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Cherry Coffee Cake

This Door County Cherry Coffee Cake is packed with tart cherries, buttery streusel, and soft sour cream cake for the ultimate Midwest summer dessert.

Ingredients

  • 1 cup butter, softened two sticks
  • 1.5 cups granulated sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 2 cups sour cream
  • 3 cups all- flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt

Cherry Filling

  • 3 15 ounce cans tart cherries drained
  • 1/3 cup sugar
  • 4 tbsp cornstarch
  • 1 tsp lemon juice

Streusel Topping

  • 1 cup brown sugar
  • 1 cup flour
  • 2 tsp cinnamon
  • 1/2 cup cold butter
  • 1/2 cup chopped walnuts

Instructions

  1. Preheat oven to 350 degrees and grease a 9x13 pan with butter or baking spray.

  2. Drain the tart cherries well. In a small saucepan, stir together the cherries, cup sugar, cornstarch, and lemon juice. Cook over medium heat until thickened slightly, then cool.

  3. In a medium mixing bowl, cream butter and sugar together until fluffy.

  4. Add the eggs one at a time, then stir in the vanilla and almond extract.

  5. In a separate bowl, mix flour, baking powder, baking soda, and salt.

  6. Add the flour mixture and sour cream to the butter mixture until combined.

  7. Spread half of the batter into the prepared pan.

  8. Spoon the tart cherry mixture evenly over the batter.

  9. Carefully spread the rest of the batter over the cherries.

  10. In a small bowl, combine flour, brown sugar, cinnamon, walnuts, and salt. Cut in the remaining butter until crumbly to create the streusel topping.

  11. Sprinkle the streusel evenly over the cake.

  12. Bake for 50-60 minutes or until a toothpick inserted into the center comes out mostly clean.

  13. If the topping browns too quickly, loosely cover with foil during the last part of baking.

  14. Let cool before slicing with a knife and serving.