Cherry Coffee Cake! Tender coffee cake laced with cherry preserves and topped with a brown sugar streusel. A great breakfast or brunch!
I’ve always wondered why coffee cake doesn’t actually have coffee in it—seems like a missed opportunity, doesn't it?
What this easy Cherry Coffee Cake does have is a soft, buttery crumb, a sweet swirl of cherry preserves (which can be swapped for any you have on hand), and a golden, crunchy topping that makes it dangerously easy to justify having “just one more slice.”
This Cherry Coffee Cake is the kind of thing that makes you want to slow down and savor the moment... preferably with a big cup of actual coffee to make up for the misleading name.
Whether you're serving it for brunch or sneaking a bite straight from the pan (no judgment here), it’s a guaranteed crowd-pleaser.
Looking for more delightful breakfast treats or brunch bites? Try my Cherry Vanilla Granola, Chocolate Espresso Muffins, or Brie & Jam Puff Pastry.
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Why You'll Love This
- Perfect for Brunch or Snacking. This cake pairs beautifully with a cup of coffee or tea.
- Easy to Make. Simple ingredients, minimal steps, and no fancy techniques required!
- Irresistible Crumb Topping. A buttery almond-sugar topping adds the perfect crunch.
- Make-Ahead Friendly. Bake it ahead of time for an easy, delicious treat anytime.
Ingredients
- Granulated sugar
- All-purpose flour
- Baking powder
- Salt
- Butter, melted
- Egg
- Milk (or buttermilk)
- Pure vanilla extract
- Almond extract
- Cherry preserves
- Brown sugar
- Slivered almonds
Instructions
Preheat your oven to 400°F and lightly coat an 8-inch square baking pan with non-stick spray to ensure easy release after baking. This will help prevent any sticking and make cleanup a breeze.
In a medium mixing bowl, whisk together the flour, baking powder, salt, and sugar to evenly distribute the dry ingredients.
Next, add the butter, egg, milk, vanilla extract, almond extract. Stir until everything is just combined, being careful not to overmix—this helps keep the cake light and tender.
Pour half of the batter into the prepared pan, using a spatula to spread it evenly. Give the preserves a quick stir to loosen them up, then spread them evenly over the batter.
Gently spoon the remaining batter over the preserves, smoothing it out as best as you can. It’s okay if some of the cherry layer peeks through!
For the crumb topping, mix the topping ingredients in a small bowl until the mixture forms coarse crumbs. Sprinkle it generously over the top of the batter, making sure to cover the entire surface for that perfect sweet, buttery crunch.
Bake for 20 to 25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean or with just a few dry crumbs. Let the cake cool slightly before slicing. It’s delicious warm but also great at room temperature.
Storage
- Room Temperature: Store the coffee cake in an airtight container for up to 2 days. If your kitchen is warm, consider refrigerating it to keep it fresh longer.
- Refrigerator: Keep the cake in an airtight container in the fridge for up to 5 days. To enjoy, bring it to room temperature.
- Freezer: Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe container or bag. Freeze for up to 3 months. When ready to eat, let a slice thaw at room temperature or warm it in the oven at 300°F for 10 minutes for a freshly baked taste.
Variations & Substitutions
- Fresh Cherry Coffee Cake – Swap the cherry preserves for 1 cup of fresh pitted cherries, lightly tossed in a teaspoon of sugar to enhance their natural sweetness.
- Mixed Berry Version – Replace the cherry preserves with blueberry, raspberry, or strawberry jam for a different fruity twist.
- Nut-Free Option – Skip the slivered almonds in the topping or replace them with rolled oats for a similar texture without the nuts.
- Chocolate Cherry Coffee Cake – Stir ½ cup of mini chocolate chips into the batter for a chocolatey upgrade.
Diet-Specific Substitutions
- Gluten-Free Adaptation – Use a 1:1 gluten-free flour blend in place of all-purpose flour to make this recipe gluten-free.
Cherry Coffee Cake
Ingredients
- ¼ cup granulated sugar
- 1½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ⅓ cup butter melted
- 1 large egg
- ⅔ cup milk
- 1 teaspoon pure vanilla extract
- ¼ teaspoon almond extract
- ¼ teaspoon lemon extract
- ¾ cup cherry preserves I like Bonne Maman
For the Topping
- ¼ cup firmly packed brown sugar
- ¼ cup slivered almonds
- 2 tablespoons flour
- 1 tablespoon cold butter
Instructions
- Preheat oven to 400°F. Spray an 8 inch square baking pan with non-stick cooking spray.
- In a medium bowl, combine the flour, baking powder, salt and sugar. Add butter, egg, milk and vanilla, almond extract and lemon extract. Mix until just combined.
- Pour about half of batter into prepared pan, spreading evenly. Stir the preserves and spread it evenly over batter. Top with remaining batter, again spreading evenly.*
- In a small bowl, combine topping ingredients; mix until crumbly. Sprinkle over top of the batter.
- Bake in preheated oven for 20 to 25 minutes or until a toothpick inserted in the center comes out clean or with dry crumbs.
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