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.
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!
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!
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!
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)!
Using Canned vs Fresh Cherries
When using canned cherries, get cherries in ideally water or light syrup, not heavy syrup (don’t accidentally pick up a can of cherry pie filling). Be sure to drain well before using. One 14.5 oz (411 g) can of cherries is all you need for this recipe.
If using fresh cherries, use about 2 cups (276 g) fresh cherries. Pit, de-stem and cut in halves before adding to the cake batter.
If using fresh cherries, sprinkle all of the cherries over the cake batter, before the streusel, to keep them from drying out.
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?
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
For 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!
A 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!).
More Delicious Breakfast Recipes
Also check out my Classic Sour Cream Coffee Cake, Blueberry 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!!
Easy Tender Moist Cherry Coffee Cake Recipe
Ingredients
For the Streusel
- 1 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
- 1 batch Easy Vanilla Glaze
Instructions
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!).
Notes
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!Streusel
I love to give my streusel a nice chill prior to baking which is why we make it first. Don’t skip this step.Almonds
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!Cherries
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
I grew up on having biscuits with chocolate gravy for Christmas breakfast. It sounds been in the family for generations with my southern Granny.
Cinnamon French Toast – yum!
Oatmeal pancakes with walnut butter…delicious!
This recipe was published in the Oregonian newspaper in Portland, Oregon, in 2003 and comes from the Morning Glory Restaurant in Ashland, Oregon.
My moms coffee cake is the best breakfast. It’s one of the only things she can make (the woman burned spaghetti for goodness sake!) but it is mind blowing.
French toast with fresh fruit!
Favorite holiday breakfast is panettone french toast with a maple latte!
Many, many years ago I discovered a recipe for Maple Nut Twist coffecake in one of those little Pillsbury Bake Off cookbooks that you find by the grocery store register. Ever since, this has been the one staple of Christmas morning breakfasts and I only make it at Christmas.
Every year I make fresh cinnamon rolls on Christmas morning. My family loves them.
My favorite holiday breakfast is leftovers! I love to make potato cakes with the mashed potatoes and some sliced ham seared with a fried egg.
My favorite is the spread we have Christmas morning. My dads side of the family has been hosting Christmas morning brunch for 52 years(!!!), and although it’s changed a bit over the years, there are some tried and trues….hashbrown casserole, frenchtoast bake, and sooooo many cookies including Moravian cookies – the thinnest, most delicate cookies ever. Can’t wait for this years feast!
My favorite are homemade flour tortillas hot off the griddle, homemade salsa and refried beans and pepper jack cheese made/shredded the night before. One of 3 instances I was ever allowed to sit on the kitchen counter.
My favorite holiday breakfast is having croissants. Left to rise overnight, baked when we all awaken.
Swedish cardamen rolls
My favorite winter holiday breakfast are aebleskiver &/or cardamom braid with almonds, with very strong cups of coffee, and good company.
*if this posted twice I apologize
My favorite holiday breakfasts are Ebelskiver and/or Cardamom Braid with Almonds, with a strong cup of coffee, but this looks like a terrific option!
My. Favorite holiday breakfast is French toast with powdered sugar and blue berries.
Homemade cherry danishes!
I love a nice danish and good cup of coffee!
I love sticky buns, cinnamon raisin toast, croissants, and baguette with butter and jam. But my all time favorite was the super thick caraway seed studded rye bread that my Polish grandma used to cram into the toaster then spread thickly with salted butter and sprinkle with cinnamon sugar. Still one of my favorites, though you can’t get decent rye in the wilds of North Idaho.
I’ve been meaning to make cinnamon rolls…guess I’ll have to do it for Christmas.
I’m all for make ahead special breakfasts! A Cheesy Sausage & Mushroom Egg Casserole that can be prepped the day before and put in the the oven in the morning along with a Coffee Cake made the day before and warmed up in the morning, and of course plenty of fresh hot coffee! Your Tart Cherry Coffee looks delicious and saved to my must make list!
So hard to choose between iced cinnamon raisin buns and banana chocolate chip pancakes…I think I have to go with the cinnamon buns! Make a day in advance, proof overnight in the refrigerator and bake in the morning. .
I love a nice coffee cake with my coffee, of course! Or a good egg casserole with potatoes and cheese. Also with coffee. Maybe both of those. Coffee cake is dessert for your breakfast.
Chocolate croissants has always been a Christmas morning tradition in our family, with mimosas of course!
If I’m being good a boiled egg and toast but if I’m not a warm homemade cinnamon roll!
I love cinnamon rolls for breakfast on Christmas morning. The smell of cinnamon brings me back to my childhood.
sticky buns
french toast soaked the night before.
I love pretty much any baked good for breakfast. My favorites are double-baked croissants or danishes!
Spirit animal!! xo
It depends on whether or not I’m making it. My absolute fav when someone else is cooking are crepes topped with fruit and whipped cream :) When I’m in charge of the kitchen, I make easier fare: gigantic cinnamon rolls, hash brown casserole, scrambled eggs and bacon!
I’m coming over the next time you’re in charge of the kitchen! xox
I love chicken and waffles!!! Blueberry coffee cake is also a favorite…but maybe not after trying this one!
I hope you do!!! Good luck! xoxo
Our favorite breakfast casserole is sausage
egg casserole. It stores well overnight ,then you pop it in the oven and add some cinnamon rolls, hot coffee and you have a feast.
That sounds like the perfect feast! My sister has a yummy egg casserole sausage thing too and I love it!! xoxo
This cake looks amazing, and I am definitely adding it to my list of must-make holiday recipes. One of my favorite memories is of watching my mother make the lattice top for her cherry pies for every family gathering. It wasn’t always easy to find canned tart cherries back then, but there would have been an uprising without those pies!
I think we had the same childhood ;) xoxo
What a great prize!! Favorite holiday breakfast would be cinnamon rolls!
I know, right??! And cinnamon rolls are the best!! xoxo
Definitely fluffy home made waffles with fresh berry compote topping. Delicious!
So delicious!! xoxo
This is at the top of my list for the holidays!!!! I LOVE Oregon fruit products…they really are the best!!!! Xoxox
AGREED!!!! xoxo
Cinnamon rolls! Or leftover apple crisp…does that count as breakfast?
Leftover dessert always qualifies as breakfast!! xo
We like to make it easy and save room for dinner later. We usually have some nice warm croissants with butter and jam with plenty of coffee and tea. I like the idea of this coffee cake as a special treat for that morning.
I love that idea…but promise me you’ll still have warm croissants? They’re my most favorite thing on the planet!! xoxo
Fresh waffles with real maple syrup, fruit and espresso is the best holiday breakfast!
I’m in!! xoxo