Why You’ll Love This Recipe
This cherry coffee cake is incredibly simple to make, using pantry staples and either fresh, frozen, or canned cherries. The moist vanilla cake base is soft and fluffy, while the cinnamon crumble topping adds just the right amount of crunch and spice. It’s perfect for breakfast, brunch, or dessert—and it’s even better the next day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cake:
- All-purpose flour
- Baking powder
- Salt
- Granulated sugar
- Eggs
- Milk or buttermilk
- Vegetable oil or melted butter
- Vanilla extract
- Cherries (fresh, frozen, or canned—pitted and halved)
For the streusel topping:
- All-purpose flour
- Brown sugar
- Ground cinnamon
- Unsalted butter, melted
Directions
- Preheat your oven to 350°F (175°C). Grease and flour an 8×8-inch or 9×9-inch baking dish.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, whisk the sugar, eggs, milk, oil (or melted butter), and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet, stirring until just combined—do not overmix.
- Gently fold in the cherries, reserving a few to place on top.
- Pour the batter into the prepared pan and smooth the surface. Scatter reserved cherries on top.
- In a small bowl, mix the streusel ingredients until crumbly. Sprinkle evenly over the batter.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool for at least 10 minutes before slicing and serving.
Servings and timing
This recipe serves 9–12 people. Prep time is 15 minutes, bake time is 35–40 minutes. Total time: approximately 55 minutes.
Variations
- Cherry Almond Coffee Cake: Add almond extract to the batter and top with sliced almonds.
- Chocolate Chip Twist: Fold in mini chocolate chips for extra richness.
- Gluten-Free Option: Use a 1:1 gluten-free baking flour blend.
- Lemon-Cherry Cake: Add lemon zest to the batter for a citrusy brightness.
- Drizzled Icing: Add a quick glaze of powdered sugar and milk once the cake cools for added sweetness.
Storage/Reheating
Store the cooled cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, microwave individual slices for 15–20 seconds or warm in a 300°F oven until heated through. This cake also freezes well for up to 2 months—wrap tightly and thaw before serving.
FAQs
Can I use canned cherry pie filling?
It’s best to use plain cherries for this recipe. Pie filling may be too sweet and heavy for the batter.
Can I make this in a loaf pan?
Yes, but adjust the baking time to 45–50 minutes and check for doneness with a toothpick.
Can I use sour cherries?
Yes, just increase the sugar slightly if you prefer a sweeter taste.
How do I keep the cherries from sinking?
Toss them lightly in flour before folding into the batter to help suspend them.
Can I make this ahead of time?
Yes, it stores well and tastes great the next day, making it perfect for make-ahead baking.
Do I need to thaw frozen cherries?
No, just fold them in frozen to prevent excess juice from thinning the batter.
Can I double the recipe?
Yes, double the ingredients and bake in a 9×13-inch pan. Increase baking time by 5–10 minutes.
Can I skip the streusel?
Yes, but the topping adds great texture and flavor. You could also replace it with a sprinkle of coarse sugar.
What’s the best way to serve it?
Warm or at room temperature, optionally with a dusting of powdered sugar or a drizzle of glaze.
Is this a breakfast or dessert cake?
Both! It’s lightly sweet, making it perfect for breakfast, brunch, or a not-too-sweet dessert.
Conclusion
Quick Cherry Coffee Cake is a simple, delicious way to enjoy the classic combination of cherries and spice in a tender, buttery cake. With minimal prep and maximum flavor, it’s a go-to recipe for busy mornings, weekend brunches, or any time you need a cozy, satisfying bite. Keep this easy coffee cake in your baking rotation for effortless treats everyone will love.
PrintQuick Cherry Coffee Cake
Quick Cherry Coffee Cake is a moist vanilla cake filled with juicy cherries and topped with a buttery cinnamon streusel. It’s an easy, comforting treat perfect for breakfast, brunch, or dessert.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 9–12 servings
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 2 eggs
- 1/2 cup milk or buttermilk
- 1/3 cup vegetable oil or melted butter
- 1 tsp vanilla extract
- 1 1/2 cups cherries (fresh, frozen, or canned, pitted and halved)
- Streusel Topping:
- 1/3 cup all-purpose flour
- 1/4 cup brown sugar
- 1 tsp ground cinnamon
- 3 tbsp unsalted butter, melted
Instructions
- Preheat oven to 350°F (175°C). Grease and flour an 8×8 or 9×9-inch baking dish.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, whisk sugar, eggs, milk, oil, and vanilla extract until smooth.
- Add dry ingredients to wet and stir until just combined.
- Gently fold in cherries, reserving a few to place on top.
- Pour batter into prepared pan and smooth the top. Scatter reserved cherries over the batter.
- In a small bowl, mix streusel ingredients until crumbly. Sprinkle evenly over the top.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for at least 10 minutes before slicing and serving.
Notes
- Toss cherries in a bit of flour before folding into the batter to prevent sinking.
- Use frozen cherries straight from the freezer—no need to thaw.
- Replace streusel with coarse sugar for a quicker topping.
- Great served warm or at room temperature with a dusting of powdered sugar.
Nutrition
- Serving Size: 1 piece
- Calories: 260
- Sugar: 18g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
