by 
| nutritional information (per serving) | |
|---|---|
| 723 | calories |
| 27g | Fat |
| 112g | carbohydrates |
| 8g | protein |
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| nutritional information | |
|---|---|
| Servings: 12 | |
| amount per serving | |
| calories | 723 |
| % Daily Value* | |
| 27g | 35% |
| Saturated Fat 16g | 82% |
| 130 mg | 43% |
| 503 mg | 22% |
| 112g | 41% |
| dietary fiber 2g | 7% |
| Total sugar 52g | |
| 8g | |
| Vitamin C 4 mg | 18% |
| Calcium 146 mg | 11% |
| iron 3 mg | 15% |
| Potassium 237 mg | 5% |
| *The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice. | |
(Nutritional information is calculated using an ingredients database and should be considered an estimate.)
Give your regular coffee cake a major upgrade with one simple ingredient: cherry pie filling. Coffee cake is traditionally a sweet cake with a texture more like a muffin and topped with sprinkles. In this version, the cherries provide a tart note and a hint of fruit flavor. It is rounded off with a streusel topping spiced with cinnamon for that classic coffee cake feeling.
All you need is a large mixing bowl to mix the batter together and then top it with the cherry pie filling. Streusel is crumbled on top before baking until completely soft and crumbly.
Cherry Coffee Cake is our no-fuss brunch, dessert, or tea-time treat. And of course it tastes even better when served with coffee.
“Not only does the cherry pie filling add a pop of color, it also tastes great! A really simple addition takes this coffee cake to the next level. You might think two cans of cherry pie filling is too much, but in fact it's the perfect amount.” – Tracy Wilk
For the cake:
3/4 Cup salted butter, soft
1 1/4 cups granulated Sugar
4 large eggs
1 tablespoon pure vanilla extract
1/2 Cup sour cream
3/4 Cup milk
3 cups all purpose Flour
1 tablespoon baking powder
1/2 teaspoon baking powder
1/2 teaspoon kosher Salt
cooking spray
2 (21-ounce) cans cherry pie filling
For the sprinkles:
1 Cup all purpose flour
3/4 Cup Brown sugar
1/2 Cup salted buttermelted
1 teaspoon Cinammon
1 teaspoon pure vanilla extract
For the glaze:
2 cups powdered sugar
1/4 Cup salted buttermelted
3 tablespoon milk
1 teaspoon pure vanilla extract
Prepare the cake
Gather the ingredients.
The Spruce Eats / Preethi Venkatram
Spray a 9 x 13 inch casserole dish with cooking spray. Be sure to grease both the sides and bottom generously. Preheat oven to 350 F.
The Spruce Eats / Preethi Venkatram
Combine the butter and sugar in the bowl of a stand mixer fitted with the mixer attachment. Alternatively, you can use a large bowl and hand mixer. Beat on medium-high speed until light and fluffy.
The Spruce Eats / Preethi Venkatram
Beat in the eggs one at a time until combined.
The Spruce Eats / Preethi Venkatram
Stir in the vanilla extract, sour cream, and milk until well combined.
The Spruce Eats / Preethi Venkatram
Place the flour, baking powder, baking soda, and salt in the bowl and mix on medium-low until well combined. Be careful not to mix too much – you can stop mixing once there are just a few strips of dry ingredients left. Switch to a silicone spatula, scrape the bowl and fold until the ingredients are well combined.
The Spruce Eats / Preethi Venkatram
Pour the batter into the prepared casserole dish and spread evenly.
The Spruce Eats / Preethi Venkatram
Pour the cherry pie filling over the pie to evenly coat it.
The Spruce Eats / Preethi Venkatram
Prepare the sprinkles
Gather the ingredients.
The Spruce Eats / Preethi Venkatram
In a medium bowl, combine flour, brown sugar, butter, cinnamon, and vanilla extract. Using a rubber spatula or your hands, mix the ingredients together until a crumbly consistency forms.The Spruce Eats / Preethi Venkatram
Spread the crumbles evenly over the cherry pie filling.
The Spruce Eats / Preethi Venkatram
Bake 50 minutes to 1 hour, until crumbles are browned and cherry juice is bubbling and a toothpick inserted into the center of the cake comes out with a few moist crumbs.
The Spruce Eats / Preethi Venkatram
Prepare the glaze
Gather the ingredients.
The Spruce Eats / Preethi Venkatram
In a medium bowl, stir together the powdered sugar, melted butter, milk, and vanilla extract until glaze is smooth.
The Spruce Eats / Preethi Venkatram
Allow the cake to cool slightly for about 10 minutes. Drizzle the glaze all over the cherry coffee cake. Cut into slices and serve.
The Spruce Eats / Preethi Venkatram
How do you keep coffee cake moist?
- Sour cream like the one used in this recipe helps keep the coffee cake moist.
- Keep the coffee cake moist by storing it in an airtight container.
recipe variations
- For a nutty finish, add chopped walnuts or pecans to the sprinkles.
- You can use this recipe with any other pie filling including apple, peach, blueberry, or strawberry.
How to store it
You can store this cake at room temperature in a plastic container for up to three days. Or you can keep it in the fridge for up to 6 days.
Is coffee cake and crumble cake the same?
Usually made and served in New York, streusel cake has very large crumbs on top. Coffee cake usually has smaller crumbs. Streusel cake also has a great streusel-to-cake ratio. The crumbs make up about half of the entire cake, while the crumbs on a coffee cake make up more like a quarter of the entire cake. Streusel cake tends to be sweeter too, since the streusel are so sweet and make up a good portion of the cake.
Why is my coffee cake so dense?
Over-mixing and over-baking are the two biggest culprits for a cake that's too thick. Be sure to mix just enough after each addition to blend everything. As the cake bakes, the edges gently peel away from the edges of the pan, and if you poke a toothpick in the center, moist crumbs should come out inside.
