Smucker's® Cherry Swirl Coffee Cake

Smucker's® Cherry Swirl Coffee Cake


"Sweet swirls of cherry preserves make this coffee cake especially delightful."

Ingredients {{adjustedServings}} servings 182 cals

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 182 kcal
  • 9%
  • Fat:
  • 5.4 g
  • 8%
  • Carbs:
  • 29.7g
  • 10%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 109 mg
  • 4%

Based on a 2,000 calorie diet

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  1. Heat 1-1/4 cups milk, salt, granulated sugar, and shortening in small saucepan just to boiling; cool to lukewarm (105 degrees F to 115 degrees F).
  2. Stir in yeast; transfer mixture to medium bowl.
  3. Add one cup of the flour to milk mixture; beat well. Add eggs and vanilla; beat well. Stir in enough remaining flour to make a thick batter; beat until smooth. Let rise, covered, in warm place, free from drafts, until doubled in bulk, about one hour.
  4. Stir batter down. Pour batter into two greased nine-inch round cake pans; let rise in warm place until doubled in bulk, about one hour. Make a swirl design on top of batter with a floured spoon; fill grooves with preserves, using 1/4 cup for each coffee cake.
  5. Heat oven to 375 degrees F.
  6. Bake coffee cakes until golden, 30 to 35 minutes. Remove from pans, cool on wire racks.
  7. Fill grooves with remaining preserves.
  8. Mix powdered sugar, with enough milk to make thin glaze consistency; drizzle over warm coffee cakes. Sprinkle with almonds.
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Reviews 10

  1. 10 Ratings


This is wonderful. Since I don't like Cherries or anything flavored in Cherry. I used STrawberry instead. Will defiantely make again and again and my family loved it. If you don't love to back probably not the recipe for you as it does take a little time, but it was perfect for me!


SPLIT THIS IN TWO UNLESS YOU WANT TWO LARGE COFFEE CAKES!! You wouldn't notice that unless you read the recipe first. I don't think you'll need two big cakes (large plate size) at once. A nice sweet-bread type coffee cake with a light glaze and a small stripe of cherry in each piece. My husband really likes this. It's not what I traditionally think of as coffee cake (more bumpy with sugary bits, and a square instead of a circle, I guess - lol), but that's what makes it special. It looks a little fancier, I think. I used Bonne Maman Preserves (Cherry) from France b/c that's what they had at our Vons, and it was good.


This looked and sounded like it should be greeat; however, it turned out to be so bland that I kept going over the recipe to see if I missed something. Not something we'll try again.