- Gather Ingredients
Gather the ingredients.
- Prepare Baking Dish
Spray a 9-x 13-inch baking dish with cooking spray. Make sure to generously grease the sides as well as the bottom. Preheat oven to 350 F.
- Mix Butter and Sugar
Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Alternatively, use a large bowl and a hand mixer. Beat on medium-high speed until light and fluffy.
- Add Eggs Gradually
Beat the eggs in, one at a time, until each is incorporated.
- Incorporate Other Ingredients
Mix in the vanilla extract, sour cream, and milk until just combined.
- Combine Dry Ingredients Carefully
Add the flour, baking powder, baking soda, and salt to the bowl, then beat on medium-low until completely combined. Be careful to not overmix—you can stop mixing once there are just a few streaks of dry ingredients. Switch to a silicone spatula, scraping down the bowl and folding until the ingredients are well combined.
- Pour Batter in Dish
Pour the batter into the prepared baking dish, spreading into an even layer.
- Top with Cherry Filling
Pour the cherry pie filling across the top of the cake to evenly cover the top.
- Calories:305 kcal
- Protein:10 g
- Carbohydrates:340 mg
- Sugar:605 mg
- Salt:51 g
- Energy:1270 kJ
- Fat:58 g
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Gather Ingredients
Gather the ingredients.
-
Prepare Baking Dish
Spray a 9-x 13-inch baking dish with cooking spray. Make sure to generously grease the sides as well as the bottom. Preheat oven to 350 F.
-
Combine Butter and Sugar
Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Alternatively, use a large bowl and a hand mixer. Beat on medium-high speed until light and fluffy.
-
Add Eggs
Beat the eggs in, one at a time, until each is incorporated.
-
Mix in Dairy
Mix in the vanilla extract, sour cream, and milk until just combined.
-
Incorporate Dry Ingredients
Add the flour, baking powder, baking soda, and salt to the bowl, then beat on medium-low until completely combined. Be careful to not overmix—you can stop mixing once there are just a few streaks of dry ingredients.
-
Spread Batter
Pour the batter into the prepared baking dish, spreading into an even layer.
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Add Cherry Filling
Pour the cherry pie filling across the top of the cake to evenly cover the top.
Give your normal coffee cake a major upgrade with one simple ingredient: cherry pie filling. Coffee cake is traditionally a sweet cake with texture more like a muffin and topped with a streusel. In this version, the cherries add tartness, and a burst of fruit flavor. It’s finished with a cinnamon-spiced streusel topping for that classic coffee cake feel.
All you need is large mixing bowl to whisk the batter together, then layer with the cherry pie filling. Streusel is crumbled over the top before it's all baked together until perfectly soft and crumbly.
Cherry Coffee Cake is our go-to easy treat for brunch, dessert, or tea time. And of course, it’s even better when served with, you guessed it, coffee.
Prepare the Streusel
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Gather the ingredients.
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In a medium bowl, combine the flour, brown sugar, butter, cinnamon, and vanilla extract. With a rubber spatula or your hands, fold the ingredients together until a crumbly mixture forms.
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Evenly distribute the streusel over the top of the cherry pie filling.
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Bake until the streusel is browned and the cherry juices are bubbling, and a toothpick inserted in the middle of the cake comes out with a few moist crumbs clinging to it, 50 minutes to 1 hour.
Prepare the Icing
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Gather the ingredients.
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In a medium bowl, whisk together the confectioners' sugar, melted butter, milk, and vanilla extract until the icing is smooth.
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Let the cake cool slightly, about 10 minutes. Drizzle the icing all over the top of the cherry coffee cake. Slice and serve.
How do you keep coffee cake moist?
- Sour cream, as used in this recipe, helps keep the coffee cake moist.
- Keep the coffee cake moist by storing it in an air tight container.
Recipe Variations
- Add chopped walnuts or pecans to the streusel for a nutty finish.
- You can use this recipe with any other pie fillings including, apple, peach, blueberry, or strawberry.
How to Store
You can store this cake at room temperature in a plastic storage container for up to three days. Or you can refrigerate for up to 6 days.
Is coffee cake and crumb cake the same?
Crumb cake is typically made and served in New York and has very large crumbs on top. Coffee cake typically has smaller crumbs. Crumb cake also has a large crumb to cake ratio. The crumbs make up about half of the complete cake, while the crumbs on top of a coffee cake are more like 1/4 of the total cake. Crumb cake also tends to be sweeter since crumbs are so sweet and they make up a good portion of the cake.
Why is my coffee cake so dense?
Overmixing and overbaking are the two biggest culprits for a cake that is overly dense. Make sure to just mix enough to combine after each addition. When baking the cake the sides will gently come away from the sides of the pan and when you insert a toothpick in the center it should come out with moist crumbs attached to it.
