Cherry Raisin Coffee Cake
Indulge in the irresistible flavors of this Cherry Raisin Coffee Cake—a moist and tender treat that's perfect for breakfast, brunch, or an afternoon coffee break. Bursting with fresh, juicy cherries and sweet raisins, this cake is elevated with a touch of sour cream for a rich, velvety texture. The topping, made with a delightful combination of brown sugar, cinnamon, and optional crunchy pecans or walnuts, adds a luscious caramelized layer that’s simply irresistible. Easy to prepare in just 20 minutes of prep time, this coffee cake bakes to golden perfection in under an hour. Whether you're hosting a gathering or indulging on a quiet morning, this homemade coffee cake is a cozy, crowd-pleasing favorite. Keywords: cherry raisin coffee cake, easy coffee cake recipe, fruit coffee cake, brunch dessert, cinnamon coffee cake.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 teaspoon ground cinnamon
- 0.75 cup unsalted butter, softened
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup sour cream
- 1.5 cups fresh cherries, pitted and halved
- 0.75 cup raisins
- 0.5 cup brown sugar
- 0.5 cup chopped pecans or walnuts (optional)
- 0.5 teaspoons ground cinnamon (for topping)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan or line it with parchment paper.
In a medium mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon. Set aside.
In a large bowl, using an electric mixer, cream the softened butter until light and fluffy, about 2 minutes.
Add the eggs one at a time to the butter, beating well after each addition. Stir in the vanilla extract.
Mix in the sour cream until smooth and well combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Do not overmix.
Gently fold in the pitted and halved cherries and raisins using a spatula.
Pour the batter into the prepared baking pan and spread evenly.
In a small bowl, mix together the brown sugar, chopped pecans or walnuts (if using), and the ground cinnamon for the topping.
Sprinkle the cinnamon-sugar mixture over the batter evenly.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
5015 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 248.0 g | 318% | |
| Saturated Fat | 130.6 g | 653% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1060 mg | 354% | |
| Sodium | 3157 mg | 137% | |
| Total Carbohydrate | 663.9 g | 241% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 397.0 g | ||
| Protein | 71.6 g | 143% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 712 mg | 55% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 2319 mg | 49% | |
*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.
