Cherry Crisp Coffee Cake
Indulge in the irresistible charm of this Cherry Crisp Coffee Cake, a masterful blend of soft, tender cake, luscious cherry pie filling, and a buttery oat crumble topping. Perfect for breakfast, brunch, or dessert, this decadent yet easy-to-make coffee cake is a crowd-pleaser that's bursting with the bright flavor of cherries and the comforting crunch of brown sugar and rolled oats. With just 20 minutes of prep time, you'll have a stunning bake that comes out golden and fragrant after 40 minutes in the oven. Serve it warm with your favorite cup of coffee or tea for a sweet, cozy treat that's ideal for any occasion. This recipe shines as a delightful balance of fruity richness and crumbly decadence, all baked to perfection in a single dish.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoons Salt
- 0.5 cup Unsalted butter (cold, cubed)
- 2 large Eggs
- 1 cup Milk
- 1 teaspoon Vanilla extract
- 21 ounces Cherry pie filling
- 1 cup Rolled oats
- 0.5 cup Brown sugar (packed)
- 0.25 cup Unsalted butter (melted)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
Using a pastry cutter or your fingers, cut the cold, cubed butter into the flour mixture until it resembles coarse crumbs.
In a separate bowl, beat together the eggs, milk, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix just until combined. The batter will be thick.
Spread the batter evenly into the prepared baking dish.
Spoon the cherry pie filling over the batter, spreading it evenly to cover the surface.
In another bowl, combine the rolled oats, brown sugar, and melted butter. Mix until crumbly.
Sprinkle the oat mixture evenly over the cherry pie filling.
Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and a toothpick inserted into the cake (avoiding the cherry filling) comes out clean.
Allow the cake to cool slightly before serving. Enjoy it warm or at room temperature with a cup of coffee or tea.
Nutrition Facts
Calories |
4699 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.1 g | 221% | |
| Saturated Fat | 99.6 g | 498% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 782 mg | 260% | |
| Sodium | 3134 mg | 136% | |
| Total Carbohydrate | 742.9 g | 270% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 477.3 g | ||
| Protein | 64.4 g | 129% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 628 mg | 48% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 1780 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
