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Fresh Cherry Coffeecake | Can't Stay Out of the Kitchen | this heavenly #coffeecake is perfect for #holiday, company or family #breakfasts or for #dessert. It tastes absolutely amazing. #cherries

Fresh Cherry Coffeecake

Teresa Ambra
Fresh Cherry Coffeecake is so delectable you'll be swooning over every bite. This fabulous coffeecake is divine! It uses fresh cherries, almond extract and sour cream and then it's topped with a powdered sugar icing. Perfect for summer holiday breakfasts or serve as a dessert.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Course Breakfast, Cake/Dessert, Dessert
Cuisine American
Servings 16
Calories 366 kcal

Equipment

  • 1 10-inch Bundt cake
  • 2 large mixing bowls
  • 1 electric mixer
  • 2 wooden spoons
  • measuring cups
  • measuring spoons
  • 1 small mixing bowl
  • 1 bamboo skewer or knife to check for the cake's doneness

Ingredients
  

  • 3 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
  • 3/4 cup unsalted butter softened
  • 1 tsp. vanilla extract
  • 1 tsp. almond extract
  • 1 cup sour cream
  • 4 large eggs
  • 1 1/2 cups granulated sugar
  • 1/4 tsp. sea salt
  • 3/4 tsp. baking soda
  • 1 1/2 tsp. baking powder
  • 4 cups fresh cherries pitted and stemmed
  • 1 heaping tablespoonful UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
  • 1/4 cup brown sugar packed
  • 1/4 tsp. cinnamon
  • 1 1/2 cups powdered sugar
  • 3 tbsp. 2% milk
  • 10 fresh cherries for garnish, if desired

Instructions
 

  • Generously grease and flour a 10-inch bundt pan.
  • Preheat oven to 350°.
  • In small bowl, combine brown sugar with 1 heaping tablespoonful flour and cinnamon; mix well.
  • In a large bowl of electric mixer, at medium speed, beat butter, granulated sugar, vanilla, eggs, baking soda, baking powder, salt, almond extract and sour cream.
  • Stir in flour with a wooden spoon to combine well.
  • Turn one-third of batter into prepared pan, spreading evenly.
  • Spread with half the cherries and half the brown sugar mixture.
  • Repeat layering of remaining batter, cherries and brown sugar mixture, and final layer of batter.
  • Bake 1 ¼ to 1 ½ hours, or until knife or bamboo skewer inserted in center comes out clean.
  • Cool in pan on wire rack until cake cools completely.
  • Gently remove from pan.
  • Mix powdered sugar and milk until smooth; drizzle over cake.
  • Add fresh cherries on top, if desired.

Notes

© Can’t Stay Out of the Kitchen

Nutrition

Calories: 366kcalCarbohydrates: 59gProtein: 5gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 78mgSodium: 169mgPotassium: 161mgFiber: 2gSugar: 39gVitamin A: 452IUVitamin C: 3mgCalcium: 67mgIron: 2mg
Keyword breakfast, cake, cherries, cherry dessert, coffee cake, dessert
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