How To Make Epic Cherry Coffee Cake

This isn't your average coffee cake. Instead, it's a tender and buttery cherry coffee cake made with a thick layer of jammy cherry filling and a cinnamon-brown sugar streusel topping. There's even a hint of almond  extract, making it a decadent summer treat.

– sweet cherries, pitted – granulated sugar – fresh lemon juice  – cornstarch – salt – vanilla extract – almond extract – light brown sugar – all-purpose flour – ground cinnamon – unsalted butter

Ingredients Needed

– baking powder – baking soda – buttermilk – eggs

Ingredients Needed

Make the cherry filling In a medium saucepan, add the cherries, sugar, lemon juice, cornstarch, and salt. Cook on medium-high, until the cherries soften and mixture thickens, about 7 minutes. Remove from heat and add in the vanilla extract and almond extract. Let cool to room temperature.

Recipe Instructions

Make the streusel topping To a medium bowl, add all of the streusel ingredients. Use a fork, your hands, or a pastry cutter to combine the mixture. It should start to look like large crumbs. Place in the refrigerator to chill.

Recipe Instructions

Make the coffee cake Preheat the oven to 350 degrees F. Spray a 9" springform pan with non-stick cooking spray and dust lightly with flour. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Recipe Instructions

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MEET MARYANNE 👋

I create easy recipes that are mainly vegetarian and vegan. And I have a huge sweet tooth, so dessert is never far behind!  Sign up to get recipes delivered to your inbox! 

SERVE AND ENJOY!