Easy Cherry Coffee Cake

You know that moment when you pull a warm, coffee cake from the oven and your whole kitchen fills with the most amazing aroma?

That’s exactly what happens with this cherry coffee cake!

I’ve been making it for years but somehow it tastes even BETTER during summer when fresh cherries are everywhere.

There’s something about the combination of sweet cherries and that streusel topping topping that just screams summer to me.

It’s not heavy like chocolate cake or fussy like pie, but still feels special enough for company.

The best part is you can serve it warm with a scoop of vanilla ice cream for dessert after your BBQ, or enjoy it the next morning with your coffee while the kids are still sleeping (those precious 20 minutes of peace!).

Let me share this summer staple with you – I promise it’ll become your go-to for everything from potlucks to pool parties!

Ingredients for Easy Cherry Coffee Cake

This cherry coffee cake looks like you spent hours in the kitchen but it’s actually one of the easiest desserts ever!

My neighbor (who always brings those complicated French pastries to potlucks) actually asked for the recipe last time!

The secret is in the almond extract that makes the cherries taste extra special, and that amazing crumb topping that gets all golden and crispy.

What you’ll need:

• Flour (divided for the cake and topping)
• Granulated sugar (also divided)
• Butter (melted and divided – use the real stuff, not margarine!)
• Baking powder
• Egg
• Milk
• Almond extract (this is the secret ingredient that makes it taste extra special)
• Cherry pie filling (I use canned to keep it easy, but you can use fresh cherries when they’re in season!)

How to Make Cherry Coffee Cake with Streusel Topping

Here are step-by-step instructions on making this easy and tasty cherry coffee cake!

Step 1: Preheat Oven

Preheat your oven to 350 degrees F so it’s nice and hot when your cake is ready to bake!

While that’s heating up, grab your 9×13 baking pan and give it a good spray with baking spray.

Step 2: Make Topping

Next up, in a small bowl, combine 1/2 cup flour, 1/2 cup sugar, and 1/4 cup melted butter, then get your hands dirty mixing it all together until it looks like coarse crumbs.

Step 3: Make Batter

Meanwhile, grab your biggest mixing bowl for the cake batter.

Toss in the remaining flour, sugar, and baking powder, giving them a quick mix to distribute everything evenly.

Time to add the wet ingredients! Drop in your egg, pour in the milk, almond extract, and the remaining melted butter.

Step 4: Mix Batter

Mixing until smooth is crucial here – nobody wants to bite into a flour pocket!

I usually beat it for about a minute until the batter looks silky with no lumps hiding anywhere.

Step 5: Pour Into Pan

Carefully pour this gorgeous batter into your prepared pan, spreading it into all the corners.

Step 6: Spread Cherry Filling

Now spread that cherry pie filling evenly over the batter.

Sometimes I use two cans if I’m feeling extra fruity! Blueberry or apple filling works great too if cherries aren’t your thing.

Step 7: Add Topping

Sprinkle that heavenly crumb mixture all over the top and don’t be shy, make sure it covers everything!

Step 8: Bake Coffee Cake

Into the oven it goes for about 40 minutes of magical transformation!

Your kitchen will smell so amazing that the kids will actually come downstairs voluntarily to see what’s cooking.

Lastly, practice some patience and let it cool before cutting (the hardest part, honestly).

The filling needs time to set up, otherwise you’ll have a delicious but messy situation on your hands!

Serve with a scoop of vanilla ice cream!

Baking Tips for the Perfect Cherry Coffee Cake Recipe

Can I Use Bisquick Instead of the Flour Mixture?

I get this question ALL the time!

While I haven’t personally tried using Bisquick in this recipe, several readers have messaged me saying they substituted 2 cups of Bisquick for the flour and baking powder with good results.

You’ll still need to add the sugar and other ingredients as listed.

Just remember that Bisquick already has some fat in it, so you might want to reduce the butter slightly. If you try it, let me know how it turns out!

Can I Use Fresh Cherries Instead of Canned Pie Filling?

This is such a great question, especially during summer when cherries are in season!

I have never used fresh fruit for my coffeecakes because, let’s be honest, with three kids and their soccer schedules, the convenience of opening a can is hard to beat!

But if you want to use fresh cherries, you’ll need to cook them down first.

Here’s what I recommend: Use 1 cup of granulated sugar, plus 1/4 cup cornstarch, for every 4 cups of pitted cherries.

Cook the cherries covered over medium heat until they come to a simmer. While they’re cooking, combine the cornstarch and sugar in another bowl, then add this mixture to the simmering cherries.

Continue to cook, stirring frequently to prevent lumps.

Can I Make This Ahead of Time?

Absolutely!

I often make this the night before when we have company coming.

Just cover it tightly with plastic wrap once it’s completely cooled.

It actually tastes even better the next day when all the flavors have had time to meld together!

If you want to serve it warm, just pop individual slices in the microwave for about 15-20 seconds.

Can I Freeze Leftovers?

If your family is anything like mine, leftovers are rarely an issue!

But yes, this coffee cake freezes beautifully. I cut it into individual portions, wrap each piece in plastic wrap, then store them in a freezer bag.

What Other Fruit Fillings Work Well?

We’ve tried this with blueberry, apple, and peach pie fillings, and they’re all delicious!

The peach version is the youngest’s favorite – she calls it “summer in a cake.”

Strawberry filling tends to be a bit too sweet for my taste, but my husband loves it.

Honestly, any pie filling you enjoy would probably work great!