Quick Cherry Coffee Cake is a delightful and surprisingly simple dessert, perfect for any occasion when you need a sweet treat without the fuss. This recipe delivers a moist, tender cake bursting with fruity cherry flavor, topped with a classic streusel, making it an absolute winner for busy bakers.
Key Ingredients for Quick Cherry Coffee Cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar, divided
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 (21-ounce) can cherry pie filling
For the Streusel Topping:
- ½ cup all-purpose flour
- ⅓ cup packed light brown sugar
- ¼ cup unsalted butter, cold and cubed
- ½ teaspoon ground cinnamon
How to Make Quick Cherry Coffee Cake:
This Quick Cherry Coffee Cake is a testament to how delicious homemade can be, even on the busiest days. In under 20 minutes of active prep time, you can whip up a stunning coffee cake that tastes like you spent hours in the kitchen. Its tender crumb, delightful cherry pockets, and irresistible cinnamon-sugar streusel are utterly satisfying, offering a flavourful experience that will have everyone asking for seconds.
Step-by-Step Instructions:
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Grease and flour a 9-inch round cake pan or an 8×8 inch baking dish. This will ensure your Quick Cherry Coffee Cake doesn’t stick.
- Combine Dry Ingredients: In a large bowl, whisk together 1 ½ cups of all-purpose flour, ½ cup of the granulated sugar, baking powder, and salt. This ensures even distribution of the leavening agent and flavor.
- Cream Butter and Sugar: In a separate medium bowl, cream together the ½ cup of softened unsalted butter and the remaining ½ cup of granulated sugar until light and fluffy. This process incorporates air, which contributes to the cake’s tender texture.
- Add Eggs and Vanilla: Beat in the eggs, one at a time, until fully incorporated. Stir in the vanilla extract. Make sure each egg is fully mixed before adding the next.
- Alternate Dry and Wet: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined. Do not overmix; a few small lumps are okay. Overmixing can lead to a tough cake.
- Prepare the Streusel Topping: In a small bowl, combine ½ cup of all-purpose flour, the packed light brown sugar, and the cinnamon. Cut in the ¼ cup of cold cubed butter using a pastry blender, your fingertips, or a fork until the mixture resembles coarse crumbs. This will form the delicious crunchy topping for your Quick Cherry Coffee Cake.
- Assemble the Cake: Spread half of the cake batter evenly into the prepared cake pan. Spoon the cherry pie filling over the batter, leaving a small border around the edge. Then, carefully spread the remaining cake batter over the cherry filling, gently sealing the edges to prevent the filling from leaking out too much during baking.
- Add the Streusel: Sprinkle the prepared streusel topping evenly over the top layer of cake batter. Ensure it covers the entire surface for maximum crunch.
- Bake: Bake for 35-45 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The streusel topping should be golden brown.
- Cool: Let the Quick Cherry Coffee Cake cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely. This allows the cake to set and makes it easier to handle.
Why You’ll Love This Quick Cherry Coffee Cake:
You’ll adore this Quick Cherry Coffee Cake for its unbelievably moist crumb and the delightful bursts of sweet-tart cherry filling that peek through every slice. Unlike more time-consuming cakes, this recipe offers a comforting, homemade dessert experience with minimal effort, proving that delicious treats don’t need to be complicated. The golden, cinnamon-kissed streusel topping adds a delightful crunch, making it a truly irresistible confection that rivals any bakery offering.
This isn’t just another coffee cake; it’s a speedy escape to pure dessert bliss. Imagine a warm slice, perhaps with a dollop of cream or dusted with a touch of powdered sugar, perfect for a morning pick-me-up or an afternoon indulgence. If you’ve ever enjoyed a classic crumb cake and craved a fruity twist, this Quick Cherry Coffee Cake will steal your heart. So go ahead, gather your ingredients and whip up this easy delight – your taste buds will thank you!
Storing and Reheating Tips:
To keep your Quick Cherry Coffee Cake fresh and delicious, there are a few simple methods.
- Room Temperature Storage: Once completely cooled, the cake can be stored at room temperature in an airtight container or tightly wrapped with plastic wrap for up to 2-3 days. This is ideal for if you plan to enjoy it within a few days.
- Refrigeration: For longer storage, or if your kitchen tends to be warm, refrigerate the cake in an airtight container for up to 5-7 days. The cake might firm up slightly in the refrigerator.
- Reheating: To reheat, place a slice in a toaster oven or a conventional oven at 300°F (150°C) for 5-10 minutes, or until warmed through. You can also microwave it for 15-30 seconds for a quick warm-up, though the streusel might not be as crispy.
- Freezing: This Quick Cherry Coffee Cake freezes beautifully. Wrap the completely cooled cake tightly in a couple of layers of plastic wrap, then a layer of aluminum foil. It can be frozen for up to 2-3 months. To thaw, remove the foil and plastic wrap and let it defrost at room temperature, or reheat gently as described above.
Quick Cherry Coffee Cake
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Grease and flour a 9-inch round cake pan or an 8×8 inch baking dish. This will ensure your Quick Cherry Coffee Cake doesn’t stick.
- In a large bowl, whisk together 1 ½ cups of all-purpose flour, ½ cup of the granulated sugar, baking powder, and salt. This ensures even distribution of the leavening agent and flavor.1 1/2 cups all-purpose flour, 1 cup granulated sugar, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt
- In a separate medium bowl, cream together the ½ cup of softened unsalted butter and the remaining ½ cup of granulated sugar until light and fluffy. This process incorporates air, which contributes to the cake’s tender texture.1/2 cup unsalted butter, softened, 1 cup granulated sugar
- Beat in the eggs, one at a time, until fully incorporated. Stir in the vanilla extract. Make sure each egg is fully mixed before adding the next.2 large eggs, 1 teaspoon vanilla extract
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined. Do not overmix; a few small lumps are okay. Overmixing can lead to a tough cake.1/2 cup milk
- In a small bowl, combine ½ cup of all-purpose flour, the packed light brown sugar, and the cinnamon. Cut in the ¼ cup of cold cubed butter using a pastry blender, your fingertips, or a fork until the mixture resembles coarse crumbs. This will form the delicious crunchy topping for your Quick Cherry Coffee Cake.1/2 cup all-purpose flour, 1/3 cup packed light brown sugar, 1/4 cup unsalted butter, cold and cubed, 1/2 teaspoon ground cinnamon
- Spread half of the cake batter evenly into the prepared cake pan. Spoon the cherry pie filling over the batter, leaving a small border around the edge. Then, carefully spread the remaining cake batter over the cherry filling, gently sealing the edges to prevent the filling from leaking out too much during baking.1 (21-ounce) can cherry pie filling
- Sprinkle the prepared streusel topping evenly over the top layer of cake batter. Ensure it covers the entire surface for maximum crunch.
- Bake for 35-45 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The streusel topping should be golden brown.
- Let the Quick Cherry Coffee Cake cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely. This allows the cake to set and makes it easier to handle.