Do you ever kind of want pie, but you kind of want cake, and you want to eat it for breakfast? No? Just me? Well, that weird craving combination was the catalyst to the creation of this Cherry Upside Down Coffee Cake. And it might just be the next big thing in breakfast.
I mean… JUST LOOK AT IT. The top is an ooey gooey cherry layer that’s like the darker broodier cousin of pie filling. Then there is the cake layer, that’s basically two layers in itself–the top half is dense and almost fudgy in its texture because of the cherry juices, and the bottom is more of a traditional coffee cake, slightly crumbly. THEN THE BOTTOM IS A STREUSEL.
I have a problem: I am incapable of buying the right number of bananas. It does not matter how few I buy, we never eat them all before they get too soft. It doesn’t really help that bananas are only the perfect ripeness for eating for all of about 10 minutes either.
Because of this banana situation, I end up freezing all of the slightly overripe bananas. At any given time I have 4-6 bananas (sometimes 10-12) in my freezer. Sure, sure, they’re great for smoothies, but I’m too lazy to drag out my blender and have to clean it up just so I can make a smoothie. My blender is reserved almost exclusively for salsa making and frozen adult beverages.
More often than not my frozen bananas are destined for baked goods. Breads, cakes, muffins. Mmmm, muffins. Little cakelettes that are socially acceptable to eat for breakfast. An excuse to sneak chocolate chips into breakfast food? Yes, please.