Quick Cherry Coffee Cake

The aroma of freshly baked coffee cake mingled with the sweet scent of cherries, filling the kitchen with warmth and nostalgia. This Quick Cherry Coffee Cake is a delightful treat that takes just about an hour from start to finish. The simplicity of the ingredients and the ease of preparation make it a perfect recipe for any occasion.

This recipe is perfect for those who love to bake with seasonal fruits. Whether you’re hosting a brunch, enjoying afternoon tea, or just satisfying a sweet craving, this cake fits the bill. It’s also great for make-ahead breakfasts or snacks, and can be stored easily for later enjoyment.

Why You’ll Love This Recipe

• The tender crumb and moist texture create a delightful bite.
• Fresh cherries add a burst of flavor that complements the cake perfectly.
• It’s quick to prepare, making it an ideal weeknight dessert.
• The simple ingredients are likely already in your pantry.

What You’ll Need

Gather the following ingredients to make this delicious cake:

For the Cake

• 1 cup cherries, pitted and chopped
• 1 cup all-purpose flour
• 1 cup sugar
• 1/2 cup butter, softened
• 2 large eggs
• 1/2 cup milk
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

For Serving

• Powdered sugar (for dusting, optional)

If cherries are out of season, you can use frozen cherries.

Substitutions & Swaps

• Butter can be replaced with margarine.
• Milk can be substituted with non-dairy milk.
• Fresh cherries can be swapped for blueberries or raspberries.
• Granulated sugar can be replaced with coconut sugar.

How to Make It

Let’s create this delightful cherry coffee cake in just a few simple steps.

1. Preheat

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

2. Cream

Cream together the softened butter and sugar until light and fluffy.

3. Add Eggs

Add the eggs one at a time, beating well after each addition.

4. Stir in Vanilla

Stir in the vanilla extract until fully incorporated.

5. Combine Dry Ingredients

In a separate bowl, combine the flour, baking powder, baking soda, and salt.

6. Mix Wet and Dry

Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the dry ingredients.

7. Fold in Cherries

Fold in the chopped cherries gently to incorporate them without breaking them apart.

8. Pour Batter

Pour the batter into the prepared cake pan and spread it evenly.

9. Bake

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

10. Cool

Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.

11. Dust and Serve

Dust with powdered sugar if desired before serving.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: Yes, freeze for up to 3 months.
Reheat: Microwave for 15-20 seconds or warm in the oven.

Tips for Best Results

• Ensure your butter is at room temperature for better creaming.
• Don’t overmix the batter after adding the flour to keep the cake tender.
• Use fresh, ripe cherries for the best flavor.
• Allow the cake to cool completely before dusting with sugar for a clean finish.

Serving Suggestions

• Serve warm with a dollop of whipped cream.
• Pair with a cup of coffee or tea for afternoon snacking.
• Enjoy as a sweet addition to a breakfast spread.