Cherry Coffee Cake
Cherry Coffee Cake is a moist and flavorful dessert featuring a tender cake layered with sweet cherry filling. Topped with cinnamon and sugar, it offers a delightful balance of fruity tartness and warm spices. Perfect for brunch, tea time, or any special occasion, appealing to dessert lovers and coffee enthusiasts alike.
Ingredients
Instructions
- Cream the sugar with the vegetable oil. Add eggs, one at a time, beating until well blended.
- Add flour sifted with the baking powder. Pour half of the batter into a greased 9 x 13-inch pan.
- Spread the cherry pie filling over the batter. Sprinkle lightly with sugar and cinnamon.
- Add the remaining batter on top and sprinkle with more cinnamon and sugar.
- Bake at 325°F for 50 minutes. Drizzle with powdered sugar glaze when still slightly warm.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. You can also substitute applesauce for half of the oil to reduce calories. If you want a nutty crunch, add chopped walnuts or almonds on top before baking. To ensure even baking, rotate the pan halfway through the baking time. Remember, for a delightful twist, you can also try adding a hint of almond extract.
Serving Suggestions
This Cherry Coffee Cake is perfect for brunch or as a delightful afternoon snack. It pairs beautifully with a cup of coffee or tea, making it ideal for gatherings. Serve it warm, drizzled with a powdered sugar glaze, or enjoy it plain. For a complete meal, consider serving it alongside a fresh fruit salad or a scoop of vanilla ice cream for a sweet finish.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate for up to a week. To reheat, place individual slices in the microwave for about 15-20 seconds or warm in the oven at 350°F for about 10 minutes. This will help retain its moist texture.
Nutrition & Diet Analysis (per serving)
Each serving of Cherry Coffee Cake contains roughly 415 calories, with 4g protein, 75g carbohydrates, and 12g fat. It is a good source of calcium (16% of the Daily Value).
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 cherries! Pit and slice about 2 cups of fresh cherries, and toss them with a bit of sugar and cornstarch to thicken. Spread this mixture over the batter just like you would with the pie filling. This will give your coffee cake a fresh, fruity flavor.
What can I substitute for vegetable oil?
You can use melted coconut oil or unsweetened applesauce as a substitute for vegetable oil. Both will add moisture to the cake, and coconut oil will impart a subtle coconut flavor. If you prefer a lighter option, try using Greek yogurt or even sour cream for added richness.
How can I make this recipe gluten-free?
To make this Cherry Coffee Cake gluten-free, substitute regular flour with a 1:1 gluten-free all-purpose flour blend. Make sure to check that your baking powder is also gluten-free. The texture may vary slightly, but it should still bake up beautifully, maintaining the delicious cherry flavor.
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).