Easy Cherry Coffee Cake with Steusel Topping
Amazon Associates Disclosure We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Cherry Coffee Cake with a streusel topping is simple to make as it uses cherry pie filling and is always a welcome morning addition anywhere I take it.
I have been on a cherry recipe kick lately.
Everyone seems to love cherry anything!
Cherry Coffee Cake is no exception to this rule.
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.
This is not the Danish type coffee cake made with a yeast dough. It is more like a thin slice of cake with a crumb topping.
Great excuse for eating cake first thing in the morning. Its also best served on a plate with a fork.
Folks might have a hard time holding this one in their hands!
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.
Vanilla would be a much better flavoring for apple and blueberry. Cinnamon would be a nice touch in the topping for other fruits.
When you spread the fruit 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.
If all of the filling does get pushed into the center of the cake, it will be just fine, but whoever gets an edge piece might be in for a disappointment. Most of the fruit will be confined to the pieces in the middle.
You could add a powdered sugar and milk glaze on top of this coffeecake once it has cooled, but we find that it is sweet enough without a glaze.
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, sweet afternoon, or afterschool treat.
MORE CHERRY RECIPES YOU DON’T WANT TO MISS
Chocolate Covered Cherry Cheesecake Bites
FOLLOW US ON SOCIAL MEDIA AND SHARE THIS RECIPE
SIGN UP FOR NOTIFICATIONS ANE NEVER MISS AN UPDATE
Cherry Coffee Cake
Equipment
Ingredients
- 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
Instructions
- Preheat oven to 350 degrees F.
- Spray 9 X 13 pan with baking spray, or lightly grease and flour pan.
- 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.
- In a large mixing bowl, add remaining flour, remaining sugar, and baking powder. Mix to combine.
- Add egg, milk, almond extract, and remaining 1/2 cup of melted butter.
- Mix until well blended and no lumps remain.
- Pour batter into prepared pan.
- 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.
- Sprinkle crumb mixture evenly over pie filling.
- Place pan in preheated oven and bake for 40 minutes.
- Allow to cool before cutting into serving sized pieces.
Nutrition
Nutrition information is automatically calculated and may vary based on exact ingredients used. For accuracy, consult a registered dietitian or nutritionist.
Elizabeth (Beth) Mueller
Elizabeth (Beth) Mueller is a food journalist, CEO of Pear Tree Kitchen, and co-creator of Food Blogger Help. She also has a bachelor’s degree in philosophy and a registered nurse licensed in the State of Oklahoma. When she has free time between writing, blogging, and cooking, she can be found volunteering as an RN with the Oklahoma Medical Reserve Corps.
Made this for the first time
Definitely keeping this recipe
So good!!!!!
Hi Sue!
Thanks for leaving a review! I’m happy to hear that you liked this one!
Great instructions!
Hi Heidi!
Thanks for visiting again and letting me know that you found my instructions helpful!
Hi! I love this recipe and have made it several times with great success. I recently replaced my dark nonstick baking pans which were worn with aluminum. I’ve baked it twice, being very careful with measurements, and both times the streusel and fruit end up on the bottom and the cake is on top. Do you have any suggestions?
Hi Claire!
I’m glad you liked the recipe, and terribly sorry you having troubles with it in new pans. I know how frustrating that can be.
It sounds like you may need to adjust your oven temperature by 25 degrees. If I understand correctly, you were using dark aluminum pans without an issue. You didn’t say if your new pans were also aluminum just a lighter color. You may want to try baking at 375 degrees and check it at 30 minutes and see if that helps. And I’d check my baking powder to make sure it is still fresh. If none of these work, let me know, I’d love to help you solve this mystery.
Cheers!
Can bisquick be subbed for dry ingredients
Hi Mary!
I have never tried using Bisquick for this recipe. If you decide to try it, I’d love to hear back how it went!
Can you use fresh pitted sweet cherries?
Hi Marilyn!
I have never used fresh fruit for my coffeecakes. If I were to use them, I would probably cook them down with sugar and water as if I were making a pie filling first. I feel like they would be too heavy otherwise and would just sink to the bottom. Use 1 cup of granulated sugar, plus 1/4 cup cornstarch, for every 4 cups of pitted pitted cherries. Cook the cherries covered over medium heat until the cherries come to a simmer. Combine combine the corn starch and sugar in another bowl and add to the cherries, continue to cook, stirring frequently to prevent lumps. Hope this helps!
I made this in a springform Bundt pan, and it came out beautifully! Just unmolded and will freeze to take to an Airbnb for breakfast after a late arrival.
Hi Dawn!
I never thought about making it in a springform pan – genius!! I’ll bet it looks amazing that way. Thanks for stopping by again to let us know.
Have a safe and fun trip!!
Just curious if you could use a box cake mix, then your strudel recipe
Hi Mary!
We have never tried that. My thoughts are it might turn out a bit fluffier and more moist than ours. Ours only uses one egg so it’s like cross between a cake and a shortcake. The cherry filling may sink to the bottom rather than allowing the base to rise up between the fruit. I say give it go! Worst case, you’ll have a lovely cherry flavored cake with a streusel topping – we all know buttery toppings make everything better! If you decide to give it a try, I’d love to hear back how it went. Cheers!
Oh my good grief I could eat this entire cake by myself in one setting. It is the absolute best coffee cake I’ve ever had. And to be very clear I don’t even like cherries, but I would eat this entire cake and I wouldn’t even feel guilty about it. Incredible! What a gift you have. Do yourself a favor and make this cake immediately, then find a really dark spot to sit with a fork and eat it right out of the pan.
Hi Karen!
I am glad that you loved this recipe! I was just thinking I hadn’t made this in a long time; you just reminded why – hahahaha!
This looks amazing. Thinking obout making this for my daughter’s bridal shower brunch. Can this be made ahead of time and frozen?????
Hi Brenda!
I think it would be fine in the freezer. I would freeze it prior to putting into an airtight container, or wrapping it in plastic wrap and foil and make sure to uncover it when defrosting.
Hope this helps!
You didn’t include the streusel ingredients.
Hi Brenda!
It is part of the divided ingredients listed. Directions for making the topping are step #3 in the recipe card. Hope this helps!
Cheers!
Incredibly delicious! My boys loved it. I am going to make it again tonight and try it with strawberry pie filling.
Hi Shelley!
Glad to hear you liked it. I bet strawberry pie filling is delicious too!
Stay Safe!
Holy Cow! This is delicious!
Hi April!
Thanks for coming back and rating the recipe. Glad you liked it!
Cheers!
Could you double e recipe and still use a 9×13 pan?
Hi Ruthann!
You probably could but I bet it is going to take longer to bake because it is going to be so much thicker and there will not be as much room for the cake to rise between the cherries. You can see by the photos that the cake has bubbled up some between the cherries.
I would start checking a thick coffee cake at 50 minutes of baking time, but I suspect it is going to take longer than that.
It is likely to be a bit denser this way too. If it were me, I would bake it in two separate pans and rotate them top to bottom about halfway through the baking time.
Hope this helps.
Cheers!
Outstanding cherry coffeecake.! When I crave cherry coffeecake, this is the one I make. So delicious with a cup of coffee for breakfast.
Hi Char!
Thanks for visiting and leaving such a great review!
Cheers!
This recipe looks lish and oh, so lovely! I might try making this with frozen cherries and then use more or less milk, depending on the thickness. Pinned, and thanks! –G
Hi Ginger! I bet this would be great with any frozen fruit! I would love to hear how it turns out for you!
Beth
HOw did this turn out with frozen cherries?
Could I make this in a 8×8 pan?
Hi Mary!
You can! Just use half of the ingredients. Hope this helps!