Cherry Coffeecake

Closeup Cherry Coffee Cake on white plate

I have been on a cherry recipe kick lately.  Everyone seems to love cherry anything!  Cherry Coffee Cake is no exception to this rule.

Cherry Coffee Cake is always a welcome morning addition.  I hate to admit it, but we even have this sometimes in the hours between dinner and bedtime.  It goes great with coffee or a glass of milk.  The leftovers are best sent off to work with someone so that it is no longer hanging out at your house.

It does not have to be made with cherries though, any pie filling can be used as a replacement.  If you choose to use another flavor, you might want to omit the almond extract in the cake batter.  Cinnamon would be a much better flavoring for apple and blueberry.

When you spread the cherry pie filling over the batter, make sure you place some fruit near the edges of the pan so that the cake doesn’t rise too much on the outsides and push all of the filling into the middle.  It will bake just fine, but whoever gets an edge piece might be in for a disappointment.  Nowhere near the same pleasure as receiving an edge piece brownie.

You could add a powdered sugar and milk glaze on top of this coffeecake once it has cooled, but we find it to be sweet enough without a glaze.

This cake tends to be crumbly on the day it is made, but by the next morning it cuts up beautifully into nice squares, making it much easier for transport if you are taking them to work.  They can also be frozen at this point in individual freezer bags.  Just pop them into your lunch box for a nice mid-morning snack or sweet mid-afternoon reward.  Not to mention, a great lunch dessert!


Cherry Coffeecake

Easy to make and share Cherry Coffeecake uses pie filling for a topping.

  • Author: Beth Mueller
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 12 Servings
  • Category: Breakfast
  • Method: Baking


  • 2 1/2 cups flour, divided
  • 1 1/2 cup granulated sugar, divided
  • 3/4 cup butter, melted and divided
  • 2 teaspoons baking powder
  • 1 large egg
  • 1 cup milk
  • ½ teaspoon almond extract
  • 21 ounce can cherry pie filling


  1. Preheat oven to 350 degrees F.
  2. Spray 9 X 13 pan with baking spray, or lightly grease and flour pan.
  3. In a small bowl, mix together 1/2 cup flour, 1/2 cup sugar, and 1/4 cup melted butter. Mix with a spoon or hands until crumbly and set crumb mixture aside.
  4. In a large mixing bowl, add remaining flour, remaining sugar, and baking powder. Mix to combine.
  5. Add egg, milk, almond extract, and remaining 1/2 cup of melted butter.
  6. Mix until well blended and no lumps remain.
  7. Pour batter into prepared pan.
  8. Evenly cover batter with cherry pie filling. Other fruit pie filling can be substituted. Additional pie filling can also be used if more fruit is desired.
  9. Sprinkle crumb mixture evenly over pie filling.
  10. Place pan in preheated oven and bake for 40 minutes.
  11. Allow to cool before cutting into serving sized pieces.


  • Serving Size: 3 X 3 inch square
  • Calories: 364
  • Sugar: 37.3 g
  • Sodium: 121 mg
  • Fat: 12.6 g
  • Saturated Fat: 7.7 g
  • Carbohydrates: 59.8 g
  • Fiber: 1.3 g
  • Protein: 4 g
  • Cholesterol: 48 mg

Other Cherry Recipes to Try:

Chocolate Covered Cherry Cheesecake Bites

Cherry Delight

Dark Chocolate Cherry Bark

Angel Food Layer Cake


Easy to make and share Cherry Coffeecake uses pie filling for a topping.

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