Coffee cake will brighten your day | The Wilson Times
The Wilson Times


Coffee cake will brighten your day

Posted on January 13, 2022

Find a reason to make this delicious coffee cake that features dried cherries and delicious topping.

Lisa Boykin Batts | Times

Find a reason to make this delicious coffee cake that features dried cherries and delicious topping. | 252-265-7810

Lisa Boykin Batts

Lisa Boykin Batts

There are magazines in almost every room at my house. Between my cooking magazines and my husband’s music and history publications, there’s never a shortage of things to read.

The problem for me is getting motivated or finding the time to read them.

A few days after Christmas, I sat down on the couch after supper and pulled a pile of my magazines off the coffee table. Most were still in the plastic bag they were delivered in.

I’m a little embarrassed to admit it, but not only did I have the Christmas magazines in that stack, but I also had the unread Thanksgiving issues as well. It’s been worse over the years, though, when I’ve opened an entire year’s subscription in one sitting.

So I sat there that night and read through six or seven issues and learned about Thanksgiving dinner sides I never had the chance to make and Christmas cookies that went unbaked at my house.

I tore out one recipe from a Southern Living and stacked up the magazines to offer to my coworkers the next day.

The recipe I saved was morning glory coffee cake that’s actually called Christmas morning coffee cake on the Southern Living website. The next time I was at the grocery store, I bought the few items I didn’t have on hand so I could make this cake that features dried tart cherries in the cake and nuts in the topping. It was the cherries that enticed me enough to make this cake.

I decided to make the cake on New Year’s Eve and took out two sticks of frozen butter early in the day so they would soften.

I used my stand mixer to prepare the batter, and even followed the directions by letting the butter mix for four minutes.

It didn’t take too long to assemble the cake batter and topping and pop it in the oven. I only made a few changes. I used 1 3/4 cups of sugar instead of 2, and I used pecans instead of pistachios. My husband and I decided not to add the glaze to our cake. It really isn’t necessary.

My mouth started watering as soon as we started smelling the buttery deliciousness of this cake while it baked. I even got a hint of the cherry aroma.

Although I was impatient, I waited the full 30 minutes for the cake to cool before I successfully removed the cake from the Bundt pan. (Thank you, Baker’s Joy.)

I immediately cut a slice for myself and tried this beautiful creation. I immediately told my husband it might be the best thing I’ve every baked. Yes. I liked it that much. He did too.

We shared our cake with several family members who all gave it their seal of approval as well.

This really is a special cake, and I’m already thinking of a special occasion/ excuse to make it again.

Lisa Boykin Batts has been writing a weekly food column since 2001. Her column includes recipes she and her family enjoy.

Morning Glory Cake

Don’t hesitate to try this delicious cake. The cherries add such a nice touch.

Baking spray with flour

3 cups all-purpose flour

1 teaspoon kosher salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

2 cups granulated sugar (I used 1 3/4 cups)

1 cup unsalted butter, softened (I used salted)

2 teaspoons vanilla extract

4 large eggs

2 cups sour cream

1 cup dried tart cherries, chopped*


3/4 cup shelled roasted, salted pistachios, chopped (I used pecans)

1/2 cup all-purpose flour

1/2 cup firmly packed light brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon fresh ground nutmeg

1/4 teaspoon kosher salt

1/3 cup unsalted butter, melted


1 cup powdered sugar

5 tablespoons heavy cream

Preheat oven to 325 degrees. Grease a 10-inch tube pan with baking spray with flour.

Cake: Whisk together flour, salt, baking powder and baking soda in a bowl. Beat together sugar and butter on medium-high speed with a stand mixer fitted with the paddle attachment until light and fluffy, about 4 minutes. With mixer on low speed, add vanilla and eggs, 1 at a time, beating well after each addition. Add flour mixture and sour cream alternately to butter mixture, beginning and ending with flour mixture. Fold in dried cherries. Pour batter into prepared tube pan.

Topping: Stir together pistachios, flour, brown sugar, cinnamon, nutmeg and salt until combined. Stir in butter. Sprinkle over batter.

Bake in preheated oven until a wooden pick inserted in center comes out clean, 65 to 70 minutes. Cool in pan 30 minutes. Remove from pan; place streusel side up on a platter. Whisk together powdered sugar and cream until smooth. Drizzle over cake.

Southern Living

* RECIPE NOTES: Reggie and I got tired of cutting the cherries with kitchen shears, so we used 1/2 cup chopped and 1/2 cup not chopped. I really liked it this way. We also decided not to use the drizzle. The other changes I made are included in the ingredient list.

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