The Ultimate Old-Fashioned Cherry Coffee Cake with Crumb Topping Recipe
Prepare to fall in love with this incredible old-fashioned cherry coffee cake recipe! Whether you’re using vibrant fresh cherries or convenient frozen sweet cherries, this cinnamon-infused delight with its irresistible crumb topping is the quintessential treat for any brunch, breakfast, or afternoon indulgence. This recipe delivers a wonderfully moist cake base, a luscious homemade cherry pie filling, and a perfectly crunchy streusel topping, all coming together to create a truly memorable baking experience.
*This post contains affiliate links — as an Amazon Associate I earn from qualifying purchases. Please see my disclosure for details*.
If you’re a fan of the delightful combination of sweet cherries and a buttery crumb, this old-fashioned cherry coffee cake is about to become your new favorite. Its rich flavor profile, complete with warm cinnamon and a hint of almond, makes it perfect for sharing with family and friends. And for more cherry-inspired desserts, you’ll also love my Cherry Crumb Pie, my Peach Cherry Galette, and my Amarena Cherry Chocolate Sauce!
Why You’ll Love This Old-Fashioned Cherry Coffee Cake
There’s something truly special about an old-fashioned coffee cake, and this cherry version elevates the classic to new heights. Much like my beloved blueberry cream cheese coffee cake, this cinnamon cherry coffee cake features a remarkably moist, tender sour cream cake base. What sets it apart, though, is the luscious homemade cherry pie filling nestled within each slice, bursting with sweet-tart flavor. Topping it all off is a golden, crunchy streusel, generously studded with sliced almonds that toast beautifully as the cake bakes, perfectly complementing the rich cherry notes.
This recipe is designed for ease and enjoyment, ensuring that even novice bakers can achieve a show-stopping result. The blend of textures – the soft cake, gooey filling, and crisp topping – creates a harmonious bite every time. It’s the ideal centerpiece for a leisurely weekend brunch or a delightful accompaniment to your morning coffee or afternoon tea. Prepare to impress everyone with this fantastic cherry almond coffee cake!
[feast_advanced_jump_to]
What is a Coffee Cake? Understanding the Difference from Traditional Cakes
Many people wonder what truly distinguishes a coffee cake from a regular cake, especially since most coffee cakes don’t actually contain coffee! The name “coffee cake” actually refers to its intended pairing: it’s designed to be enjoyed alongside a warm cup of coffee or tea, particularly during breakfast, brunch, or an afternoon break. Unlike traditional layer cakes that are typically slathered with rich frosting, a coffee cake is usually a single-layer cake baked in a round or square pan. Its signature characteristic is a delightful topping, often a streusel or crumb mixture, providing a wonderful textural contrast to the soft cake below.
While frosting is generally absent, some coffee cakes, like my Blueberry Cream Cheese Coffee Cake, might feature a delicate icing drizzle over the crumb topping for an extra touch of sweetness and visual appeal. The essence of a coffee cake lies in its comforting, homey feel – a perfect balance of moist cake, flavorful additions (like fruit or spices), and that irresistible crumbly top. It’s meant to be a simple yet elegant indulgence, making it a beloved staple in many households for generations.
Crafting the Perfect Cinnamon Cherry Coffee Cake Filling
The heart of this exceptional cherry coffee cake is its homemade cherry filling, which can be made with either fresh or frozen sweet cherries. If you’ve ever tried my cherry crumb pie, you’ll recognize this same fantastic recipe! I am a huge advocate for making your own cherry pie filling because it allows you to control the quality and type of cherries used. During the summer months, fresh sweet cherries like Bing or Rainier are abundant and offer unparalleled flavor. For year-round convenience, frozen dark sweet cherries are an excellent choice – they’re easy to find in most supermarkets and simplify the preparation process without sacrificing taste.
While you could opt for canned cherry pie filling to save a little time, I wholeheartedly recommend preparing your own. It truly makes a significant difference in the depth of flavor and texture of the finished cake. Plus, it only requires a saucepan and a few minutes of your time. The rich, vibrant taste of homemade cherry filling, enhanced by a touch of cinnamon and almond extract, elevates this coffee cake from good to absolutely extraordinary. This simple step is well worth the minimal effort for a gourmet result.
Key Ingredients for Your Cherry Coffee Cake
Creating this delightful old-fashioned cherry coffee cake involves three main components: the flavorful cherry filling, the tender sour cream cake, and the irresistible almond streusel topping. Each element plays a crucial role in building the perfect balance of taste and texture.
For the Quick Cherry Filling, you’ll need:
- Sweet Cherries: The star of our filling! You can use fresh Bing, Rainier, or any other sweet cherry variety. If opting for fresh, a cherry pitter will be your best friend. To save time and for consistent availability, I often reach for frozen dark sweet cherries, which are conveniently pitted and readily available in the frozen aisle of most supermarkets.
- Granulated Sugar: Just enough to enhance the natural sweetness of the cherries without making the filling overly sugary, ensuring a balanced flavor profile.
- Fresh Lemon Juice: A vital ingredient that provides a bright, tart counterpoint to the sweet cherries, preventing the filling from tasting flat. It really makes the cherry flavor pop!
- Cornstarch: This acts as our thickening agent, giving the cherry filling that perfect, slightly viscous consistency you find in a homemade pie.
- Almond Extract: A small but mighty addition! Almond extract beautifully complements and elevates the cherry flavor, adding a warm, nutty depth that is simply divine.
- Ground Cinnamon: Optional, but highly recommended. A pinch of cinnamon introduces a subtle warmth and spice that pairs wonderfully with both cherries and the coffee cake’s overall profile.
- Water: If you’re using fresh cherries, a splash of water helps dissolve the sugar and cornstarch, ensuring a smooth and even consistency for your filling. Frozen cherries typically release enough liquid on their own.
For the Moist Sour Cream Cake layer, you’ll need:
- Brown Sugar & Granulated Sugar: This dynamic duo provides a complex sweetness. Brown sugar adds moisture and a subtle caramel note, while granulated sugar contributes to the cake’s tender crumb.
- Unsalted Butter: Softened to room temperature, butter is essential for a rich flavor and tender texture. It should be soft enough to indent easily but still cool, not melted.
- Large Eggs: Also at room temperature, eggs bind the ingredients, add richness, and contribute to the cake’s structure and rise.
- Pure Vanilla Extract: Use a high-quality pure vanilla extract for the best flavor. For an even more rewarding experience, consider making your own at home with just two ingredients (check out my guide)!
- Almond Extract: This pairs beautifully with both the vanilla and the cherry filling, adding a wonderful, subtle nuttiness throughout the cake.
- Vegetable Oil: Just a touch of canola oil (or your preferred neutral vegetable oil) is added to ensure an incredibly moist and tender crumb that stays fresh longer.
- Sour Cream: The secret to this cake’s exceptional moistness and tenderness! Make sure your sour cream is also at room temperature to incorporate smoothly into the batter.
- All-Purpose Flour: The foundation of our cake. Accuracy in measuring flour is key for the right texture. Always measure by weight using a kitchen scale, or use the spoon-and-level method for volume measurement to avoid a dense cake.
- Baking Powder & Baking Soda: These leavening agents work together with the sour cream to create a beautiful lift and airy texture in the cake.
- Salt: A pinch of salt is crucial for balancing the sweetness and enhancing all the other delicious flavors in the cake.
For the Easy Crumb Topping, you’ll need:
- Brown Sugar and Granulated Sugar: A mix of sugars for the topping creates a rich, sweet, and slightly caramelized crunch.
- All-Purpose Flour: The flour provides the structure for our crumb topping, ensuring it forms those delightful, distinct crumbles.
- Salt: A small amount of kosher salt is key to balancing the sweetness in the crumb topping and enhancing its overall flavor.
- Unsalted Butter: Crucially, your butter for the crumb topping should be cold and cut into small cubes. This cold butter is what helps create those distinct, flaky crumbles when mixed with the dry ingredients.
- Sliced Almonds: My favorite addition to this streusel! The almonds become wonderfully toasty and fragrant as the cake bakes, adding a fantastic nutty crunch that complements the cherry and almond flavors perfectly.
- Powdered Sugar: (Optional) A light dusting of powdered sugar over the cooled cake provides a beautiful finish and an extra touch of delicate sweetness.
Essential Equipment for Baking Success
Having the right tools can make all the difference in your baking experience. For this old-fashioned cherry coffee cake, here’s what you’ll need:
- 9-inch Springform Pan or Square Baking Pan: I typically use a 9-inch springform pan, which makes for easy removal and a beautiful presentation. Alternatively, a 9-inch square baking pan or a round cake pan with deep sides will also work. Ensure the pan is deep enough so the batter fills only about ¾ of the pan, leaving room for the cake to rise without overflowing. You could even use a 10-inch springform pan, just note that the baking time might be slightly shorter.
- Saucepan: For preparing the quick homemade cherry filling.
- Mixing Bowls: Several bowls will be useful for separating wet and dry ingredients, and for preparing the crumb topping and cake batter.
- Whisk: To initially combine dry ingredients and to stir the cherry filling.
- Electric Mixer (Stand or Handheld) or Pastry Cutter: An electric mixer with a paddle attachment is ideal for creaming butter and sugar for the cake batter. For the streusel topping, a pastry cutter or even your fingertips work perfectly to blend the cold butter into the dry ingredients until coarse crumbs form.
- Rubber Spatula: Indispensable for scraping down the sides of your mixing bowl and gently folding in ingredients.
- Parchment Paper: For lining your baking pan, especially useful for easy removal of the cake.
- Measuring Cups and Spoons: For accurate ingredient measurement.
- Kitchen Scale: Highly recommended for precise flour measurement (by weight) to ensure a perfectly textured cake.
- Wire Cooling Rack: Essential for allowing the cake to cool completely, preventing sogginess.
Properly equipping your kitchen will set you up for success and make the baking process a breeze!
Step-by-Step: How to Make Cherry Coffee Cake
Creating this delicious cherry coffee cake is a straightforward process, broken down into easy-to-follow steps:
- Prepare the Cherry Filling: Start by making your homemade cherry filling. In a medium saucepan, combine your pitted sweet cherries (fresh or frozen), sugar, lemon juice, cornstarch, almond extract, and a pinch of cinnamon. Cook over medium-high heat, stirring continuously, until the mixture thickens and comes to a boil. Reduce the heat and simmer for about 5 minutes, then remove from heat and let it cool completely. Transfer it to an airtight container and refrigerate while you prepare the other components.
- Make the Crumb Topping: In a separate bowl, combine the cold, cubed butter with both sugars, flour, and salt. Use a pastry blender, a fork, or even your fingertips to work the butter into the dry ingredients until the mixture resembles coarse, lumpy crumbs. Stir in the sliced almonds. Place this mixture in the refrigerator to chill, which helps maintain its crumbly texture during baking.
- Begin the Cake Batter: Preheat your oven to 350°F (175°C). Prepare your 9-inch springform or square baking pan by greasing it with baking spray and lining the bottom with parchment paper. If using a square pan, leave an overhang of parchment on two sides for easy cake removal later.
- Cream Butter and Sugar: In a stand mixer fitted with the paddle attachment, or using a large bowl with a hand mixer, cream together the room-temperature unsalted butter with the granulated and light brown sugars until the mixture is light, fluffy, and pale in color. This step incorporates air, contributing to the cake’s tender crumb.
- Add Wet Ingredients: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Follow with the vanilla extract and almond extract, mixing until just combined. Next, gently mix in the vegetable oil, and finally, the room-temperature sour cream. Mix until smooth, but avoid overmixing.
- Fold in Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually sift these dry ingredients into your wet batter. Using a rubber spatula, gently fold the dry into the wet ingredients until they are just combined. Be careful not to overmix, as this can lead to a tough cake.
- Assemble the Cake: Pour about half of your cake batter into the prepared pan, spreading it evenly across the bottom. Next, spoon the cooled cherry filling evenly over this first layer of batter, leaving about a one-inch border around the edges to prevent the filling from seeping out too much during baking. Carefully dollop the remaining cake batter over the cherry filling, gently spreading it to cover the filling completely.
- Top and Bake: Evenly sprinkle the chilled crumb topping over the entire surface of the cake batter. Place the cake in your preheated oven and bake for 45-50 minutes. The cake is done when a toothpick inserted into the center comes out clean or with moist crumbs attached, and the crumb topping is golden brown and fragrant.
- Cool and Serve: Allow the cake to cool in the pan for about 15 minutes before carefully transferring it to a wire rack to cool completely. If desired, dust with a fine layer of powdered sugar just before serving for an elegant finish.
See the recipe card below for detailed instructions and ingredient amounts!
Preventing Cherries from Sinking in Your Coffee Cake
One common concern when baking with fruit is preventing it from sinking to the bottom of the cake. Fortunately, with this particular cherry coffee cake recipe, the cherries are prepared as a thicker, homemade filling. This consistency significantly reduces the likelihood of them sinking, as the filling is substantial enough to stay suspended within the batter layers.
However, if you were to use individual whole or chopped cherries directly in a cake batter (not as a thick filling), a helpful trick is to toss them with a tablespoon or two of the dry flour mixture (from the cake batter’s total flour) before adding them to the wet ingredients. This light coating of flour helps to create friction and gives the cherries something to cling to, keeping them more evenly distributed throughout the cake during baking. In our layered coffee cake, the thick filling acts as its own barrier, ensuring a beautiful distribution of cherry goodness in every slice.
Expert Tips and Frequently Asked Questions (F.A.Q.)
Bringing ingredients like eggs, butter, and sour cream to room temperature is crucial for a smooth, emulsified batter and a tender cake texture. Here’s how to speed up the process:
For eggs, simply submerge them in a bowl of lukewarm (not hot!) water for about 10-15 minutes.
For sour cream, scoop the required amount into a microwave-safe mug and heat it in 5-second increments, stirring after each, until it reaches room temperature. Be careful not to overheat and curdle it.
And for butter, if it’s wrapped, you can place it on a microwave-safe plate and heat it for 15-20 seconds total, flipping it every 4-5 seconds. You want it softened, not melted.
This is a common and excellent question! The name “coffee cake” can indeed be a bit misleading. Historically, coffee cake got its name not because it contains coffee, but because it is traditionally served *with* coffee (or tea) as a morning or afternoon accompaniment. It’s meant to be a delightful pairing for your favorite hot beverage, making it the perfect choice for a leisurely summer brunch, a cozy breakfast, or an elegant afternoon snack. It’s about the experience of enjoying a sweet baked good alongside your drink, rather than an ingredient within the cake itself.
Absolutely! While I personally prefer the robust flavor and fresh taste of the homemade cherry filling (especially when made with frozen cherries for convenience!), using store-bought canned cherry pie filling is a perfectly acceptable shortcut. This recipe for a cherry coffee cake will still be delicious and incredibly easy to make. It’s a fantastic option if you’re short on time. For a fun twist, you can even experiment by swapping out the cherry filling for other fruit pie fillings like blueberry, apple, or strawberry to create different coffee cake variations!
Several factors can contribute to a dry cherry coffee cake. The most common culprit is over-measuring your flour. Too much flour makes the batter dense and absorbent, resulting in a dry crumb. Always measure flour by weight using a kitchen scale for precision, or use the spoon-and-level method if measuring by volume. Another frequent reason for dryness is baking the cake for too long. Overbaking extracts too much moisture. Keep a close eye on your cake and test for doneness with a toothpick at the earlier end of the suggested baking time.
Generally, no, traditional coffee cake does not taste like coffee. The classic flavor profile usually revolves around rich butter, fragrant vanilla, warm cinnamon, and often incorporates fruits or nuts. Any coffee flavor is entirely optional and would need to be specifically added (e.g., with instant coffee powder). This cherry coffee cake is a testament to those classic flavors, highlighting the bright cherries with hints of cinnamon and almond, designed to complement, not replicate, your morning brew.
Proper storage ensures your old-fashioned cherry coffee cake remains fresh and delicious. Store it in an airtight container or under a cake dome at room temperature for up to 2 days. If you want to extend its freshness, it can be kept in the refrigerator for up to 4 days. For longer storage, slices can be individually wrapped in plastic wrap and then aluminum foil and frozen for up to 2-3 months. Thaw overnight in the refrigerator and bring to room temperature or gently warm before serving.
Absolutely! The pairing of coffee and cherry is a classic for a reason. The slightly bitter notes of coffee provide a wonderful contrast to the sweet-tartness of cherries. When combined with the warm, comforting flavors of vanilla, cinnamon, and almond in this specific coffee cake, it creates a truly harmonious and satisfying experience. Imagine a bite of moist cherry cake with a crunchy topping, followed by a sip of your favorite coffee – it’s pure bliss!
There’s truly nothing like the aroma of a freshly baked coffee cake filling your home. This old-fashioned cherry coffee cake is more than just a recipe; it’s an invitation to create comforting memories and share delicious moments. Its simple elegance and delightful flavors make it a versatile treat for any occasion, from a festive holiday brunch to a quiet afternoon pick-me-up. Once you try it, you’ll understand why it’s destined to become a staple in your baking repertoire.
If you try this recipe, I would love it if you could leave a star review rating and comment below! It’s so wonderful hearing your feedback! And don’t forget to share your creations with me by tagging @chenee_today on Instagram!
More Delicious Cake Recipes You’ll Love
Looking for more delightful cake creations to bake and enjoy? Here are some other fantastic recipes from my collection that you might just fall in love with:
- Marble Loaf Cake: A classic, elegant loaf cake with beautiful swirls of vanilla and chocolate, perfect for slicing and sharing.
- Earl Grey Lavender Cake with Honey-Lemon Glaze: A sophisticated cake featuring fragrant Earl Grey tea and delicate lavender, finished with a bright honey-lemon glaze.
- Rosemary Olive Oil Cake with Orange: An aromatic and uniquely flavorful cake, combining the earthiness of rosemary with bright orange and rich olive oil.
- Lemon Sour Cream Pound Cake: A wonderfully dense yet tender pound cake, bursting with fresh lemon flavor and kept incredibly moist by sour cream.
- Vegan Coconut Cake: A rich and creamy plant-based cake, full of tropical coconut flavor, proving that vegan baking can be just as indulgent.
Each of these recipes offers a unique baking experience and a delicious result, perfect for expanding your baking horizons!
📖 Recipe
Cherry Coffee Cake – Old Fashioned Recipe with Crumb Topping
Pin Recipe
Rate Recipe
Save RecipeSaved!
Equipment you may need
-
hand mixer
-
stand mixer
-
pastry blender
-
9-inch springform pan
-
9×9 baking pan
-
parchment paper
-
measuring cups and spoons
-
mixing bowls
-
rubber spatula
-
food scale
-
cooling rack
Ingredients
Cherry Filling
- 3 cups (414 g) dark sweet cherries – fresh or frozen, pitted
- ½ cup (100 g) granulated sugar
- 2 tablespoon (30 ml) fresh lemon juice – from about ½ medium lemon
- 3 tablespoon (44 ml) cornstarch
- ½ teaspoon (2 ml) almond extract
- ⅛ teaspoon (1 ml) ground cinnamon
- ¼ cup (59 g) water – if using fresh cherries
Almond Streusel Topping
- ⅔ cup (147 g) light brown sugar – packed
- ¼ cup (50 g) granulated sugar
- 1 cup (125 g) all-purpose flour
- ¼ teaspoon (1 ml) salt
- ½ cup (114 g) unsalted butter – cold; cut into cubes
- ½ cup (118 g) sliced almonds
Sour Cream Cake
- baking spray
- ¼ cup (50 g) granulated sugar
- ½ cup (110 g) light brown sugar
- ½ cup (114 g) unsalted butter – room temperature
- 3 large eggs – room temperature
- 1 teaspoon (5 ml) pure vanilla extract
- ½ teaspoon (2 ml) almond extract
- 3 tablespoon (44 ml) vegetable oil – I used canola
- ¾ cup (173 g) sour cream – room temperature
- 2 cup (250 g) all-purpose flour
- 1 teaspoon (5 ml) baking powder
- ½ teaspoon (2 ml) baking soda
- ½ teaspoon (2 ml) salt
- powdered sugar – optional
Instructions
-
To make cherry filling, combine all filling ingredients in a medium saucepan and heat over medium-high heat.3 cups dark sweet cherries, ½ cup granulated sugar, 2 tablespoon fresh lemon juice, 3 tablespoon cornstarch, ½ teaspoon almond extract, ⅛ teaspoon ground cinnamon, ¼ cup water
-
Bring to a boil, stirring constantly, then reduce heat to low and simmer for 5 minutes or until thickened. Remove from heat and let cool.
-
To make the crumb topping, combine cold butter, sugars, flour, and salt in a bowl.⅔ cup light brown sugar, ¼ cup granulated sugar, 1 cup all-purpose flour, ¼ teaspoon salt, ½ cup unsalted butter
-
Blend with a fork, pastry cutter, or your hands until the mixture resembles large crumbs. Mix in sliced almonds. Set aside in refrigerator to chill.½ cup sliced almonds
-
Preheat oven to 350° F. Spray a 9-inch springform pan or 9×9 square baking pan with baking spray and line with parchment paper. If using a square pan, leave an overhang to allow for easy removal of the cake.baking spray
-
In a stand mixer or in a large bowl using a hand mixer, cream butter and sugars until fluffy.¼ cup granulated sugar, ½ cup light brown sugar, ½ cup unsalted butter
-
Mix in eggs one at a time, followed by vanilla and almond extracts.3 large eggs, 1 teaspoon pure vanilla extract, ½ teaspoon almond extract
-
Mix in vegetable oil, followed by sour cream.3 tablespoon vegetable oil, ¾ cup sour cream
-
Sift in flour, baking powder, baking soda, and salt and fold in until just combined.2 cup all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
-
Scrape ½ of batter into prepared pan and set aside.
-
Spread cooled cherry filling evenly onto the center of the batter in the pan, leaving an inch border around the edges.
-
Top with remaining cake batter and spread to evenly cover cherry filling. Sprinkle crumb topping on top.
-
Bake cake for 45-50 minutes or until a toothpick entered into the center of the cake comes out clean and crumbs on top are golden brown. Allow to cool in pan for about 15 minutes before transferring to a wire rack to cool completely.
-
If desired, dust powdered sugar over cooled cake before serving.powdered sugar
Video
Notes
For eggs, just submerge them in a bowl of lukewarm water for about 15 minutes.
For sour cream, just place it in a microwave-safe mug and heat for 5 seconds at a time, stirring in between. Keep going until your sour cream is room temperature.
And for butter, heat your butter, wrapped, on a microwave-safe plate for 20 seconds, rotating each every 4 seconds.
Nutrition
Nutrition Disclaimer
PIN this cherry coffee cake recipe for later!
