Fresh Cherry Coffeecake

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Fresh Cherry Coffeecake is absolutely awesome! This lovely coffeecake starts from my scrumptious Blueberry Coffeecake recipe, but instead of blueberries I used fresh cherries. I also have a peach version and a strawberry version that are some of our favorites and taste delightful as well.

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This coffeecake uses sour cream in the batter to keep it moist. Two layers of fresh cherries are sprinkled with a brown sugar & cinnamon streusel and sandwiched between three layers of batter. After the cake is baked it’s drizzled with powdered sugar icing. It’s so incredibly amazing you won’t be able stop eating it once you start!

This delicious coffeecake can also be made and frozen if you desire. If you plan to use fresh cherries, you will only be able to make this cake between May and July before cherries are out of season. But you can probably use maraschino cherries or candied cherries (that have been rinsed and drained), if you want to try this delectable coffeecake any other time of the year.

If you’re looking for a fantastic way to use fresh cherries, Fresh Cherry Coffeecake should be on your menu. It’s perfect for holiday, company or family breakfasts. But’s it’s also terrific as a dessert.

Fresh Cherry Coffeecake is absolutely awesome!

This lovely coffeecake is perfect for company or holiday breakfasts.

This close up shows the texture of the coffeecake. It has three layers of batter and two layers of fresh cherries and streusel.

Here’s what I did.

I used these ingredients for the cake.

Prepare streusel: Place brown sugar, cinnamon and a heaping tablespoonful of UNBLEACHED all-purpose flour. Stir ingredients to combine. Set aside.

Combine granulated sugar, softened butter, eggs, vanilla, sour cream, sea salt, baking soda, baking powder and almond extract.

Cream with an electric mixer until smooth.

Stir in UNBLEACHED all-purpose flour. (Bleached flour toughens baked goods).

Grease and flour a bundt pan very generously. Make sure every crevice is covered including the tube.

Spread one-third of the batter into the prepared bundt pan. Spread half of the cherries over top of the batter. Sprinkle half of the brown sugar-cinnamon mixture over top of the cherries. Top with another third of the batter. Spread remaining cherries over batter. Sprinkle remaining brown-sugar cinnamon mixture over top of cherries. Finally top with remaining one-third batter. Bake at 350 for 1 1/4 to 1 1/2 hours.

I used these ingredients for the icing.

Whisk ingredients to combine.

Cool bundt cake completely. Invert onto a serving plate. Drizzle icing over top of cooled cake.

If desired, garnish cake with fresh cherries.

Serve Fresh Cherry Coffeecake for your favorite family breakfast.

This is one of our favorite coffeecake recipes.

If you love cherries, you’ll love this coffeecake.

Here’s the recipe.

(Recipe adapted from my Blueberry Coffeecake recipe)

Teresa Ambra

Fresh Cherry Coffeecake is so delectable you'll be swooning over every bite. This fabulous coffeecake is divine! It uses fresh cherries, almond extract and sour cream and then it's topped with a powdered sugar icing. Perfect for summer holiday breakfasts or serve as a dessert.

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Equipment

1 10-inch Bundt cake
2 large mixing bowls
1 electric mixer
2 wooden spoons
measuring cups
measuring spoons
1 small mixing bowl
1 bamboo skewer or knife to check for the cake's doneness

Ingredients

3 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
3/4 cup unsalted butter softened
1 tsp. vanilla extract
1 tsp. almond extract
1 cup sour cream
4 large eggs
1 1/2 cups granulated sugar
1/4 tsp. sea salt
3/4 tsp. baking soda
1 1/2 tsp. baking powder
4 cups fresh cherries pitted and stemmed
1 heaping tablespoonful UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
1/4 cup brown sugar packed
1/4 tsp. cinnamon
1 1/2 cups powdered sugar
3 tbsp. 2% milk
10 fresh cherries for garnish, if desired

Instructions

Generously grease and flour a 10-inch bundt pan.
Preheat oven to 350°.
In small bowl, combine brown sugar with 1 heaping tablespoonful flour and cinnamon; mix well.
In a large bowl of electric mixer, at medium speed, beat butter, granulated sugar, vanilla, eggs, baking soda, baking powder, salt, almond extract and sour cream.
Stir in flour with a wooden spoon to combine well.
Turn one-third of batter into prepared pan, spreading evenly.
Spread with half the cherries and half the brown sugar mixture.
Repeat layering of remaining batter, cherries and brown sugar mixture, and final layer of batter.
Bake 1 ¼ to 1 ½ hours, or until knife or bamboo skewer inserted in center comes out clean.
Cool in pan on wire rack until cake cools completely.
See Also
Easy Homemade Cherry Crisp - House of Nash Eats
Gently remove from pan.
Mix powdered sugar and milk until smooth; drizzle over cake.
Add fresh cherries on top, if desired.

Notes

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 366kcalCarbohydrates: 59gProtein: 5gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 78mgSodium: 169mgPotassium: 161mgFiber: 2gSugar: 39gVitamin A: 452IUVitamin C: 3mgCalcium: 67mgIron: 2mg

Keyword breakfast, cake, cherries, cherry dessert, coffee cake, dessert

Tried this recipe?Let us know how it was!

Fresh Cherry Coffeecake is divine. The cherry and almond flavors work magnificently together.

This cake is great for breakfast but it’s also fabulous as a dessert.

Every bite of Fresh Cherry Coffeecake will have you drooling!

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