Cherry Crumb Coffee Cake
Moist tender Cherry Crumb Coffee Cake is made from a delicious scratch cake with canned pie filling and a scrumptious crumb topping! Not a fan of cherry…just change the pie filling…blueberry, apple, or mixed berry!
Every once in a while I run across a recipe that I know I’m going to try! Not the type that end up on your “dream about it board” on Pinterest. Nope, the REAL kind! The gut grabber recipe that you KNOW you are going to make, and soon!
This Cherry Crumb Coffee Cake was one of “those” recipes. Why was I drawn to it? First it involved cake and not just any cake, but “crumb” cake. One of my faves! Second it had Cherries. Ummmm… Hello! Put those two elements together and WHAM! I’m all in!
I found the recipe for this cake on “Bunny’s Warm Oven”.
One awesome thing about this Easy Cherry Crumb Cake is you can make it any flavor you want simply by changing the pie filling. I loved the cherry! You’ll love how easy this cake is to prepare.
How To Make Cherry Crumb Coffee Cake
In a bowl combine flour, sugar, salt, and baking powder.
TIP: Use a whisk to blend it well. It works better than a sifter! Cross my heart! It also breaks up any big lumps in the flour or sugar.
Add in melted butter. (How could any recipe with that amount of “But-ta” be bad? Not possible!)
Mix till it becomes a nice crumbly mixture.
TIP: I started out using a fork and quickly threw that aside and dug into it with my hands. This was a lot easier and the texture turned out perfect! Once that is a mixed and crumbly, go wash your hands cause you’ve been crumbed!
Crumb Topping
Now…remove 1/2 a cup and set aside. This will be used as your crumb topping.
Add eggs and milk, which you have masterfully blended together, into the bowl with the remaining crumb mixture. (We are baking “Masters” are we not? Thus, we Masterfully blend! Power of positive thinking!)
Using a large whisk, blend this all together for your cake layer. The batter will have some lumps, this is okay! We love lumps…right! YES! We do! (Said the lumpy blogger on the other side of this screen!)
In a 9 x 13 prepared pan pour in the cake batter. Spread it evenly over the bottom of the pan.
Open one can of pie filling. For this cake it was cherry but, it’s your choice. Go wild!
Using a spoon carefully dribble the cherry filling over the top of the cake batter on up past and across your tongue. (Okay, Okay… I may have snuck a little filling. You can’t blame a girl for trying!) It won’t cover every single inch, but it will get close. (That could be because some didn’t make it that far!)
I think even this looks good, and it’s not cooked yet!
Grab the 1/2 cup reserved crumble and sprinkle it all over the top of the cake. When you are done it should look like the photo below.
Baking Cherry Crumb Cake
It’s ready to pop into the oven at 325 degrees for 30–45 minutes. Mine took about 40. I checked it often though to make sure it didn’t burn or overcook. Bunny suggests starting to check around 35 minutes.
After 35- 40 minutes pull it out and allow it to cool for a few minutes before cutting and serving.
Doesn’t that look good enough to eat! (It really was! I was an honorary member of the 3 piece club! I’m wearing my membership on my thighs! Ugh!)
How to Serve Cherry Crumb Cake and Other Tips
I sliced mine into nice sized squares. It came out of the pan nice and easy and didn’t fall apart at all. Thank goodness! Sucking up crumbs can be a little embarrassing but, not beyond do-able!
This Cherry Crumble Coffee Cake is everything you want a “coffee cake” to be. Super moist. The perfect crumb and packed with wonderful fruit flavor. The big bonus… it’s not too sweet! It really is a beautiful blend of all the things you love about coffee cake. (Minus the coffee!)
I was able to whip this up in no time at all, and with the exception of the pie filling, all the other ingredients are usually in your pantry.
I’ll be honest and tell you that when I make it again…and I will… I’d add 1/2 a teaspoon almond extract to the batter. I think with the cherry topping it will just make it pop!
I think this would be amazing with blueberry pie filling and lemon zest in the batter! Can you envision a cranberry with orange zest with a little cinnamon? YUM! The possibilities are endless!
I hope you give this wonderful coffee cake a try. Make one and invite a girlfriend over for a chat! Let the kiddo’s play while you have some “girl” time! Never underestimate the healing and re-energizing effects of girlfriend time! Just Do IT!
Breakfast Pastry Recipes
- Breakfast Blueberry Muffins
- Cherry Lemon Danish
- Blood Orange Sweet Rolls
- Cranberry Orange Bread
- Fresh Apple Danish
- Blueberry Lemon Bread from Mae’s Menu
As always… Thanks so much for stopping by and visiting with me today. The Printable recipe is below! Enjoy!
Cherry Crumb Coffee Cake
Ingredients
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 cup butter melted
- 1/2 cup milk
- 3/4 cup sugar if you prefer less use 1/2 cup
- 1/2 tsp salt
- 2 eggs slightly beaten
- 1 can cherry pie filling or flavor of your choice.
- Optional 1/4 cup finely crushed nuts for the topping
Instructions
- Preheat oven to 325. Grease a 9 x 13 baking pan with shortening or bakers joy.
- Place flour, sugar, baking powder, salt and melted butter in a large mixing bowl, stir together with a fork until crumbly. If you have large clumps get your hands in there and break them apart.
- Take 1/2 cup of the crumbs out of the bowl. Set aside. If you’re using nuts in the topping, add 1/4 cup of finely crushed nuts now, set aside.
- In a small bowl whisk the slightly beaten eggs and milk together, add milk mixture to the large bowl of crumbs and stir until incorporated. There will be small lumps in the batter.
- Pour the batter into your prepared 9 x 13 baking pan. Dribble the cherry pie filling over the cake. Sprinkle the reserved crumb topping over the pie filling. Bake at 325 degrees for 40-45 minutes. Start checking the cake at 35 minutes. Remove from oven, place on cooling rack.
- When cool, cut into squares and serve.
Because my family likes more of ‘cake-like’ coffee cake, I increased the ingredients by 1/2 (i.e., 3 C flour, 3 t baking powder, but kept the pie filling at 1 can) I added 1 tsp of almond extract to the batter and 1 tsp almond extract to the fruit filling … delicious. This recipe is a keeper. Thank you for sharing!
Hi Jan!
Thanks so much for your helpful tips! It sounds delicious! I need to try this recipe with your tips. Hope you have a great week and stop back by again soon.
Happy Nesting!
Norine
Hi,
I have homemade pie filling, and I don’t usually have milk, but I have heavy cream as I was making buttercream, can I substitute those for the canned pie filling and milk?
Thanks,
Richard
Hi Richard!
Yes you can substitute homemade pie filling (2 cups) for canned. That is even better!! As for the milk, yes you can use heavy cream, but I’d thin it down a bit with a little water. 3/4 heavy cream 1/4 water just so that it’s not too heavy for the batter. Hope that makes sense? Thanks for stopping by and enjoy the cake! It’s one of my favorites.
Come back soon!
Norine
Thank you for this recipe. My daughter and I have been looking a recipe that we don’t have to have a cake mix. This looks perfect
You are so welcome! Enjoy and have a wonderful Holiday weekend! Thanks so much for stopping by.
Norine
Can xtra pie filling be added to your recipe? I like a lot of cherries
Hi Denise!
You can add more pie filling. You may need to adjust your bake time slightly to compensate for the additional weight on the cake.
Hope this helps! Enjoy!
Norine
I went to make this tonight, and when I went to add the pie filling I realized I had a can of tart cherries. Not cherry pie filling. I used it anyway. I didn’t use the juice, though maybe I should have. It was actually good! Go figure, lol
Hi Barb!
That’s a great tip for all the rest of us who may run into the same issue. I love this dessert and have lots of cherry filling…so I need to get busy. However, I love hearing that the tart cherries worked!
Happy Nesting and Happy Thanksgiving!
Norine
I have made this several times as it’s become a favorite with my family.
Great recipe.
(I wanted more crumble on top so I made 1/2 recipe of flour, sugar, bak powder, salt and melted butter) but this was only a personal preference.
This recipe is excellent as written and everyone loves it!!
Thank you Norine.
Hi Barbara!
Thank you SO much for stopping by and sharing with me! Isn’t this a fun delicious recipe? I’m dying to make it with blueberry pie filling! I love that you added more crumb. Love that crumb! I’m going to try that myself.
I hope you have a great week! Stop back again…soon!
Happy Nesting!
Norine
I made this cake today as I had all the ingredients on hand. I also added 1/2 teaspoon of almond extract as others had suggested. It came out soooo good! I especially like it because it has just the right amount of sweetness. Thank you for a winner!
Hi Barbara!
You are so welcome! I love the addition of almond extract! Cherry and Almond just go together so well don’t they? Thank you so much for stopping by and sharing with me today. I’m craving this cake all the sudden! lol I always think of this as a “girlfriend” cake. Where ya just want to sit and share a conversation and a piece with your favorite friend.
Have a great day!
~Norine
I assume you meant to write 4-5 minutes instead of 4-45. Mine turned out great! The only downside was that you could taste the egg’s gooeyness.
Hi Kristin!
I actually meant to write 40-45 minutes. I’m so sorry. Sometimes my fingers go faster than my brain and I skip things. I try really hard to proof read everything and catch my mistakes…but sometimes I miss some. Sorry about that. Hope you have a great weekend. Thanks so much for stopping by and sharing with me.
Happy Nesting!
~Norine
Any substitute for egg
Hi Rakhi!
The issues with a substitute for eggs in this recipe is that the egg is a leveling agent. Generally you can substitute applesauce, bananas, or even vinegar and water in a recipe as a substitute for eggs in most recipes…but where it is an actual leveling agent in this recipe I’m just not sure how that would work for you. Sorry. I’m not much help. Thank you for stopping by though.
~Norine
This is really good. Nice and gooey. Less sweet than a regular pie.
Hi Evelyn!
I’m so glad you liked this recipe. Thanks for sharing with me. Have a great week.
~Norine