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Sweet Cherry Coffee Cake


For the Crumb Topping:
¾ cup (115 grams) whole wheat pastry flour
3 tablespoons (40 grams) granulated sugar
3 tablespoons (40 grams) brown sugar, light or dark is fine
½ teaspoon (2 grams) sea salt
As much cinnamon as you like (I err on the side of a generous pinch)
6 tablespoons (84 grams) butter, melted
For the muffin batter:
1¾ cups (262 grams) flour
⅓ cup (70 grams) granulated sugar
½ teapsoon (2 grams) sea salt
1 tablespoon (15 grams) baking powder
2 large eggs
4 tablespoons (56 grams) butter, melted
1 teaspoon (5 ml) vanilla extract
1 cup (237 ml) wel-shaken buttermilk
1 ¼ cups (1173 grams) pitted bing cherries, cut in half



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