A slice of Einkorn Cherry Pistachio Coffee Cake on a plate with a piece cut off, next to rows of coffee cake slices

Einkorn Coffee Cake batter in a 9x13

A slice of Einkorn Cherry Pistachio Coffee Cake on a plate with two tall glasses of hot coffee, swirling with cream

A slice of Einkorn Cherry Pistachio Coffee Cake on a plate
In this recipe, salty-sweet pistachio streusel and fresh cherry jam top a layer of rich einkorn cake. This coffee cake is wonderful if...you’re having people over for brunch or for a special occasion, but it’s also quite simple to pull together just because. If you prefer other nuts rather than pistachios feel free to swap them in, and if you’re pinched on time you can use 1 ⅓ cups of your favorite chunky jam in lieu of making the cherry filling.

Note: For best results, remove your eggs and sour cream from the fridge 15 minutes before you begin to allow them to warm slightly.

Einkorn Cherry Coffee Cake with Pistachio Streusel

Ingredients

For the Cherry Filling:

  • 1 ¼ pounds (571 g) dark sweet cherries - fresh or frozen, stems removed, pitted and halved
  • ⅓ cup (66 g) granulated sugar
  • ¼ teaspoon kosher salt

For the Streusel:

  • 1 ½ cups (180 g) jovial All-Purpose Einkorn Flour
  • 1 cup (120 g) chopped roasted pistachios
  • ⅔ cup (140 g) light brown sugar 
  • ½ teaspoon cinnamon
  • ¼ teaspoon kosher salt
  • 8 tablespoons (118 g) cold unsalted butter, cut into ½ inch cubes

For the Cake:

  • 3 cups (360 g) jovial All-Purpose Einkorn Flour
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cardamom
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 12 tablespoons (170 g) unsalted butter, at room temperature, plus more for greasing the pan
  • 1 cup (200 g) granulated sugar
  • 4 large eggs
  • 1 ½ cups (360 g) sour cream
  • 1 teaspoon vanilla

Instructions

  1. Preheat the oven to 350° F. Butter and flour a 9x13” pan and set aside.
  2. Make the cherry filling: In a medium saucepan, bring the cherries, sugar, and salt to a boil. Reduce the heat to a simmer and stir frequently, smashing cherries with a wooden spoon until they’re softened and syrupy and most of the liquid has cooked down, about 20 minutes. Mixture will firm up a bit as it cools. You should be left with about 1 ⅓ cup of jammy cherry mixture. If yours remains liquidy after it cools, just strain away any excess.
  3. Make the streusel: In a medium bowl mix together the flour, pistachios, brown sugar, cinnamon, and salt. Cut the butter into the flour mixture with a pastry blender or working quickly with your fingers until the dry ingredients are completely incorporated and there are clumps the size of peas. Place in the freezer while you prepare the cake.
  4. Make the cake:  In a large bowl, sift together the flour, cinnamon, cardamom, baking powder, baking soda, and salt.
  5. In a standing mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 1 minute.  Reduce mixing speed to medium and add the eggs one at a time.  Mix in the sour cream and vanilla.
  6. Slowly fold in the flour mixture and mix until incorporated.
  7. Spoon the cake batter into the bottom of the prepared pan and spread with the back of the spoon. Spoon the cherry filling over the top and spread evenly. Sprinkle the top with all of the streusel mixture.
  8. Place the pan in the oven and bake for 55 to 60 minutes until the edges are golden brown. You can also insert a toothpick into the middle of the cake to see if it comes out clean, but don’t worry if your toothpick comes out covered with cherry filling.
  9. Let the cake cool completely before slicing. Cake is best served the day it's made, but is good for up to 3 days if covered and stored at room temperature.