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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Servings: 9 Servings
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
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