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Cherry Coffee Cake Recipe

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4.1 from 1 review

This Cherry Coffee Cake is a deliciously moist and tender cake layered with a cinnamon swirl and fresh or frozen cherries, topped with a buttery crumble. Perfect for breakfast, brunch, or dessert, this cake combines sweet cherries and warm cinnamon flavors for a comforting treat that pairs wonderfully with coffee or tea.

  • Total Time: 1 hour 5 minutes
  • Yield: 12 servings

Ingredients

Cake Batter

  • 1 cup unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 3 eggs
  • 1 cup sour cream
  • 1 tsp vanilla extract
  • 3 cups cake flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Cinnamon Swirl Filling

  • 1/2 cup brown sugar, packed lightly
  • 1 1/2 tsp cinnamon
  • 3 cups fresh or frozen whole cherries

Crumble Topping

  • 1/2 cup flour
  • 1/3 cup brown sugar, packed lightly
  • 1/4 tsp baking powder
  • 1/2 tsp cinnamon
  • 3 tbsp butter, softened to room temperature

Instructions

  1. Preheat the Oven: Set your oven to 350°F (175°C) to ensure it reaches the proper baking temperature while you prepare the batter.
  2. Prepare Wet Ingredients: In a large bowl, use a hand mixer to cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, followed by the sour cream and vanilla extract, mixing until fully incorporated.
  3. Sift Dry Ingredients: Place a large sieve over the bowl with the wet ingredients. Sift in the cake flour, baking powder, baking soda, and salt. Gently fold these dry ingredients into the wet mixture using a spoon, stirring just until combined to avoid overmixing.
  4. Prepare the Pan: Grease a 9-inch springform pan thoroughly and lightly dust it with flour to prevent sticking during baking.
  5. Make Cinnamon Swirl Filling: In a small bowl, combine the brown sugar and cinnamon, mixing well to create the cinnamon swirl filling.
  6. Layer Batter and Filling: Pour half of the cake batter into the prepared pan, spreading evenly edge to edge. Sprinkle half of the cinnamon swirl filling evenly over the batter, then distribute half of the cherries on top.
  7. Add Remaining Batter and Filling: Pour the remaining cake batter over the cherries, spreading again evenly edge to edge. Sprinkle the remaining cinnamon swirl filling over this layer, followed by the remaining cherries.
  8. Prepare Crumble Topping: In a medium bowl, mix together the flour, brown sugar, baking powder, and cinnamon. Add the softened butter and use your hands or a fork to combine everything until the mixture resembles oatmeal with some larger crumbs.
  9. Top the Cake: Sprinkle the crumble topping evenly over the top layer of cherries.
  10. Bake: Place the pan in the oven and bake for 50 minutes or until a toothpick inserted into the center comes out clean.
  11. Cool and Serve: Allow the cake to cool before removing from the springform pan. Serve warm or at room temperature for best flavor.

Notes

  • You can use fresh or frozen cherries; if using frozen, thaw and drain them well to avoid excess moisture.
  • Make sure not to overmix the batter to keep the cake light and tender.
  • The cake can be stored in an airtight container for up to 3 days or frozen for longer storage.
  • For extra flavor, sprinkle a little powdered sugar over the cooled cake before serving.
  • If you don't have a springform pan, use a regular 9-inch round cake pan but increase baking time slightly and test doneness frequently.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://avascooking.com/cherry-coffee-cake-recipe/