Cherry Streusel Coffee Cake
Experience the ultimate blend of tart and sweet with this Cherry Streusel Coffee Cake, a delightful treat perfect for breakfast, brunch, or dessert. Featuring layers of moist, tender cake, luscious cherry pie filling, and a buttery cinnamon-pecan streusel topping, this recipe strikes the perfect balance of flavors and textures. The secret to its irresistible crumb lies in the addition of sour cream, which keeps the cake supremely moist, while the streusel topping offers a crunchy contrast. Simple to prepare in just an hour, this crowd-pleasing coffee cake pairs beautifully with your favorite cup of coffee or tea. Whether you're hosting guests or treating yourself, this cherry coffee cake is sure to impress and satisfy every craving.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 0.5 cups unsalted butter
- 1.5 teaspoons baking powder
- 0.5 teaspoons salt
- 0.5 cups milk
- 0.5 cups sour cream
- 2 whole large eggs
- 1 teaspoons vanilla extract
- 1 can (21 oz) cherry pie filling
- 0.5 cups brown sugar
- 1 teaspoons ground cinnamon
- 0.5 cups chopped pecans (optional)
- 0.75 cups all-purpose flour (for streusel)
- 0.25 cups unsalted butter (for streusel)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish or line it with parchment paper.
In a medium bowl, whisk together 2 cups of all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the granulated sugar and 1/2 cup of unsalted butter until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
Slowly add the dry flour mixture to the wet ingredients, alternating with the milk and sour cream. Begin and end with the dry mixture, mixing just until combined. Do not overmix.
Pour half of the batter into the prepared baking dish and spread it evenly.
Spread the cherry pie filling over the batter layer.
Dollop the remaining batter over the cherry layer and carefully spread it to cover as much of the cherries as possible.
To make the streusel topping, mix the brown sugar, 3/4 cup of all-purpose flour, and ground cinnamon in a small bowl. Cut the 1/4 cup of cold unsalted butter into the mixture using a pastry cutter or your fingers until it resembles coarse crumbs. If using, stir in the chopped pecans.
Sprinkle the streusel topping evenly over the batter in the baking dish.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean (avoid testing through the cherry filling).
Allow the coffee cake to cool for about 15 minutes before slicing and serving. Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
4478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.9 g | 232% | |
| Saturated Fat | 83.8 g | 419% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 696 mg | 232% | |
| Sodium | 2467 mg | 107% | |
| Total Carbohydrate | 675.4 g | 246% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 386.1 g | ||
| Protein | 64.9 g | 130% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 613 mg | 47% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 1512 mg | 32% | |
*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.
