Go Back
–+ servings
Cherry Coffee Cake

Cherry Coffee Cake: Indulge in the Perfect Brunch Delight

This Cherry Coffee Cake is a simple yet delicious blend of cherries and buttery cake, perfect for brunch or a sweet treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 38 minutes
Cooling Time 30 minutes
Total Time 1 hour 23 minutes
Servings: 12 slices
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Unsalted Butter can be substituted with margarine or coconut oil for a dairy-free option
  • 1 cup Granulated Sugar consider brown sugar for deeper flavor
  • 2 large Eggs flax eggs work for vegan option
  • 1 teaspoon Almond Extract swap in double the vanilla extract if out of almond
  • 1 teaspoon Vanilla Extract same substitution tip as almond extract
  • 2 cups All-Purpose Flour opt for gluten-free blend if necessary
  • 1 teaspoon Salt no substitutes needed
  • 2 teaspoons Baking Powder if using baking soda, pair with buttermilk
  • 1 can Cherry Pie Filling can substitute with blueberry or strawberry fillings
For the Icing
  • 1 cup Powdered Sugar can be omitted if less sweet needed
  • 2 tablespoons Milk almond or soy milk for non-dairy

Equipment

  • Mixing bowl
  • hand mixer
  • Baking Pan

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 10x15-inch baking pan.
  2. In a large bowl, cream softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
  3. Add the eggs, almond extract, and vanilla extract, mixing until smooth, about 1-2 minutes.
  4. Gradually mix in all-purpose flour, salt, and baking powder until just combined to avoid dense texture.
  5. Set aside 1 cup of batter, then spread the remaining batter into the prepared pan.
  6. Pour cherry pie filling over the batter and spread evenly.
  7. Dot the reserved batter sporadically over the cherry filling for texture.
  8. Bake for 35-38 minutes until golden brown and a toothpick comes out clean.
  9. Cool the cake in the pan completely before proceeding.
  10. Whisk powdered sugar and milk in a small bowl to prepare the icing.
  11. Once cool, drizzle the icing over the cake and serve.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 300IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

This cake pairs beautifully with coffee or tea. Store without icing at room temperature for optimal freshness.

Tried this recipe?

Let us know how it was!