Soft, buttery cake, sweet cherries, and a crumbly topping — yes please.
Hey there!
This Cherry Crumb Coffee Cake is one of those cozy, simple bakes that fills your kitchen with buttery, fruity, cinnamon-spiced smells that make you pause mid-scroll and take a deep breath. It’s got a tender cake base, a layer of juicy cherries, and the real star: that golden brown sugar crumb topping that’s slightly crisp on top but melts in your mouth with every bite.
Whether you’re serving it with coffee, tea, or sneaking a bite straight from the pan — this one’s always a win.
🍒 Servings & Time
- Servings: 9 generous slices
- Prep Time: 20 minutes
- Bake Time: 40–45 minutes
- Total Time: 1 hour 5 minutes
❤️ Why I Love This Recipe
This recipe came from a morning when I had friends coming over and a big bowl of cherries that needed using. I didn’t want a full pie or anything too fussy. This coffee cake ended up being exactly right — simple, satisfying, and full of flavor. Now it’s a go-to for weekend bakes.
- Moist cake with soft crumb
- Not overly sweet — perfect with coffee
- Cherry layer adds a little tartness and color
- That buttery crumb topping is perfection
- Great to make ahead and freeze
🔬 Why This Recipe Works (Quick Science)
- Sour cream adds moisture and tenderness without making the cake heavy
- Brown sugar in the crumb topping helps it caramelize and crisp up
- Baking powder lifts the cake gently without making it too airy
- Tossing cherries in flour keeps them from sinking
🧠 Meal Plan Ideas
- Serve for weekend brunch or breakfast
- Enjoy as a not-too-sweet dessert after dinner
- Add to lunchboxes for a little treat
- Freeze slices individually and reheat when you need something cozy
⚠️ Common Mistakes to Avoid
- Using cold butter in the batter – it needs to be soft
- Overmixing the batter – just mix until combined
- Skipping flour on the cherries – keeps them evenly layered
- Underbaking – a toothpick should come out clean or with a few moist crumbs
🍽 What You’ll Need
For the cake:
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
For the cherry layer:
- 1½ cups fresh cherries, pitted and halved
- 1 tablespoon all-purpose flour
For the crumb topping:
- ⅓ cup brown sugar
- ⅓ cup all-purpose flour
- ½ teaspoon cinnamon
- 3 tablespoons unsalted butter, melted
🧰 Tools You’ll Need
- Mixing bowls
- Hand or stand mixer
- Spatula
- Measuring cups and spoons
- 8×8 inch square baking pan
- Parchment paper
- Toothpick or cake tester
🔁 Substitutions & Variations
- Cherries: Use frozen (thawed and drained) or raspberries
- Sour cream: Swap for plain Greek yogurt
- Crumb topping: Add chopped nuts or oats for crunch
- Gluten-free: Use a 1:1 gluten-free flour blend
⏳ Make-Ahead Tips
- Make the crumb topping a day ahead and chill
- Bake and store covered at room temp for up to 2 days
- Freeze slices in plastic wrap for up to 2 months
👣 Step-by-Step Instructions
Step 1: Toss cherries in flour
In a bowl, mix 1½ cups fresh cherries (pitted and halved) with 1 tablespoon all-purpose flour and set aside.
Step 2: Make the crumb topping
In a small bowl, combine ⅓ cup brown sugar, ⅓ cup all-purpose flour, and ½ teaspoon cinnamon. Add 3 tablespoons melted unsalted butter and stir until crumbly. Chill while you make the cake.
Step 3: Mix dry ingredients
In a separate bowl, whisk together 1½ cups all-purpose flour, 1½ teaspoons baking powder, and ½ teaspoon salt.
Step 4: Cream butter and sugar
In another bowl, beat ½ cup softened unsalted butter and ¾ cup granulated sugar until light and fluffy, about 2 minutes.
Step 5: Add eggs, sour cream, and vanilla
Beat in 2 large eggs, one at a time. Add ½ cup sour cream and 1 teaspoon vanilla extract, mixing until smooth.
Step 6: Add dry ingredients to wet
Gradually add the flour mixture and mix just until combined — don’t overmix.
Step 7: Assemble in pan
Spread half the batter in a parchment-lined baking pan. Top with floured cherries. Spread remaining batter over cherries and gently smooth the top.
Step 8: Add crumb topping
Sprinkle chilled crumb topping evenly over the top of the batter.
Step 9: Bake until golden
Bake at 350°F for 40–45 minutes until a toothpick inserted in the center comes out clean.
Step 10: Cool and serve
Let the cake cool in the pan for 10–15 minutes before slicing and serving. Dust with powdered sugar if you like.
🧊 Leftovers & Storage Tips
- Store covered at room temp for 2 days or in the fridge up to 5 days
- Freeze individual slices tightly wrapped for up to 2 months
- Reheat in the microwave or toaster oven to bring back that fresh-baked texture
🔢 Exact Macros (Per slice, based on 9 servings)
- Calories: 310
- Protein: 4g
- Fat: 15g
- Carbs: 40g
- Fiber: 1g
- Sugar: 21g
☕ What to Serve With
- A hot mug of coffee or cold brew
- Earl grey or chai tea
- Fresh fruit or yogurt on the side
- Whipped cream or vanilla glaze drizzle (if you’re feelin’ fancy)
❓ FAQ
Can I use frozen cherries?
Yes, just thaw and pat them dry first to avoid excess moisture.
What can I use instead of sour cream?
Greek yogurt works great — just use full-fat for the same texture.
Can I double the recipe?
Yup! Use a 9×13 pan and bake for about 50–55 minutes.
Can I make it dairy-free?
Use plant-based butter and a dairy-free yogurt alternative.
A Coffee Cake Worth Waking Up For ☕🍒
This Cherry Crumb Coffee Cake is tender, sweet, and layered with all the good stuff — juicy fruit, a soft buttery base, and a crumb topping that brings it all home. It’s the kind of bake that feels special, but is super easy to pull off. Let me know if you try it — or tag me with your twist! 💬🍰
