This easy recipe for my Fluffy Cherry Coffee Cake uses fresh sweet cherries but you can use frozen cherries too, as long as you defrost and dry them really well. This coffee cake is also made without sour cream and used buttermilk instead to keep it super moist and add a little bit of extra tangy flavor. Made in just about an hour, its the perfect cake to make for an elevated breakfast or brunch!

A cherry coffee cake cut into slices on parchment paper.

It’s no secret that baking with fruits in season makes a treat taste SO much better. That’s why I love making desserts like this cherry crumb cake! As a trained pastry chef I love to make the most out of each seasons produce.

This cherry coffee cake is versatile and can be served as a summer dessert or for a sweet and tasty coffee cake breakfast! The cake is buttery and moist, and has a tender crumb. We use fresh cherries for this recipe for the freshest flavor, then we top the cake with a sweet and crunchy crumb topping.

Cherries give baked goods such a wonderful flavor. They’re tart and sweet at the same time, with a delicate flavor that is both unique and refreshing. They’re perfect in pies and cobblers, and even in black forest brownies! Try these cherry cupcakes with cherry frosting, for another fun cherry dessert recipe!

This cherry cake feeds 10-12 people depending on how big you cut the slices. I know I would want a BIG slice of this!

If you want to change it up you can try my banana coffee cake, my apple coffee cake or even my rhubarb coffee cake!

Ingredients

Ingredients for a streusel topping.
Ingredients for fresh cherry coffee cake.

Making the cake

Streusel in a glass bowl.
You’ll want to make the streusel first so it has time to chill. Mix the flour, sugars, and salt into a bowl and whisk to combine. Add the cold butter to the mix and press it into the mixture using a pastry cutter or your fingers until damp crumbles form. Store in the fridge.
Butter and sugar creamed in a mixing bowl.
Add the butter to the bowl of a stand mixer with the paddle attachment and cream on medium speed for one minute. Scrape down the sides and then add the sugar, egg, and vanilla extract making sure to scrape down the sides. Mix for one minute.
Coffee Cake batter in a mixing bowl.
In another bowl, add the flour, baking powder, and baking soda, salt, and cinnamon. Use a whisk to fully combine. Add the dry ingredients alternating with the buttermilk to the wet ingredients 1/3 at a time and mix until just combined.
Flour dusted cherries in white bowl.
Add the cherries to a bowl and add the remaining flour on top. Toss to combine. Mix them into the prepared batter lightly.
Cherries on top of coffee cake batter.
Add cherries to half the batter.
Cherry coffee cake batter in a springform pan.
Top cherries with remaining half.
Cherry coffee cake batter with streusel on top.
Add streusel to batter.
Confectioners sugar and milk in bowls on a pink surface.
Mix together powdered sugar and milk for the glaze. Squeeze some cherry juice in for color if you would like.

TIPS FOR RECIPE SUCCESS

  • When mixing the wet and dry ingredients, do not overmix the batter. Overmixing can result in a tough cake.
  • For the cherries, I like to use fresh sweet cherries, however, you can substitute frozen or even canned cherries. If using frozen, make sure to thaw them completely and drain any excess cherry juice before adding them to the batter.
  • If you don’t have buttermilk on hand, you can make a substitution by adding milk and vinegar. For every one cup of buttermilk needed, add one tablespoon of white vinegar or lemon juice to a measuring cup and then fill the rest of the way with milk. Give it a stir and let it sit for five minutes before using.
  • Everything except the butter for the crumb topping should be at room temperature. This will help everything mix together more easily and prevent any clumps.
  • Let the cake cool completely before glazing. This will help the glaze to set and not drip down the sides of the cake.
  • To properly measure out the dry ingredients, spoon the flour into the measuring cup and then level it off with a knife. Do not scoop the flour directly from the container as this will cause you to add too much.
Slices of cherry coffee cake on a piece of parchment paper.
A cherry coffee cake cut into slices on parchment paper.
5 stars (4 ratings)

Fresh and Fluffy Cherry Coffee Cake

Prep: 10 minutes
Cook: 55 minutes
Total: 1 hour 5 minutes
Servings: 12 people
This easy recipe for my Fluffy Cherry Coffee Cake uses fresh sweet cherries but you can use frozen cherries too, as long as you defrost and dry them really well. This coffee cake is also made without sour cream and used buttermilk instead to keep it super moist and add a little bit of extra tangy flavor. Made in just about an hour, its the perfect cake to make for an elevated breakfast or brunch!
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Ingredients

For crumb topping:

  • 1 cup all purpose flour, 120g
  • ½ cup brown sugar, 107g
  • ¼ cup sugar, 50g
  • ½ tsp cinnamon
  • ¼ tsp kosher salt
  • ½ cup butter, unsalted, cold, diced small.

For cherry cake:

  • ½ cup butter , 113 g unsalted softened
  • 1 cup granulated sugar, 200g
  • 1 egg, large
  • 1 tsp vanilla extract
  • 2 cups all purpose flour, 240g + 1 tbsp
  • 1 tsp baking powder
  • ½ tsp kosher salt
  • ½ tsp cinnamon, or more to taste
  • ¼ tsp baking soda
  • ¾ cup buttermilk
  • ½ pound cherries, pitted

Optional glaze:

  • ½ cup confectioners sugar, 56g
  • 1 tbsp cream

Instructions
 

  • Make the crumb topping. In a small bowl combine the 1 cup flour, 1/2 brown sugar, 1/4 cup granulated sugar, 1/4 -1/2 tsp cinnamon, and 1/4 tsp salt.
  • Use a pastry cutter to cut in the ½ cup butter or pinch the butter into the mixture with your fingers gently until small clumps are formed no larger than the size of a pea. Place in the fridge while you make the cake.
  • Preheat the oven to 350°F. In the bowl of a hand or stand mixer fitted with the paddle attachment, cream the butter for one minute. Scrape down the sides and add the 1 cup sugar. Cream for 2 minutes on medium speed until light and fluffy.
  • Scrape the bowl again and add the egg and 1 tsp vanilla extract. Mix on medium speed until combined, about 1 minute.
  • In a separate bowl combine 2 cups flour, 1 tsp baking powder, ½ tsp kosher salt ½ tsp cinnamon and ¼ tsp baking soda. Mix lightly with a fork or whisk to combine.
  • Alternate adding the dry ingredients with the buttermilk starting and ending with the dry ingredients- ⅓ at a time- mixing in between each addition.
  • Take the remaining 1 tbsp flour and dust it over the cherries. Mix to combine and add to the batter, mixing lightly.
  • Spray a 10” springform pan with baking spray and pour in the batter.
  • Top with the crumb topping and bake for 50-55 minutes on until the cake is no longer jiggly.
  • When the cake is cooled, mix together the ½ cup confectioners sugar with 1 tbsp cream and drizzle all over the cake.

Notes

We use fresh cherries in this recipe but you can substitute canned or frozen cherries. Make sure to defrost well and dry well before adding the cherries to the batter!

STORAGE AND FREEZING

Storing: This cherry cake can be stored at room temperature, in the fridge, or in the freezer. If stored at room temperature, it’s best to keep it in an airtight container or wrapped tightly. It will stay fresh for about four days stored this way. If you need to store it for longer, pop it in the fridge where it will last for up to one week.
Freezing: To freeze, wrap the cherry cake tightly in plastic wrap, then place it in a freezer-safe bag. Remove as much air as possible before sealing. The cake will stay fresh for up to three months frozen. When you’re ready to enjoy, thaw overnight in the fridge or for a few hours on the counter.
Serving: 1slice, Calories: 416kcal, Carbohydrates: 63g, Protein: 5g, Fat: 17g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 57mg, Sodium: 350mg, Potassium: 120mg, Fiber: 1g, Sugar: 38g, Vitamin A: 548IU, Vitamin C: 1mg, Calcium: 61mg, Iron: 2mg
Course: Cake
Author: Sam Adler
Cuisine: American
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