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Cherry Coffee Cake

Start a new Christmas morning tradition with this easy fruit-packed coffee cake. Try using plums or apples instead of cherries for different seasonal twists.

Serves 10
Ready in 60 mins
Prep time 10 mins
Cooking time 50 mins
406 calories per serving


> Cooking spray
> 1 (12 oz) pkg frozen sweet dark pitted cherries, thawed
> 1 cup (2 sticks) butter, room temperature
> 1 cup sugar
> 4 large eggs
> 1/4 cup low-fat sour cream
> 1 tsp almond extract
> 2 cups all-purpose flour
> 2 tsp baking powder
> 2 tsp ground cinnamon
> 1/2 tsp salt
> Confectioners' sugar (optional)


Preheat oven to 350°F. Coat a 9- to 10-inch Bundt or tube pan with the cooking spray. Drain the cherries. Add cherries to prepared pan.
In a large bowl, with a hand mixer or stand mixer, combine the butter and sugar. Beat on medium 2–3 min., until fluffy. To bowl, add the eggs, sour cream, and almond extract. Beat until combined. In a medium bowl, combine the flour, baking powder, cinnamon, and salt. In batches, add flour mixture to batter and beat until just smooth.
Pour batter over cherries, using a spatula to spread evenly and smooth top. Bake 45–50 min., until a toothpick inserted in center comes out clean. Cool 15 min. Invert pan onto a serving dish and continue to cool completely. If desired, dust with the confectioners’ sugar.

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