I love coffee cakes — my blueberry cream cheese coffee cake is one of my favorite recipes that I’ve shared! And this cherry coffee cake is right up there too! It’s got that same moist sour cream cake and crumb topping, but with a homemade cherry pie filling baked right into the cake! Plus sliced almonds on top to complement the cherry flavor perfectly! If you love cherries and crumble topping the way I do, this is the cake for you!
Homemade Cherry Pie Filling
The cherry filling in this cherry coffee cake is homemade from fresh or frozen dark sweet cherries. If you’ve had my cherry crumb pie, it’s the same cherry filling recipe! I love making my own cherry pie filling because I can use sweet cherries, which are so abundant in markets during the summer, or frozen sweet cherries, which are so easy to bake with and even easier to find!
If you want to save time, you can make this cake with canned cherry pie filling, but I definitely recommend making your own! It only takes a saucepan and a few minutes, and it makes such a huge difference!
Ingredients
To make the quick cherry filling for this cherry coffee cake, you’ll need:
- sweet cherries – you can use fresh Bing, Rainier, or other sweet cherries for this recipe. You may need a cherry pitter if you use fresh cherries. I typically like to save time and use frozen dark sweet cherries, which you can find in the frozen section of most supermarkets.
- sugar – we’ll add a bit of sugar to enhance our sweet cherries! Not too much though, so that the overall sweetness in our cherry coffee cake is balanced.
- lemon juice – adds a nice tartness to balance out the sweetness of the cherries.
- cornstarch – we’ll use cornstarch to thicken up the filling and give it the perfect consistency.
- almond extract – a touch of almond extract balances our cherry pie filling perfectly!
- ground cinnamon – this is optional, but I love the warmth of a bit of spice in this cherry filling.
- water – if you use fresh cherries, you may need to add a splash of water to help dissolve the sugar and cornstarch.
And for the base cake layer, you’ll need:
- brown sugar & granulated sugar – this blend of brown sugar and white sugar provides the perfect warm sweetness that our cake layer needs.
- unsalted butter – softened to room temperature — it should be soft, but still cool to the touch.
- eggs – your eggs should also be room temperature.
- pure vanilla extract – be sure to use a high-quality pure vanilla extract. Or better yet, check out my post on how to make vanilla extract at home with just 2 ingredients!
- almond extract – the nuttiness of almond extract complements the vanilla extract so well!
- vegetable oil – just a bit of canola oil (or the vegetable oil of your choice) makes this cherry coffee cake so moist and delicious!
- sour cream – I love how sour cream makes this cake so tender and moist! Make sure your sour cream is also room temperature.
- all-purpose flour – be sure to use a kitchen scale to measure by weight, or use the spoon-and-level method to measure by volume.
- baking powder & baking soda – to make sure that we get a nice lift to this cherry coffee cake.
- salt – brings out all these delicious flavors!
Finally, we’ll make an easy crumb topping to make this cherry coffee cake incredible! Here’s what you’ll need:
- brown sugar and granulated sugar – adds a nice sweetness!
- all-purpose flour – flour helps to create the structure of this crumb topping for our cherry coffee cake!
- salt – a bit of salt helps to balance out the sugar in our crumb topping.
- unsalted butter – your butter for the crumble topping should be cold and cut into cubes.
- sliced almonds – I love the almonds in this topping! They get all toasty while your cherry coffee cake is baking, and add a delicious nutty crunch!
- powdered sugar – this is optional, but I like a dusting of powdered sugar for a finishing touch!
Equipment
I made this cherry coffee cake in a 9-inch springform pan — here’s the one I use! You can also use a 9-inch square baking pan — just make sure that you use one with deep sides. Or you can also use a 10-inch springform pan, but the baking time will be a bit shorter. Here are some other tools I recommend:
Tips and F.A.Q.
For eggs, just submerge them in a bowl of lukewarm water for about 15 minutes.
For sour cream, just place it in a microwave-safe mug and heat for 5 seconds at a time, stirring in between. Keep going until your buttermilk is room temperature.
And for butter, heat your butter, wrapped, on a microwave-safe plate for 20 seconds, rotating each every 4 seconds.
Contrary to what the name might suggest, coffee cake generally doesn’t contain any coffee or coffee flavor. It gets its name because it’s meant to be enjoyed with a cup of coffee or tea. That’s why this cherry coffee cake is so perfect for a summertime brunch or a morning snack!
Yes you can! Although I do prefer the flavor of the homemade version, and it’s SO easy to make yourself especially with frozen cherries! But this cherry coffee cake is still delicious and even easier with canned cherry pie filling! You can even swap out the cherry filling for blueberry, apple, or strawberry pie filling for a fun coffee cake variation!
More Treats You’ll Love
Cherry Coffee Cake
Print Pin Recipe Rate RecipeEquipment you may need
- pastry blender
- 9-inch springform pan
Ingredients
Cherry Filling
- 3 cups (414 g) dark sweet cherries - fresh or frozen, pitted
- ½ cup (100 g) granulated sugar
- 2 tbsp (30 ml) fresh lemon juice - from about ½ medium lemon
- 3 tbsp (44 ml) cornstarch
- ½ tsp (2 ml) almond extract
- ⅛ tsp (1 ml) ground cinnamon
- ¼ cup (59 g) water - if using fresh cherries
Almond Streusel Topping
- ⅔ cup (147 g) light brown sugar - packed
- ¼ cup (50 g) granulated sugar
- 1 cup (125 g) all-purpose flour
- ¼ tsp (1 ml) salt
- ½ cup (114 g) unsalted butter - cold; cut into cubes
- ½ cup (118 g) sliced almonds
Sour Cream Cake
- baking spray
- ¼ cup (50 g) granulated sugar
- ½ cup (110 g) light brown sugar
- ½ cup (114 g) unsalted butter - room temperature
- 3 large eggs - room temperature
- 1 tsp (5 ml) pure vanilla extract
- ½ tsp (2 ml) almond extract
- 3 tbsp (44 ml) vegetable oil - I used canola
- ¾ cup (173 g) sour cream - room temperature
- 2 cup (250 g) all-purpose flour
- 1 tsp (5 ml) baking powder
- ½ tsp (2 ml) baking soda
- ½ tsp (2 ml) salt
- powdered sugar - optional
Instructions
- To make cherry filling, combine all filling ingredients in a medium saucepan and heat over medium-high heat.3 cups dark sweet cherries, ½ cup granulated sugar, 2 tbsp fresh lemon juice, 3 tbsp cornstarch, ½ tsp almond extract, ⅛ tsp ground cinnamon, ¼ cup water
- Bring to a boil, stirring constantly, then reduce heat to low and simmer for 5 minutes or until thickened. Remove from heat and let cool.
- To make the crumb topping, combine cold butter, sugars, flour, and salt in a bowl.⅔ cup light brown sugar, ¼ cup granulated sugar, 1 cup all-purpose flour, ¼ tsp salt, ½ cup unsalted butter
- Blend with a fork, pastry cutter, or your hands until the mixture resembles large crumbs. Mix in sliced almonds. Set aside in refrigerator to chill.½ cup sliced almonds
- Preheat oven to 350° F. Spray a 9-inch springform pan or 9×9 square baking pan with baking spray and line with parchment paper. If using a square pan, leave an overhang to allow for easy removal of the cake.baking spray
- In a stand mixer or in a large bowl using a hand mixer, cream butter and sugars until fluffy.
- Mix in eggs one at a time, followed by vanilla and almond extracts.
- Mix in vegetable oil, followed by sour cream.
- Sift in flour, baking powder, baking soda, and salt and fold in until just combined.
- Scrape ½ of batter into prepared pan and set aside.
- Spread cooled cherry filling evenly onto the center of the batter in the pan, leaving an inch border around the edges.
- Top with remaining cake batter and spread to evenly cover cherry filling. Sprinkle crumb topping on top.
- Bake cake for 50 minutes or until a toothpick entered into the center of the cake comes out clean and crumbs on top are golden brown. Allow to cool in pan for about 15 minutes before transferring to a wire rack to cool completely.
- If desired, dust powdered sugar over cooled cake before serving.
Video
Notes
For sour cream, just place it in a microwave-safe mug and heat for 5 seconds at a time, stirring in between. Keep going until your buttermilk is room temperature.
And for butter, heat your butter, wrapped, on a microwave-safe plate for 20 seconds, rotating each every 4 seconds.
Nutrition
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You completely elevated the traditional coffee cake by adding cherries. This made this coffee cake SO good, we couldn’t get enough!
Thank you so much!
I’m so glad I was able to make this before cherry season ends. So easy to create and utterly delicious!
Thank you so much! Cherry season is the best!
Cherry and coffee cake! What a wonderful combination. I’ve never had anything like it before but is definitely up there with my favourites now. I can’t wait to make it again.
Thank you so much!! I’m so glad you liked it!
I love the cherry pie filling in the middle! It tastes this coffee cake to a new level!
It’s such a delicious burst of fruit! So glad you like the cake!
Never thought to add fruit to coffee cake and this was an amazing addition! I used cherry pie filling, but will make the filling from scratch in the future
Definitely try it out! The homemade filling is really good but I like this cake both ways!
Even though it’s a favorite, I hadn’t had coffee cake in years. With the unique addition of scrumptious cherries, I am going to be making this cake well into the holiday season.
So glad you liked it! Thank you!
The chew and crumb on this cake was amazing. The cherry filling was perfect.
Wonderful! I’m glad you liked it!