Cherry Coffee Cake
This easy coffee cake will be the hit of your next brunch!
Ingredients
For the coffee cake:
- 1 cup (2 sticks) unsalted butter, softened
- 1¾ cups granulated sugar
- 4 large eggs
- ½ teaspoon almond extract
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- ½ teaspoon salt
- 1½ teaspoons baking powder
- 1 (21 oz) can cherry pie filling
For the icing:
- ¾ cup powdered sugar
- 3 teaspoons milk
Instructions
- Preheat oven to 350°F. Grease an 11x17 inch pan with cooking spray.
- In a large bowl, cream the butter and sugar together until soft and fluffy using a hand mixer. Add eggs, almond extract, and vanilla extract, and beat until combined.
- Stir in the flour, salt, and baking powder just until combined.
- Reserve 1 cup of dough. Spread the remaining dough in an even layer in the greased 11x17 inch pan. I find that an offset spatula helps to do this easily.
- Pour the cherry pie filling on top and spread it evenly over the dough.
- Take tablespoons of the reserved dough and dot it over the top of the pie filling.
- Bake for 30–35 minutes, or until golden brown on the edges and cooked through. Let sit until cool.
- In a small bowl, whisk together the powdered sugar and milk. Transfer it to a small plastic storage bag, and snip off a very small corner of the bag with a pair of kitchen scissors to create a makeshift pastry bag. Drizzle the icing over the coffee cake using the pastry bag. Serve right away!
Notes
I recommend using an offset spatula
to spread the dough into the pan.
An 11x17 inch pan is best for this recipe. That size is getting harder and harder to find, but it's available on Amazon.
to spread the dough into the pan.
An 11x17 inch pan is best for this recipe. That size is getting harder and harder to find, but it's available on Amazon. Nutrition
Calories: 380kcalCarbohydrates: 60gProtein: 5gFat: 14gSaturated Fat: 8gCholesterol: 82mgSodium: 149mgPotassium: 90mgFiber: 1gSugar: 29gVitamin A: 532IUVitamin C: 1mgCalcium: 44mgIron: 2mg
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