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–+ servings

Cherry Coffee Cake

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A dense, buttery sheet cake topped with cherry pie filling and a simple glaze, perfect for brunch or dessert.
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Prep Time 30 minutes
Cook Time 38 minutes
Total Time 1 hour 8 minutes
Servings: 12 servings
Course: Brunch, Dessert
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Cake Ingredients
  • 1 cup unsalted butter, softened Use unsalted and add a pinch more salt if using salted.
  • 1.75 cups granulated sugar
  • 4 large eggs
  • 0.5 teaspoon almond extract Optional, boosts cherry flavor.
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 0.5 teaspoon salt
  • 1.5 teaspoons baking powder
  • 1 can (21 oz) cherry pie filling Canned is fast and consistent.
Glaze Ingredients
  • 0.75 cup powdered sugar
  • 3 teaspoons milk Substitute cream or dairy-free milk for a richer glaze.

Method
 

Preparation
  1. Preheat your oven to 350°F. Grease a 10x15-inch baking pan with cooking spray and set aside.
  2. In a large bowl, cream the softened butter and granulated sugar with a hand mixer until light and fluffy (about 2-3 minutes).
  3. Add the eggs, almond extract, and vanilla. Beat until smooth and well combined.
  4. Stir in the flour, salt, and baking powder. Mix just until combined; do not overmix.
  5. Reserve 1 cup of the dough and set aside. Press remaining dough into an even layer in the prepared pan.
  6. Spoon cherry pie filling over the dough, spreading gently.
  7. Drop reserved dough by spoonfuls over the cherries.
Baking
  1. Bake for 35-38 minutes, until golden brown and a toothpick inserted into the dough comes out clean.
  2. Let the cake cool in the pan until warm but not hot.
Glazing and Serving
  1. Whisk powdered sugar and milk together until smooth. Drizzle over the cooled cake.
  2. Slice and serve this cake slightly warm or at room temperature.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gSodium: 180mgFiber: 1gSugar: 15g

Notes

This cake stores well at room temperature for 48 hours or refrigerated for up to 5 days. Can be frozen for up to 2 months. Best enjoyed warm or at room temperature.
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