Cherry Coffee Cake

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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!

Prep Time10

Cook Time50

Total Time1

Course: Dessert

Cuisine: North Amercian

Keyword: cherry coffee cake, easy coffee cake, sour cream coffee cake

Servings: servings

Calories: 496kcal

Author: Alisa Infanti

Ingredients

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
½ tsp baking soda
½ tsp salt

For the Cinnamon Swirl Filling:

½ cup brown sugar; packed lightly
1 ½ tsp cinnamon
3 cups fresh or frozen whole cherries

For the Crumb Topping:

½ cup flour
⅓ cup brown sugar; packed lightly
¼ tsp baking powder
½ tsp cinnamon
3 tbsp butter; softened to room temperature

Instructions

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.

Notes

Storage and Freezing

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.

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