This Cherry Coffee Cake features light, tender layers of cake, a sweet cinnamon swirl, fresh cherries, and an irresistible crumb topping. Quite possibly the best sour cream coffee cake recipe you’ll ever make!
This cherry coffee cake recipe is made with pantry staples and comes together quickly, with just 50 minutes of baking time. It’s made with fresh cherries plus a cinnamon sugar swirl, and a crumble topping – the best elements of any sour cream coffee cake!
One thing to love about this coffee cake recipe is that you can enjoy it anytime – with your cup of coffee in the morning, at brunch with friends, or even for dessert. It’s sweet but not too sweet, thanks to the cherries, and the use of cake flour keeps it from feeling too “heavy” too.
Ingredients and Substitutions
- Butter – Softened butter is added to both the cake and crumb topping. I use unsalted so I can control the flavor more.
- Sugar – Both granulated sugar and brown sugar are used in this easy coffee cake. Granulated sugar sweetened the cake base, while brown sugar adds sweetness and texture to the cinnamon swirl and crumb topping.
- Sour cream – Sour cream is the key to moist coffee cake, plus it adds flavor.
- Cake flour – See notes below on why cake flour is best for this cherry coffee cake recipe.
- Baking powder & baking soda – Both leavening agents help the cake rise during baking.
- Salt – Salt helps to balance out the sweetness in baked goods.
- Cinnamon – For the cinnamon swirl filling and crumb topping.
- Cherries – Both fresh or frozen cherries will work
- Flour – Regular all-purpose flour will work for the crumb topping.
Why Is Cake Flour Best In This Sour Cream Coffee Cake?
Cake flour creates a lighter, airier coffee cake base with an ultra soft crumb. It creates a beautiful contrast to the crumb topping and, in my opinion, is just perfect for this cherry coffee cake.
Using all-purpose flour will result in a much heavier, denser coffee cake.
If you don’t have cake flour, no worries. It’s super easy to make! Just replace 2 tablespoons of each cup of all-purpose flour and replace it with 2 tablespoons of cornstarch. Mix to distribute the cornstarch evenly and you have homemade cake flour!
How To Make Cherry Coffee Cake
To make this easy coffee cake recipe, begin by preheating your oven to 350°F.
Whip together one cup of softened butter and the granulated sugar using a hand mixer. Beat in the eggs, sour cream, and vanilla until combined.
Place a large sieve over the bowl. Add the cake flour, baking powder, baking soda, and salt. Use a spoon to stir the dry ingredients and sift them into the wet ingredients below.
Stir the wet and dry ingredients until just combined.
Prepare a 9″ springform pan by greasing and lightly dusting it with flour to prevent sticking.
Mix together the cinnamon and brown sugar in a separate bowl for the cinnamon swirl filling.
Pour half of the coffee cake batter into the pan. Spread evenly with a spatula so it fills the entire pan.
Sprinkle half of the cinnamon swirl filling over the top and then add half of the cherries.
Add the remaining cake batter, spreading evenly edge to edge, then sprinkle with the remaining cinnamon swirl and evenly add the remaining cherries.
Prepare the crumb topping by combining the sugar, flour, cinnamon, and baking soda in a medium bowl. Add the remaining butter and use your hands or a fork to mix, until you create an oatmeal-like texture with some larger crumbs.
Spread the crumb topping evenly over the cherries.
Bake the cherry coffee cake for 50 minutes or until a toothpick inserted in the center comes out clean.
Enjoy warm or at room temperature.
Sour Cream Coffee Cake Variations
This cherry coffee cake is not the only version of this sour cream coffee cake that you can make. Here are a few ideas for easy variations.
- Use other berries. Instead of cherries, you can easily make this coffee cake with blueberries, raspberries, or any other berries you like.
- Use cherry pie filling. For a sweeter variation, swap the whole cherries for dollops of cherry pie filling.
- Omit the fruit. You can also omit the cherries and fruit altogether for a classic coffee cake recipe.
- Add a nutty twist. Slivered almonds make a great addition to the crumble topping for a nuttier twist.
- Finish with a sweet topping. If the crumble topping isn’t sweet enough, you can also sprinkle the finished coffee cake with icing sugar or drizzle with icing.
- Make in a standard cake pan. If you don’t have a springform pan, you can also make this in a regular cake pan.
You can serve this cherry crumb cake warm or at room temperature.
As the name suggests, it’s the perfect accompaniment to your morning or afternoon coffee and it’s one of those sweet treats that are perfectly acceptable to enjoy for breakfast – or brunch or dinner. Cherry coffee cake is truly an “anytime you want it” treat!
How to Store Cherry Coffee Cake
Sour cream coffee cake should be tightly covered or transferred to an airtight container and then stored in the fridge. It will last in the fridge for about 5 days. It’s best enjoyed warm or at room temperature, so let it sit on the counter for a while or pop it in the microwave for a few seconds.
You can also freeze your coffee cake for up to a month. Allow it to cool, wrap tightly in plastic wrap and foil, then freeze. Thaw on the counter and enjoy.
More Easy Desserts
- Chocolate Covered Blueberries
- Strawberry Spoon Cake
- No Bake Cherry Cheesecake
- Strawberry Rhubarb Crisp
Cherry Coffee Cake
For the Cake:
- 1 cup unsalted butter; soften to room temperature
- 1 cup granulated sugar
- 3 eggs
- 1 cup sour cream
- 1 tsp vanilla
- 3 cups cake flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
For the Cinnamon Swirl Filling:
- 1/2 cup brown sugar; packed lightly
- 1 1/2 tsp cinnamon
- 3 cups fresh or frozen whole cherries
For the Crumb Topping:
- 1/2 cup flour
- 1/3 cup brown sugar; packed lightly
- 1/4 tsp baking powder
- 1/2 tsp cinnamon
- 3 tbsp butter; softened to room temperature
- Preheat your oven to 350 F.
- In a large bowl using a hand mixer whip together one cup of softened butter and the granulated sugar together. Add the eggs, sour cream and vanilla and continue to beat with the hand mixer until combined.
- Place a large sieve over top of the bowl and add in the 3 cups of cake flour, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp of salt. Use a spoon to stir the dry ingredients through the sieve into the wet ingredients below.
- Stir the wet and dry ingredients together just until combined.
- Prepare a 9″ springform pan by greasing and lightly dusting with flour to prevent sticking.
- In a small bowl mix together brown sugar and cinnamon for the cinnamon swirl filling.
- Pour half of the cake batter into the pan and spread evenly across the bottom so it is edge to edge. Then sprinkle half of the cinnamon swirl filling evenly over top and top evenly with half of the cherries.
- Pour the remaining half of the cake batter into the pan spreading evenly again edge to edge and then sprinkle the remaining cinnamon swirl filling evenly over the top. Evenly add the remaining cherries on top.
- In a medium bowl prepare the crumble topping by adding the sugar, flour, cinnamon and baking soda to the bowl and mixing to combine. Then add the 3 tbsp of butter and use your hands or a fork mix to create an oatmeal-like texture with some larger crumbs.
- Spread the prepared crumb topping evenly over the top layer of the cherries.
- Bake for 50 minutes or until a toothpick inserted into the center comes out clean.
- Serve warm or at room temp.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.