Imagine a dessert that combines the rich, tender crumb of a classic coffee cake with the burst of sweet-tart cherries and a irresistible crunchy crumble topping. This Cherry Crumble Coffee Cake is not just a recipe—it's a culinary experience that will transform your ordinary morning or afternoon into an extraordinary moment of pure bliss. Whether you're a baking enthusiast or a weekend baker looking to impress, this recipe promises to deliver a show-stopping treat that will have everyone begging for seconds!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter
- 1 cup sour cream
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 can cherry pie filling
- 1/2 cup oats
- 1/2 cup brown sugar (for crumble)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish or line it with parchment paper for easy removal.
- In a large mixing bowl, combine the 2 cups of all-purpose flour, 1 cup of granulated sugar, 1 teaspoon of baking powder, and 1/2 teaspoon of baking soda. Whisk together until well mixed.
- In a separate bowl, cream together the 1/2 cup of unsalted butter (softened) and the remaining 1 cup of granulated sugar until light and fluffy. This should take about 2-3 minutes using an electric mixer.
- Add the 2 large eggs, one at a time, to the butter mixture, mixing well after each addition. Then, mix in the 1 cup of sour cream until fully incorporated.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
- Spread half of the batter into the prepared baking dish, smoothing it out evenly with a spatula.
- Pour the can of cherry pie filling over the batter, spreading it evenly across the surface.
- Drop spoonfuls of the remaining batter over the cherry filling, covering it as much as possible, but it's okay if some cherry filling peeks through.
- In a small bowl, combine the 1/2 cup of oats, 1/2 cup of brown sugar, and the remaining 1/2 cup of softened unsalted butter. Mix until crumbly, resembling wet sand.
- Sprinkle the crumble mixture evenly over the top of the cake.
- Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10-15 minutes before slicing.
- Serve warm or at room temperature. Enjoy your Cherry Crumble Coffee Cake with a dusting of powdered sugar or a scoop of vanilla ice cream, if desired!
Tips
- Room Temperature Ingredients: Ensure your butter, eggs, and sour cream are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a tough, dense cake.
- Even Batter Distribution: When layering the batter and cherry filling, try to cover most of the cherries to prevent burning during baking.
- Crumble Consistency: For the perfect crumble, the mixture should resemble wet sand. If it's too dry, add a bit more softened butter.
- Toothpick Test: Always check doneness by inserting a toothpick into the center. It should come out clean or with just a few moist crumbs.
- Cooling is Key: Let the cake cool in the pan for 10-15 minutes before slicing to help it set and make cutting easier.
- Storage Tip: This cake stays moist for 2-3 days when stored in an airtight container at room temperature.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 55g
Protein: 5g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 85mg
