Cherry Coffee Cake Internationale
A moist cherry coffee cake with a tender crumb, sweet cherry filling, and crunchy streusel topping, perfect for breakfast or dessert gatherings with coffee or tea.
Ingredients
Instructions
- Preheat oven to 375°F.
- Spray two 9-inch round cake pans with non-stick spray.
- Cream together margarine and sugar until light and fluffy.
- Beat in eggs one at a time until well combined.
- Add almond extract and mix.
- Combine flour and soda in a bowl.
- Gradually add the flour mixture to the creamed mixture alternately with sour cream, starting and ending with the flour mixture.
- Divide the batter evenly between the prepared pans.
- Spread cherry pie filling evenly on top of the batter in each pan.
- Sprinkle streusel topping over the cherry filling.
- Bake for 25 to 35 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool slightly before serving.
Tips & Substitutions
For a richer flavor, consider using butter instead of margarine. If you prefer a nut-free option, you can omit the almond extract altogether or replace it with vanilla extract. To save time, you can prepare the streusel topping in advance and store it in the fridge until ready to use. Always check for doneness by inserting a toothpick; the cake should spring back when lightly touched.
Serving Suggestions
This Cherry Coffee Cake Internationale pairs beautifully with a cup of freshly brewed coffee or tea, making it an excellent choice for brunch or dessert. Serve it alongside a light salad or some fresh fruit for a balanced meal. For a unique twist, try serving it with a scoop of vanilla ice cream or whipped cream on top.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. To reheat, simply microwave a slice for 15-20 seconds or warm it in a preheated oven at 350°F for about 10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Cherry Coffee Cake Internationale contains roughly 314 calories, with 8g protein, 66g carbohydrates, and 2g fat. It is a good source of iron (18% of the Daily Value), protein (16% of the Daily Value), and vitamin C (12% of the Daily Value). It also contributes 3g of dietary fiber toward your daily target.
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, fresh cherries can be used as a substitute for cherry pie filling. You'll need about 2 cups of pitted and halved cherries. To mimic the sweetness and texture of pie filling, consider adding a tablespoon of sugar and a teaspoon of cornstarch to the cherries before spreading them on the batter.
Can I make this recipe ahead of time?
Absolutely! You can prepare the batter the night before and refrigerate it overnight. Just remember to bring it to room temperature before baking. Alternatively, the baked cake can be made in advance and stored in the refrigerator, then served the next day for a convenient treat.
What can I use for a gluten-free version?
To make a gluten-free Cherry Coffee Cake, substitute the all-purpose flour with a gluten-free flour blend designed for baking. Be sure to check if the baking soda used is gluten-free, as most brands are. This will allow you to enjoy a delicious gluten-free version without compromising on flavor or texture.
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).