Cherry Coffee Cake with Buttery Streusel
This cherry coffee cake is a tender, vanilla-scented cake layered with juicy cherries and topped with a crisp, buttery streusel.
It comes together in about an hour, making it a reliable pick for a weekend brunch or an after-dinner treat.
What Makes This Cherry Coffee Cake So Good
The cake stays soft and moist, with a fine crumb that soaks up the cherry juices without turning mushy. The streusel gives a crisp, buttery crunch that breaks up the softness in just the right way.
Another reason I keep coming back to it: it works beautifully with fresh or frozen cherries, so you can bake it whenever the craving hits.
Ingredients
- 2 cups all-purpose flour: spooned and leveled for the most accurate measure
- 2 teaspoons baking powder: ensures a good rise
- 1/2 teaspoon fine sea salt: balances the sweetness
- 1/2 cup unsalted butter, softened: room temperature is key for creaming
- 1 cup granulated sugar: adds sweetness and tenderness
- 2 large eggs: bring the batter together
- 1 cup full-fat sour cream: creates a moist, tender crumb
- 2 teaspoons vanilla extract: for a warm, fragrant note
For the cherries:
- 2 heaping cups pitted cherries, halved if large: fresh or frozen; if using frozen, do not thaw
For the streusel:
- 1/2 cup all-purpose flour
- 1/2 cup packed light brown sugar: adds a caramel-like depth
- 1 teaspoon ground cinnamon: optional but lovely with the fruit
- 1/2 cup cold unsalted butter, diced: straight from the fridge
Variations / Substitutions
- Swap the fruit: blueberries or raspberries work just as well; no need to adjust the sugar.
- Cherry-almond version: replace the vanilla extract with 1/2 teaspoon almond extract.
- Make it gluten-free: use a measure-for-measure gluten-free flour blend in both the cake and streusel.
- Add nuts: stir 1/4 cup chopped pecans or almonds into the streusel before topping.
For another fruit-filled favorite, I reach for my Blueberry Muffin Cake.
How to Make Cherry Coffee Cake with Buttery Streusel
Step 1: Make the Streusel
In a medium bowl, stir together the 1/2 cup flour, 1/2 cup brown sugar, and 1 teaspoon cinnamon. Add the cold diced butter and work it in with a pastry cutter or your fingertips until the mixture looks like coarse sand with some pea-sized clumps, about 2 minutes.
You should be able to squeeze a handful together and have it hold its shape before crumbling apart. Chill the bowl in the fridge while you make the batter.
Step 2: Cream the Butter and Sugar
Place the 1/2 cup softened butter and the 1 cup granulated sugar in a large bowl. Beat with a hand mixer on medium speed until the mixture turns pale and fluffy, about 3 minutes. Beat in the 2 eggs, one at a time, then the 2 teaspoons vanilla and the cup of sour cream just until smooth.
The mixture will be thick and glossy at this point, with no visible streaks of egg.
Step 3: Fold the Dry Ingredients into the Wet
Whisk together the 2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt in a separate bowl. Add half of the dry ingredients to the butter mixture and fold gently with a spatula. Once mostly combined, add the remaining dry ingredients and fold just until no powdery streaks remain, about 30 seconds. Overmixing now will make the cake tough, so stop as soon as the flour disappears.
Step 4: Assemble and Bake the Cake
Preheat the oven to 350°F (180°C) and grease a 9-inch square baking pan. Scrape the batter into the prepared pan and spread it into an even layer with the spatula. Scatter the 2 heaping cups of cherries evenly over the top, then sprinkle the chilled streusel over the cherries, pressing it lightly so it sticks.
Bake for 40 to 45 minutes, until the top is deeply golden and a toothpick inserted in the center comes out with a few moist crumbs attached. The cherries may peek through the topping in a few spots, which is a good sign they’re done.
Step 5: Slice and Serve
Let the cake cool in the pan on a wire rack for 15 minutes. Run a knife around the edge, then lift it out and let it cool completely on the rack before slicing, which takes about an hour. Cut into squares and serve. The crumb will be soft and golden, with pockets of tender fruit running through each slice.
Tips for the Best Coffee Cake
- Keep the butter cold when making the streusel; warm butter turns into a paste instead of crisp crumbs.
- Ovens vary, so start checking the cake at 35 minutes. A toothpick should come out clean or with a few moist bits.
- Cool the cake completely before slicing, or the warm topping may crumble under the knife.
Bake times by pan:
| Pan size | Material | Bake time |
|---|---|---|
| 8-inch square | metal | 45 to 50 minutes |
| 9-inch square | metal | 40 to 45 minutes |
| 9-inch round | metal | 40 to 45 minutes |
| Any size, glass | glass | reduce oven temp by 25°F; 40 to 45 minutes |
Storing Leftover Coffee Cake
Refrigerate the cake in a covered container for up to 3 days. The streusel will soften slightly, but the flavor stays lovely.
Reheat individual slices in the microwave for 15 to 20 seconds to bring back the warmth and crisp up the topping a bit. You can also serve it cold or at room temperature.
Frequently Asked Questions
Can I use canned cherry pie filling?
Yes, use 1 1/2 cups of drained pie filling and reduce the bake time by 5 minutes to prevent over-browning.
Can I freeze this coffee cake?
Absolutely. Wrap the cooled cake tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge and reheat slices as needed.
Why did my streusel sink during baking?
That can happen if the batter is too runny or the cherries release a lot of liquid. Using frozen cherries straight from the freezer helps, because they hold their shape longer.
Can I make it dairy-free?
Yes, swap the butter with a plant-based stick alternative and use a thick dairy-free sour cream or yogurt. The texture will be slightly less tender but still good.
Cherry Coffee Cake with Buttery Streusel Recipe
Ingredients
Method
- Combine 1/2 cup flour, brown sugar, and cinnamon for the streusel. Cut in cold butter until crumbly with pea-sized bits, about 2 minutes. Chill.
- Beat softened butter and granulated sugar until fluffy, about 3 minutes. Beat in eggs one at a time, then vanilla and sour cream until smooth.
- Whisk 2 cups flour, baking powder, and salt. Fold into the wet mixture in two additions just until no streaks remain, about 30 seconds.
- Preheat oven to 350°F (180°C) and grease a 9-inch square pan. Spread batter evenly, scatter cherries on top, and sprinkle with streusel, pressing lightly. Bake 40 to 45 minutes until golden and a toothpick tests clean.
- Cool in the pan 15 minutes, then transfer to a wire rack and cool completely before slicing into squares.
