Cherry Coffee Cake
This cherry coffee cake is comfort in a pan—soft, sweet, and full of cherries. The icing drizzled on top adds just the right touch, especially when it’s served warm with a fresh cup of coffee.
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Equipment
- 1 Sheet Pan You can use a 9x13, 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
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.