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
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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.
Brenda
This looks amazing. Thinking obout making this for my daughter’s bridal shower brunch. Can this be made ahead of time and frozen?????
Beth Mueller
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!
Brenda
You didn’t include the streusel ingredients.
Beth Mueller
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!
Shelley Burress
Incredibly delicious! My boys loved it. I am going to make it again tonight and try it with strawberry pie filling.
Beth Mueller
Hi Shelley!
Glad to hear you liked it. I bet strawberry pie filling is delicious too!
Stay Safe!
April R Sears
Holy Cow! This is delicious!
Beth Mueller
Hi April!
Thanks for coming back and rating the recipe. Glad you liked it!
Cheers!
Ruthann
Could you double e recipe and still use a 9×13 pan?
Beth Mueller
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!
Char
Outstanding cherry coffeecake.! When I crave cherry coffeecake, this is the one I make. So delicious with a cup of coffee for breakfast.
Beth Mueller
Hi Char!
Thanks for visiting and leaving such a great review!
Cheers!
Ginger Wroot
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
Beth
Hi Ginger! I bet this would be great with any frozen fruit! I would love to hear how it turns out for you!
Beth
Anonymous
HOw did this turn out with frozen cherries?