Cherry Coffee Cake Recipe

This Cherry Coffee Cake Recipe combines juicy cherries with tender vanilla cake, warm cinnamon, and a buttery crumb topping. Sweet fruit keeps the cake moist while the crisp topping adds texture, creating an easy breakfast or dessert for cozy gatherings.

Print Recipe

Prep Time 20

Cook Time 40

Total Time 1

Course Breakfast, Dessert, Snack

Cuisine American

Servings 12 slices

Calories 375 kcal

Equipment

Mixing bowl
small mixing bowl
electric mixer
Measuring cups
Measuring Spoons
whisk
Spatula,
8-inch Square Baking Pan
parchment paper
baking sheet
oven
wire rack
Freezer

Ingredients

Cherry Coffee Cake

All-purpose flour — 1 1/2 cups (180 g)
Granulated sugar — 3/4 cup (150 g)
Unsalted butter — 1/2 cup (113 g), softened
Large eggs — 2 (100 g), room temperature
Sour cream — 1/2 cup (120 g)
Milk — 1/4 cup (60 ml), room temperature
Vanilla extract — 1 teaspoon (5 ml)
Baking powder — 1 teaspoon (4 g)
Baking soda — 1/2 teaspoon (2.5 g)
Ground cinnamon — 1 teaspoon (3 g)
Salt — 1/4 teaspoon (1.5 g)
Fresh pitted cherries — 1 1/2 cups (225 g), halved

Crumb Topping

All-purpose flour — 1/2 cup (60 g)
Brown sugar — 1/3 cup (67 g)
Unsalted butter — 1/4 cup (57 g), melted
Ground cinnamon — 1/2 teaspoon (1.5 g)
Sliced almonds — 1/3 cup (30 g), optional

Optional Finishing

Powdered sugar — 2 tablespoons (15 g), optional
Semi-sweet chocolate chips — 1/3 cup (57 g), optional

Instructions

Preheat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving enough overhang for easy removal.
Whisk flour, baking powder, baking soda, cinnamon, and salt together in a mixing bowl. This distributes the dry ingredients evenly.
Beat softened butter and granulated sugar until light and creamy. Add the eggs one at a time, mixing well after each addition.
Mix in sour cream, milk, and vanilla until smooth. Add the dry mixture gradually and fold gently until just combined.
Fold half of the cherries gently into the batter. Avoid excessive stirring because it can break the fruit and make the cake dense.
Spread the batter evenly into the prepared pan. Scatter the remaining cherries across the surface and press them lightly into the batter.
Make the crumb topping by combining flour, brown sugar, cinnamon, and melted butter. Stir until coarse crumbs form, then mix in almonds if using.
Scatter the crumb mixture evenly over the cherries. Press a few larger crumbs gently into the surface so the topping stays intact while baking.
Bake for 38 to 45 minutes, until the center springs back lightly and a toothpick comes out with a few moist crumbs.
Cool the cake in the pan for 15 minutes. Lift it out using the parchment and transfer it to a wire rack.
Slice while slightly warm for a soft, tender crumb or cool completely for cleaner slices and a firmer topping.
Dust with powdered sugar or add chocolate chips if desired. Serve with coffee, tea, whipped cream, or Greek yogurt.
Store covered at room temperature for up to 2 days or refrigerate for up to 5 days. Bring chilled slices toward room temperature before serving.
Freeze individually wrapped slices for up to 2 months. Thaw overnight in the refrigerator or at room temperature before gently warming.

Notes

Use ripe, firm cherries for bright flavor and better structure. Pat freshly washed cherries dry before adding them so excess moisture does not weaken the batter. For a softer cake, avoid overmixing and remove it when the center still produces a few moist crumbs. Cool completely for firmer slices and crunchier topping. Customize with sliced almonds, pecans, chocolate chips, almond extract, lemon zest, cardamom, or extra cinnamon. Store covered at room temperature for up to 2 days or refrigerate for up to 5 days. Freeze wrapped slices for up to 2 months. Thaw completely before reheating, and do not refreeze previously thawed portions.

Keyword Bristle Cookie, Cherry Coffee Cake, Cherry Coffee Cake Recipe, Cherry Crumb Cake, Ice Cream Cookie