Epic Cherry Coffee Cake Recipe

Sliced cherry coffee cake on a large platter with fresh cherries.

5 from 3 votes

Epic Cherry Coffee Cake Recipe

This isn't your average coffee cake. Instead, it's a tender and buttery cherry coffee cake made with a thick layer of homemade cherry filling and a cinnamon-brown sugar streusel topping. There's even a hint of almond extract, making it a decadent summer treat. Use your fresh summer cherries, or use frozen to make it year-round!

Prep Time20

Cook Time1 15

Total Time1 35

Course: Breakfast, Dessert

Cuisine: American

Servings: servings

Calories: 412kcal

Author: MaryAnne

Equipment

Stand mixer or electric hand-mixer
9" springform pan

Ingredients

For the cherry filling

3 cups sweet cherries, pitted
¼ cup granulated sugar
2 Tablespoons fresh lemon juice (about ½ lemon)
2 Tablespoons cornstarch
pinch of salt
½ teaspoon vanilla extract
½ teaspoon almond extract

For the streusel topping

⅓ cup light brown sugar, packed
2 Tablespoons granulated sugar
½ cup all-purpose flour
⅛ teaspoon sea salt
¼ teaspoon vanilla extract
⅛ teaspoon ground cinnamon
¼ cup unsalted butter, chilled and cut into cubes

For the coffee cake

2 ½ cups all-purpose flour
¾ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon sea salt
1 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon almond extract
10 Tablespoons unsalted butter, room temperature
1 ¼ cups granulated sugar
2 large eggs, room temperature

Instructions

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.

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.

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.
In a separate medium bowl, whisk together the buttermilk, vanilla extract, and almond extract.
Using a stand mixer with the paddle attachment, or using an electric hand mixer, cream the butter and sugar, mixing until well combined, about 2 to 3 minutes. Stop once to scrape down the sides of the bowl. The mixture should look lighter in color. Mix in eggs, one at a time.
With the mixer on low speed, add flour mixture in three batches, alternating with the buttermilk mixture. Mix until just combined. Do not overmix.
Pour ⅓ of cake batter into the prepared pan and spread evenly using a rubber spatula or offset spatula.
Transfer the cooled cherry filling onto the center of the cake batter in the pan, leaving a 1-inch border around the edges.
Add the remaining cake batter on top of cherry filling and spread evenly to cover the cherry filling (the filling will get pushed to the edge of the pan naturally).
Sprinkle streusel topping evenly on top of cake batter.
Bake cake for 70-80 minutes, or until a toothpick inserted into the center of the cake comes out clean and the streusel on top is golden brown. Let cake cool in pan for 15 minutes.
Use a knife or offset spatula to loosen cake from the pan by going around the edge of cake, and unlatch to remove the outer ring. Transfer to a wire rack to cool to room temperature.

Video

Notes

Storage: You can either store this in an airtight container at room temperature for 2 days, or in the refrigerator for up to 5 days.

How to freeze: After completely cooled, slice the cake and wrap each individual slice in aluminum foil or plastic wrap. Transfer the cake slices to a large freezer bag, and store in the freezer for up to 3 months. To thaw, place in the refrigerator overnight.

Don't overmix your cake batter. Mix only until flour is almost combined. Overmixing can lead to a dense and chewy cake, and we want light, tender, and fluffy.

Thaw and drain frozen cherries. If you go the frozen cherry route, be sure to thaw and drain any juice before using them.

Nutrition