Cherry Coffee Cake
This Cherry Coffee Cake is a decadent breakfast treat that combines a rich, soft cake with the flavors of sweet, tart cherries and rich chocolate. Fluffy cake is layered with homemade cherry pie filling and a layer of warm, melted chocolate, then topped with a buttery brown sugar, cinnamon crumb topping. This cake makes a delicious breakfast, brunch or even dessert.
Here are some of my favorite breakfast recipes
- Blueberry Cream Cheese Coffee Cake
- Jumbo Cinnamon Rolls (like Cinnabon)
- Cherry Almond Muffins
- Blueberry Almond Croissant Muffins
- Coffee Cake Danishes
Let me know what you thought!
If you make this Cherry Coffee Cake, let me know what you thought in the ratings and comments below. I absolutely love reading all of your comments! Also, make sure to snap a picture and tag me @simplebakingwithjolene on instagram. It truly makes my day to see all of your wonderful creations
social
Make sure you follow me on facebook, youtube, or instagram to stay up to date on all of my latest baking creations and some fun behind the scenes
Print
Cherry Coffee Cake
- Total Time: 50 minutes
- Yield: 1 8×8 inch cake (roughly 9 pieces) 1x
Description
This Cherry Coffee Cake is a decadent breakfast treat that combines a rich, soft cake with the flavors of sweet, tart cherries and rich chocolate. Fluffy cake is layered with homemade cherry pie filling and a layer of warm, melted chocolate, then topped with a buttery brown sugar, cinnamon crumb topping. This cake makes a delicious breakfast, brunch or even dessert.
Ingredients
Crumb Topping
- 3/4 cup all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- 6 tablespoons salted butter, softened
Cake
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup vegetable oil
- 1/2 cup milk
- 1/4 cup Greek yogurt
- 2 large eggs
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
Chocolate Layer
- 4 ounces semi-sweet chocolate, chopped
Cherry Layer
- 2 cups cherries (fresh or frozen), seed removed, cut into quarters
- 1/2 cup granulated sugar
- Juice of 1 lemon
- 1 tablespoon cornstarch + 1/4 cup water
Icing
- 1/2 cup powdered sugar
- 1 tablespoon milk or heavy cream
Instructions
1. Preheat oven to 350F. Line an 8×8 inch baking pan with parchment paper.
2. Make the crumb topping. In a medium sized bowl, add ingredients for crumb topping. Use a fork to claw/mix ingredients together until pea sized clumps remain. Set aside.
3. Make the cherry filling. In medium saucepan, add cherries, sugar and juice of one lemon. In a small bowl, whisk together cornstarch and water. Pour mixture into saucepan. Place saucepan over medium heat and cook, stirring constantly, until mixture is thickened and cherries have softened. Pour mixture into a heat proof bowl. Allow to cool in refrigerator until ready to use.
4. Make the coffee cake. In a large mixing bowl, add sugars, oil, milk, yogurt and eggs. Whisk to combine, then add in sifted flour, salt, baking powder and cinnamon. Stir just until mixture is combined.
5. Pour half the batter into prepared pan. Smooth batter into an even layer (there is not a ton of batter, but it rises a good amount in the oven). Sprinkle the chopped chocolate over cake batter. Spoon the cherry filling evenly over the chocolate. Add remaining cake batter on top, using a spoon to dollop the batter evenly over the cherry/chocolate layer. It’s okay if some of the cherry filling is not completely covered. Sprinkle crumble topping over top of the batter. Bake in preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow to fully cool in pan.
7. When ready to serve, whisk together ingredients for icing, then drizzle over the coffee cake. Serve and enjoy!
- Prep Time: 15
- Cook Time: 35
- Category: Breakfast/Brunch
- Method: Oven
- Cuisine: American
