Cherry Berry Coffeecake
A moist, fruity coffeecake with cherry filling and a tender crumb, complemented by a hint of almond and lemon, perfect for breakfast or dessert gatherings.
Ingredients
Instructions
- Preheat oven to 350°F and generously grease a jelly roll pan or two 9-inch square pans.
- In a large mixing bowl, blend sugar, butter, shortening, baking powder, vanilla, almond extract, and eggs on low speed, scraping the bowl constantly.
- Beat on high speed for 3 minutes.
- Stir in the all-purpose flour.
- Spread two-thirds of the batter in the prepared pan(s).
- Spread the cherry pie filling evenly over the batter.
- Sprinkle grated lemon rind over the cherries.
- Drop the remaining batter by tablespoonfuls onto the pie filling.
- Bake for about 45 minutes or until a toothpick inserted into the center comes out clean.
- Drizzle with glaze before serving.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of shortening, or even substitute half of the butter with sour cream for added moisture. If cherry pie filling isn't available, fresh or frozen cherries tossed with sugar can be a great alternative. To elevate the taste, add a teaspoon of cinnamon to the batter. This coffeecake pairs beautifully with Lemon-Almond Wafers for a delightful brunch spread.
Serving Suggestions
Serve the cherry berry coffeecake warm or at room temperature, drizzled with a simple glaze made from powdered sugar and milk for added sweetness. This dish is perfect for breakfast, brunch, or as a dessert alongside coffee or tea. It also pairs nicely with Vanilla Ice Cream for a delicious contrast.
Storage & Reheating
Store leftover cherry berry coffeecake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, place individual slices in the microwave for 10-15 seconds or warm in the oven at 350°F for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Cherry Berry Coffeecake contains roughly 142 calories, with 2g protein, 21g carbohydrates, and 3g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh cherries instead of cherry pie filling?
Yes, you can use fresh or frozen cherries instead of cherry pie filling. Simply pit and slice fresh cherries, and toss them with some sugar and a bit of cornstarch to thicken the juices as they bake. This will give the coffeecake a delightful homemade touch.
How can I make this recipe gluten-free?
To make this coffeecake gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that includes xanthan gum. Ensure all other ingredients, like baking powder, are also gluten-free. This will help maintain the texture while accommodating gluten sensitivities.
What can I use instead of almond extract?
If you don't have almond extract, you can substitute it with an equal amount of vanilla extract or use hazelnut extract for a nutty flavor. You can also omit it completely, especially if you prefer a simpler taste profile in your coffeecake.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).