar, for topping (optional)

Equipment Needed

• 9 x 13-inch baking pan
• Large bowl
• Separate bowl
• Sifter
• Whisk
• Measuring cups and spoons
• Rubber spatula or wooden spoon
• Toothpick

Instructions

1. Begin by preheating your oven to 350°F (175°C). While the oven warms, grease a 9 x 13-inch baking pan thoroughly. This will prevent the coffee cake from sticking and ensure easy removal after baking.

2. In a large bowl, sift together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cardamom. Sifting ensures that these dry ingredients are evenly distributed throughout the batter, leading to a more consistent and tender cake. After sifting, stir in the coarsely chopped dried cherries and pecans. Coating the dried fruit and nuts in flour helps prevent them from sinking to the bottom of the cake during baking.

3. In a separate bowl, cream together the evaporated cane juice (sugar) and ghee (clarified butter) until the mixture is light and fluffy. This process incorporates air into the fat and sugar, which contributes to the cake’s light and airy texture. Once creamed, whisk in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Follow this with the vanilla extract and orange extract, mixing until well combined.

4. Gradually fold the creamed mixture into the dry ingredients a little at a time, working as lightly as possible. Alternate adding the dry ingredients with the milk and fresh orange juice. Begin and end with the dry ingredients. Be careful not to overmix the batter; overmixing develops the gluten in the flour, resulting in a tough cake. Stir until just blended. A few streaks of flour are acceptable at this stage.

5. Pour half of the batter into the prepared baking pan. Spread the batter evenly across the bottom of the pan.

6. Spoon the orange marmalade evenly over the batter. Then, distribute the chopped mandarin oranges evenly over the marmalade.

7. Carefully pour the remaining batter over the oranges, spreading it to cover the filling completely.

8. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. If the top of the cake starts to brown too quickly, you can loosely tent it with aluminum foil for the last 15 minutes of baking.

9. Remove the coffee cake from the oven and let it cool completely in the pan before serving. This allows the cake to set properly and makes it easier to slice.

10. Once cooled, sprinkle with powdered sugar if desired, for an added touch of sweetness and visual appeal.

Expert Tips & Tricks

• For a more intense orange flavor, add a teaspoon of orange zest to the batter.
• If you don’t have ghee, you can substitute it with melted unsalted butter.
• To prevent the dried cherries from clumping together, toss them with a tablespoon of flour before adding them to the dry ingredients.
• Make-ahead tip: The batter can be prepared a day in advance and stored in the refrigerator. Bring it to room temperature before baking.
• If your oven tends to bake unevenly, rotate the pan halfway through the baking time to ensure even browning.
• To test for doneness, gently press the top of the cake. If it springs back, it’s likely done. If it leaves an indentation, it needs a few more minutes in the oven.

Serving & Storage Suggestions

Serve this delightful coffee cake warm or at room temperature, accompanied by a cup of coffee or tea. It’s perfect for breakfast, brunch, or as a sweet treat any time of day.

To store leftovers, wrap the coffee cake tightly in plastic wrap or place it in an airtight container. It will keep at room temperature for up to 2 days, in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

To reheat, wrap a slice of coffee cake in foil and warm it in a preheated oven at 300°F (150°C) for about 10 minutes. You can also microwave it for 20-30 seconds, but be careful not to overheat it, as it can become dry.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	204.3 kcal	N/A
Calories from Fat	94 g	46%
Total Fat	10.4 g	16%
Saturated Fat	4.8 g	23%
Cholesterol	57.4 mg	19%
Sodium	244.6 mg	10%
Total Carbohydrate	23.6 g	7%
Dietary Fiber	1.3 g	5%
Sugars	4.2 g	16%
Protein	4.3 g	8%

Variations & Substitutions

• Gluten-Free: Substitute the all-purpose flour with a gluten-free blend. Be sure to add a teaspoon of xanthan gum for improved texture.
• Dairy-Free: Replace the milk with almond milk, soy milk, or oat milk. Use a plant-based butter substitute instead of ghee.
• Nut-Free: Omit the pecans or replace them with sunflower seeds or pumpkin seeds.
• Seasonal Variation: In the fall, try using dried cranberries and chopped apples instead of cherries and oranges. Add a pinch of apple pie spice for extra warmth.
• Citrus Boost: Add the zest of one lemon or grapefruit for a different citrus profile.

FAQs (Frequently Asked Questions)

Q: Can I use fresh cherries instead of dried cherries?
A: Yes, you can use fresh cherries, but be sure to pit and halve them before adding them to the batter. You may also need to reduce the amount of liquid in the recipe slightly, as fresh cherries will release moisture during baking.

Q: Can I freeze this coffee cake?
A: Absolutely! Wrap the cooled coffee cake tightly in plastic wrap and then in foil before freezing. It can be stored in the freezer for up to 2 months. Thaw overnight in the refrigerator before serving.

Q: What can I use instead of evaporated cane juice?
A: Granulated sugar or brown sugar can be used as a substitute for evaporated cane juice. Keep in mind that brown sugar will add a slightly molasses-like flavor to the cake.

Q: Why did my coffee cake sink in the middle?
A: This can happen if the oven temperature is too low, if the cake is underbaked, or if the batter is overmixed. Make sure your oven is properly preheated and test for doneness with a toothpick. Avoid overmixing the batter to prevent a tough texture.

Q: Can I add a glaze to this coffee cake?
A: Certainly! A simple powdered sugar glaze made with orange juice or milk would be a delicious addition. Whisk together powdered sugar with enough liquid to reach a pourable consistency and drizzle it over the cooled cake.

Final Thoughts

This Dried Cherry, Orange, and Pecan Coffee Cake is more than just a recipe; it’s an invitation to create a warm and inviting atmosphere in your own kitchen. Whether you’re baking it for a special occasion or simply to brighten a weekday morning, I hope it brings you as much joy as it brings me. Don’t be afraid to experiment with variations and make it your own. And most importantly, savor every delicious bite! I’d love to hear about your baking adventures and any creative twists you add to this recipe, so please share your feedback. Perhaps a scoop of vanilla ice cream on a warm slice would be the perfect pairing? Happy Baking!