This cherry coffee cake is a household favorite of ours. It’s the kind of treat that makes a quiet morning feel special. Soft, buttery layers, little pockets of tart cherries, and a light drizzle of icing—perfect warm with a cup of coffee and a few unhurried minutes. It’s simple enough that even the kids can help, and sometimes it’s more phenomenal with a big scoop of vanilla ice cream. You could easily make it for a weekend breakfast or a dessert, any night of the week.
Ingredients
- 1 1/3 Cup Sugar
- 3 Cups Flour
- 1/4 tsp. Salt
- 1/2 Cup unsalted butter – or 1 stick
- 1/2 tsp. Baking Powder
- 4 Eggs
- 1/2 Cup Oil (Vegetable or Olive Oil works well)
- 1 tsp. Vanilla
- 1 can of your favorite pie filling (cherry, peach, or blueberry)
- 1/2 tsp. Cinnamon
- 1/2 cup Chopped pecans
Icing
- 1 Cup Powered Sugar
- 1 tbsp. Milk
- 1 tsp. Vanilla
- Just a dash of ground cinnamon.
Instructions
- Cream the butter, sugar and oil until smooth.
- Add the eggs one at a time. (We use a stand mixed, but a good hand mixer will work great too)!
- Add the dry ingredients, mix, and then add the flavoring (vanilla)
- Continue to mix until weel combined.
- Spread half of the mixture on a greased/floured cookie sheet and spread out evenly.
- Spread the pie filling out evenly across and then add the other half of the mixture over the top. It will not spread really pretty, but it doesn’t need to.
- Bake at 375 degrees for about 20 to 25 minutes.
- Once the coffee cake is finished baking drizzle with icing and chopped pecans. Ice when warm.
ICING
- Mix all of the icing ingredients into a small bowl, and whisk until you get the consistency that you are looking for. Ice the coffee cake when it’s warm right out of the oven and top with chopped pecans.
NOTE – This specific recipe is made for a sheet pan, but if you wish you can make it in a 9×13 baking dish. It comes out a little thicker, so you will need to bake about 45 minutes at 375 until it’s baked through. Either way works well. 😀
Cherry Coffee Cake
Equipment
- 1 Sheet Pan You can use a 9×13, it just needs to cook a little long. Either way turns out great!
- 1 Stand Mixer A hand mixer works weel too.
- 1 Small Bowl For the frosting.
Ingredients
- 1⅓ Cup Cup Sugar
- 3 Cups Flour
- ¼ tsp Salt
- 1 Cup Unsalted butter
- 1 tsp Baking Powder
- 4 Eggs
- ½ Cup Oil Vegetable or Olive oil work well.
- 1 tsp Vanilla
- 1 Can Cherry Pie filling or filling of your choice.
- ½ tsp Ground Cinnamon
- ½ Cup Chopped pecans
Icing
- 1 Cup Powered Sugar
- 1 tsp. Milk
- 1 tsp. Vanilla
- Just a dash of cinnamon.
Instructions
- Cream the butter, sugar and oil until smooth.
- Add the eggs one at a time. (We use a stand mixed, but a good hand mixer will work great too)!
- Add the dry ingredients, mix, and then add the flavoring (vanilla).
- Continue to mix until weel combined.
- Spread half of the mixture on a greased/floured cookie sheet and spread out evenly.
- Spread the pie filling out evenly across and then add the other half of the mixture over the top. It will not spread really pretty, but it doesn’t need to.
- Bake at 375 degrees for about 20 to 25 minutes.
- Once the coffee cake is finished baking drizzle with icing and chopped pecans. Ice when warm.
Icing
- Mix all of the icing ingredients into a small bowl, and whisk until you get the consistency that you are looking for. Ice the coffee cake when it’s warm right out of the oven and top with chopped pecans.
Notes
There’s something about the smell of this cherry coffee cake baking that just feels like home. It’s soft, a little sweet, and full of juicy cherries, with icing drizzled on top once it’s still warm. Around here, we slice it up, pour a cup of coffee, and let the morning slow down a bit. We are always on the hunt to create kid’s friendly recipes that they can help with, and this one was perfect. There is a video over on Instagram, for more of a visual.
