Easy Tender Moist Cherry Coffee Cake Recipe

This delicious (and easy) Cherry Coffee Cake is loaded with cherries, topped with a thick cinnamon streusel and glossed up with a quick drizzle of vanilla glaze. You can use fresh or canned cherries, see notes!
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Several pieces of askew coffee cake on white background

Who doesn’t love a coffee cake (especially Cherry Coffee Cake!)?

They are probably one of my favorite breakfast treats. I was super excited to bring you this delicious (and easy) cherry streusel coffee cake that’s loaded with tart cherries, topped with a thick oat-almond streusel lid and a quick drizzle of glaze.

Think of it as a traditional coffee cake, but with jazz hands.

A close up shot of cherry coffee cake with lots of streusel, cherries and vanilla glaze.

This delicious cake is such a lovely and accommodating coffee cake she’ll even let you assemble her the night before, stash in the fridge and bake first thing in the morning making her (we’re still talking about the coffee cake) the perfect breakfast treat for entertaining (or not ;)).

Both the sour cream and milk make this a MEGA moist cake and it’s simply begging (PLEADING) for a cup of coffee to now with it.

For more coffee cake recipes, check out my Classic Sour Cream Coffee Cake, Cranberry Coffee Cake and you can find all of my Breakfast & Brunch Baked Goods here!

Cherry streusel coffee cake on white parchment paper.

Tips to Make Ahead

Nothing gives me greater joy than make-ahead everything. Especially if I’m entertaining and especially if it involves breakfast. Thomas Keller has a recipe in his Bouchon Bakery cookbook (one of my favorite cookbooks!) for cornbread muffins and he has you rest them in the fridge overnight prior to baking.

They were such a revelation for me in my baking career and it was the start of me really using the cool fridge temps to my advantage. It won’t mess with your leavening, I promise.

What you may lose in added leavening power, you gain in the batter moisture getting absorbed into the flour and making things nice and puffy. Trust me on this.

Mix the dough and the streusel ahead of time, stash each in an airtight container and then store in the fridge separately overnight. Come morning, just assemble and bake!

Unbaked cherry streusel coffee cake.

The Baker’s Guide to Measuring Flour

One of the biggest (and most common) mistakes in baking is how we measure flour. If you find yourself without a scale, see my top tips on how to properly measure flour for the perfect amount every time!

Cherry coffee cake still in the pan, cut into slices.

Canned vs Fresh Cherries

You can use fresh or canned cherries for this recipe.

I use canned Oregon Fruit Product Tart Cherries when cherries aren’t in season. The recipe is written to use canned cherries, but feel free to use fresh (see note below for substituting)!

Instead of folding the cherries into the batter, I sprinkled 3/4 of them over the top of the batter, then sprinkled the streusel over the top of the cake and then sprinkled the remaining 1/4 of cherries on top of the streusel.

I like to give people an idea of what flavors they’re biting into. This also makes it so that every bite has a cherry in it.

Let’s get our cherry streusel coffee cake on, shall we?  

A close up overhead shot of a bunch of slices of cherry coffee cake.

Step-by-Step Instructions to Make 
The Best Cherry Streusel Coffee Cake

  • Chill the Streusel While You Mix the Cake. This helps the streusel hold it’s shape and will give you that nice, crispy topping.
  • Line Your Pan With Parchment. Lining the pan with parchment makes it easier to get the cake out of the pan to finish cooling on a cooling rack.
  • Add the Eggs One at a Time. It’s important to slowly add liquid to your cake batter so it doesn’t curdle. For the best consistency, add the eggs one at a time, making sure the first is well blended before adding the next. 
  • Make Sure Ingredients are Room Temperature. The eggs, butter, sour cream and milk all need to be room temperature for best results. Cold ingredients added to your cake batter can curdle the mixture.
  • Careful With Your Cherry Placement. Add 3/4 of the cherries evenly over the top of the cake batter, cover with the streusel and then sprinkle the remaining cherries over the top. If using fresh cherries, add all of the cherries to the top of the cake. If you place them on top of the streusel they may dry out (depending on how juicy they are/aren’t).

Let’s make a really delicious cherry coffee cake!!

For the Streusel

A white bowl filled with oat streusel.
STEP ONE: Make one batch of 5-Minute Streusel Topping, adding oats and almonds (as outlined in the recipe card below). Cover and set in the fridge while you prepare the cake.

For the Cake

A glass bowl with sugar, butter, vanilla and cinnamon.
STEP TWO: Cream the sugar, butter, vanilla and cinnamon until light and fluffy (you can use a spatula or an electric mixer)…
A spatula holding perfectly creamed butter and sugar.
STEP TWO: It should look fluffy like this!
The creamed butter and sugar with eggs.
STEP THREE:  Add the eggs one at a time, mixing each until well blended. (I didn’t do this in the photos, but you’ll have a more stable cake batter if you do.)
A glass bowl with perfectly whipped cake batter.
STEP THREE: It will look like this! Add in the baking powder, baking soda and salt, mixing for about 1 minute more.
A large pyrex measuring cup with milk and sour cream in it on a white surface.
STEP FOUR: In a large liquid measuring cup (or easily pourable bowl), whisk together the milk and sour cream. Set aside.
Flour getting mixed into cake batter with a mixer.
STEP FIVE: Mix in half of the flour until just combined. Then…
The final, golden cake batter in a glass bowl.
STEP FIVE: Add half of the milk-sour cream mixture; again, mixing until just combined. Repeat STEP FIVE, alternate adding in the remaining flour and then the milk mixture.
A pan of cake batter next to a bowl of cherries and a bowl of streusel.
STEP SIX: Scoop the batter into the prepared pan, smoothing the top…
Cherries on top of cake batter.
STEP SEVEN: Add 3/4s of the cherries evenly over the top of the cake.
Streusel sprinkled over the top of a cake.
STEP EIGHT: Add the streusel layer…
Cherries sprinkled over streusel.
STEP NINE: Add the remaining cherries and then bake in the center of the oven for 55 to 60 minutes or until puffed up and golden in color.
A glass bowl with vanilla glaze.
STEP TEN: While the cake cools completely, whip up this Easy Vanilla Glaze. Keep covered until ready to use.
A whole streusel coffee cake on top of parchment paper.
STEP ELEVEN: Drizzle the glaze over the cooled cake and serve your homemade coffee cake!
A close up shot of the streusel, cherries and glaze on top of the cake.

Best Baking Tools for The Ultimate Coffee Cake

Electric Stand Mixer, I prefer the Artisan to the Professional. And while a mixer isn’t necessary for this cake, I love it to cream the butter and sugar together!

Or Breville Handheld Mixer, this one has a bunch of speeds, dough hooks, whisks. I was never a fan of handhelds until I got this one!

whisk and/or a spatula for for whisking up the cinnamon-sugar swirl and mixing the cake.

My trusty scale for precision.

These heat-safe nesting glass bowls for mixing the streusel, cake and glaze.

Knife, love this chef’s knife with the white handle.

For more fun shopping, check out my Shop (aka my favorite things!).

A piece of coffee cake with a bite out of it.

More Delicious Breakfast Recipes

Also check out my Classic Sour Cream Coffee CakeBlueberry Muffins and Banana Chocolate Chip Muffins.

You can find more Breakfast and Brunch Recipes here.

Before you get started, take a peek at my Top 10 Cake Tips for perfect cakes, every time!

Enjoy your moist Cherry Coffee Cake Recipe with Streusel!!

Rebecca Firth

Easy Tender Moist Cherry Coffee Cake Recipe

This delicious (and easy) Cherry Coffee Cake is loaded with cherries, topped with a thick cinnamon streusel and glossed up with a quick drizzle of vanilla glaze. You can use fresh or canned cherries, see notes!
5 from 4 reviews
Print Save Rate
Prep Time: 25 minutes
Cook Time: 50 minutes
Course: Dessert
Cuisine: Cake
Keyword: Brunch, Breakfast, Cake, Coffee Cake, Cherry, Streusel
Servings: 9 Servings


For the Streusel

  • batch 5-Minute Streusel Topping
  • 1/2 cup (40 g) old-fashioned rolled oats (not quick cooking oats)
  • 3 tablespoons (21 g) raw almonds (sliced)

For the Cake

  • 1 ½ cups (300 g) granulated sugar
  • 10 tablespoons (141 g) unsalted butter (room temperature)
  • 1 tablespoon (13 g) real vanilla extract
  • 1 teaspoon cinnamon
  • 2 large eggs (room temperature)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1 cup (240 g) whole milk (room temperature)
  • 3/4 cup (180 g) sour cream (full fat; room temperature)
  • 3 cups + 2 tbsp (423 g) all-purpose flour (how to measure flour)
  • 14.5 ounce (411 g) canned cherries (Ideally in water or light syrup; drained. See section Canned vs Fresh Cherries above recipe for info on using fresh cherries)

For the Vanilla Glaze Drizzle


For the Streusel

  • Make 1 batch 5-Minute Streusel Topping Recipe all the way through mixing following the step-by-step photos and instructions. Stir in the oats and almonds and then chill in an airtight container until ready to use.

For the Cake

  • Preheat your oven to 350°F (177°C). Grease a 9×13-inch (23 x 33 cm or 13 cup or 3.3 L) baking dish and line with parchment paper, letting the excess hang over the sides (you’ll use this to pull the cake out of the pan). Set aside.
  • In the bowl of an electric mixer (see note below recipe) fitted with the paddle attachment, cream butter, sugar, vanilla and cinnamon on medium speed for about 5-6 minutes or until light and fluffy. You want it pretty fluffy, so if your kitchen is chilly let the machine run longer. Scrape down the sides and bottom of the bowl to make sure everything is combined.
  • Add in the eggs, one at a time, making sure the first is well blended before adding in the second. Add the baking powder, baking soda and salt and mix for 1 minute more. Scrape the sides and bottom of the bowl to make sure everything is well blended.
  • In a liquid measuring cup (or medium bowl) whisk together the milk and sour cream. Alternate adding the flour and milk mixture in two batches, mixing each addition until just combined. Grab a spatula and scrape the sides and bottom of the bowl one more time to make sure the cake batter is thoroughly mixed.

To Assemble

  • Scoop the cake batter into the prepared pan, smoothing the top to make it even (it doesn't have to be perfect). Sprinkle 3/4ths of the cherries over the top of the cake and then cover evenly with the streusel. Add the remaining cherries to the top.
  • Bake in the center of the oven for 55-60 minutes until puffed up and golden brown. The center will be soft but set. Let cool on a wire rack for at least 50-60 minutes and then use the parchment handles to remove it from the pan to finish cooling. If it resists coming out run a knife around the edge to help it along. Additionally, you can let it cool longer in the pan if you’re having a hard time getting it out. Let cool completely before adding the vanilla glaze.

For the Vanilla Glaze Drizzle

  • Make 1 batch Easy Vanilla Glaze (just confectioners' sugar, milk and vanilla!) and immediately drizzle over the top of the cooled coffee cake. The higher up you drizzle, the more control you'll have over your drizzles. Serve excess vanilla glaze on the side (for those that love more glaze!).
    The drizzle will set and become matte after several hours. Serve immediately (this cake also tastes great the next day!).


Mixer vs Your Arms

I mention an electric stand mixer in the instruction.
However, this is definitely a recipe that can easily be made with a large mixing bowl and spatula. Make sure you really cream your butter and sugar so that you get that awesome light cake texture.
Additionally, you can use a hand mixer if you have one handy!


I love to give my streusel a nice chill prior to baking which is why we make it first. Don’t skip this step.


Some people are nut sensitive or just don’t like them…you’re fine to omit. But they look so pretty and I love the crunch if you’re on the fence.
If you want to play up the almond flavor, omit the vanilla extract from the cake batter and add in 1 teaspoon almond extract. I LOVE cherries and almonds together and make it this way often!


I used the Oregon Fruit Product Tart Cherries and instead of folding them into the batter, I sprinkled 3/4 of them over the top of the batter, sprinkled the streusel and then sprinkled the remaining 1/4 of cherries over the top.
I like to give people an idea of what flavors they’re biting into. This also makes it so that every bite has a cherry in it. 
If using canned cherries:
  • Get cherries that are in water or light syrup (Oregon does Whole Fruit in Water that I love!)
  • Drain well before using (so your cake doesn’t get soggy)
  • You can use sweet cherries, tart cherries, bing cherries, sour cherries; whatever cherries float your boat (I love tart cherries!)
  • Do not use canned cherry filling for pies
You can use fresh or canned cherries. See section above recipe (Canned vs Fresh Cherries) for tips!

Storing the Coffee Cake

You can store your cake, covered at room temperature, for 1-2 days. This coffee cake is just as delicious the next day, so enjoy your leftover coffee cake!
Want more cake tips, ideas & recipes?! Check out my 10 Favorite Easy Tips for Perfect Cakes
Enjoy your delicious coffee cake!
Thanks for baking with me! Please rate + comment this recipe and tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo


Leave a Comment & Rate this Recipe

I love your comments, reviews and questions! If you love this recipe, please rate it when you leave a comment. Star ratings 🌟🌟🌟🌟🌟 help people discover my recipes. Your support means a lot, I look forward to chatting with you!

Rebecca xox

Recipe Rating


  • Rebecca Firth December 18, 2018 at 3:46 PM

    GIVEAWAY CLOSED! Thank you everyone for entering! Winner will be announced soon!!! xox

  • Annette December 18, 2018 at 2:09 PM

    Oh how I love French Toast for breakfast.

  • PJ December 18, 2018 at 1:21 PM

    Fluffy buttermilk pancakes!

  • Dana December 18, 2018 at 12:41 PM

    This could be the best breakfast ever if I can pull off vegan caramel rolls this year for my daughter!!

  • Carolsue December 18, 2018 at 4:10 AM

    My favorite holiday breakfast is bacon, eggs and home fries.

  • manda shank December 18, 2018 at 3:55 AM

    Love cinnamon rolls for Christmas morning.

  • karen December 18, 2018 at 3:33 AM

    Bagels and Bloody Marys!

  • Katie Campbell December 18, 2018 at 12:58 AM

    Honestly it is your cranberry spice breakfast buns! They are a holiday tradition for us now :) along with some kind of veggie scramble and crispy bacon.

  • Daniel December 17, 2018 at 8:34 PM

    My favorite holiday breakfast is either pie or bread pudding from the night before.

  • Susan December 17, 2018 at 8:03 PM

    This looks so deliciously beautiful! Our family has a tradition of a mimosas, savory egg strata, fresh fruit, Danish Kringle and Christmas cookies.

  • Loren M. December 17, 2018 at 6:39 PM

    We are a third-generation Oregon fruit family. My mother used them, I always have, and now my daughter does, too!
    We usually have a light breakfast of orange cranberry muffins or pumpkin bread, plus coffee and tea. Merry Christmas!

  • Emma @ Savor the Flavour December 17, 2018 at 4:43 PM

    Ham and egg casserole with cranberry citrus fruit salad the side. A homemade Orange Julius makes it complete!

  • Melissa C. December 17, 2018 at 4:22 PM

    Hmmmm… chile relleno breakfast casserole!

  • Lindsay December 17, 2018 at 3:37 PM

    Overnight french toast made with day old donuts! Our Christmas morning tradition.

  • Christine Wood December 17, 2018 at 3:21 PM

    Boozy overnight French toast with Bailey’s!

  • Stephanie Lordi December 17, 2018 at 3:19 PM

    Most certainly leftover pie and bacon!!!

  • Alexa December 17, 2018 at 3:15 PM

    Definitely has to be a Filipino Ham that’s been crusted with a brown sugar crust on Pan de Sal (filipino sweet roll) with a light smear of mayo. Sounds like a lot for breakfast but it’s the best combination of sweet and salty!

  • Liz Tosti December 17, 2018 at 3:00 PM

    My fathers pancakes and pure apple syrup!

  • Alexander December 18, 2019 at 3:02 AM

    Used 8 x 8 x 2 pan. Baked 65 minutes at 375. Then popped out out, cut into squares, and finished on a baking sheet for about 15 minutes.

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