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Cherry Coffee Cake

Cherry Coffee Cake

  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
luvpbj

luvpbj

This is a light, moist cake that's delicious with any fruit, but cherries are my dad's favorite!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 289 kcal
  • 14%
  • Fat:
  • 13.7 g
  • 21%
  • Carbs:
  • 38g
  • 12%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 296 mg
  • 12%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and lightly flour a 10 inch tube pan. Place cherries in a bowl and toss gently with 2 tablespoons flour. Set aside.
  2. Stir together the flour, salt, baking powder, and cinnamon in a medium bowl. Beat together the oil, eggs, sugar, vanilla extract, and milk until smooth in a large mixing bowl. Stir in the flour mixture until smooth. Fold in the cherries. Pour batter into prepared pan.
  3. Bake in preheated oven until toothpick inserted into cake comes out clean, about 60 minutes. Cool in pan 10 minutes, then turn out onto a serving plate or wire rack.
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Reviews

Marotti1969
38

Marotti1969

12/31/2007

I really loved this recipe! However, I did make a few simple changes. I added about 2 cups of cherries and baked the cake in an 8x8 glass dish which had to be greased and floured. The cake was beautiful~it was moist and had a slight crunch to the outside. I mixed up a little milk and confectioners' sugar to make a quick glaze to pour over the top for additional sweetness! The cake disappeared~we will make this cake again! Thank you for the recipe!!

Jillian
26

Jillian

6/2/2009

A very moist coffe cake bursting with fresh cherries! I used 2 cups like most of the others suggested. Instead of oil I used 1/2 c. Land O lakes light butter that I creamed together with the 1 c. of white sugar until light and fluffy. Then I added each egg one at a time to that mixture followed by the vanilla, and milk and an addition of 1/2 tsp. of almond extract. I baked mine in a prepared 8x8 glass baking dish (used Pam for baking) and baked it at 350 for 55 minutes. I topped it with a glaze made from 1 c. of confectioners sugar and 2 Tbsp. of milk. Next time I might top this with sliced almonds - it's a keeper for cherry season.

CHEFGRL
6

CHEFGRL

7/5/2010

Great recipe! I actually made muffins out of the batter instead of making the whole cake. They were a hit...YUM!

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