Monday, April 18, 2011

Cherry Coffeecake

This is my mom's recipe for one of the most delicious things you'll ever eat. This coffeecake is also very impressive looking - most people's reactions include "you MADE that???" Because of the striking red color from the cherry pie filling, it makes a beautiful presentation especially at Christmas, but is equally delicious and pretty on an Easter brunch buffet, or really at any time of the year!

Start by creaming together the butter and the sugar. Add eggs, one at a time,

and beat well after each addition. Next, blend in the baking powder,


salt and flour. Spread 2/3 of the batter onto a greased and floured jelly roll pan.

(I use my stoneware bar pan which doesn't need the greasing/flouring!) Now spread the cherry pie filling over the dough,

the drop the remaining dough by tablespoonfuls over the pie filling.

Bake for 25-30 minutes or until golden and then cool completely.

For the icing, combine the powdered sugar, milk,

melted butter

and almond extract and whisk until smooth. Drizzle the icing over the coffeecake.


One year ago: shrimp melts
Two years ago: breakfast couscous, banana pudding cake

Visit the Iron Chef Challenge to see more uses for baking powder!

For other great recipes, head on over to Mouthwatering Monday, Mangia Mondays, This Week's Cravings, Tasty Tuesday, Tuesday at the Table, Tempt my Tummy Tuesday, Tasty Tuesday at 33 Shades of Green, Delectable Tuesday, Let's Do Brunch, Sweets for a Saturday, So Sweet Sunday.

Cherry Coffeecake

1 cup butter
1 1/2 cups sugar
4 eggs
1 1/2 tsp. baking powder
1 tsp. vanilla
1/2 tsp. salt
3 cups flour
2 cans cherry pie filling
1 1/2 cups powdered sugar
1 Tbsp. butter, melted
2-3 Tbsp. milk
1/2 tsp. almond extract

Cream butter and sugar til well blended. Add eggs, one at a time, beating well after each addition. Blend in baking powder, vanilla, salt and flour until combined. Spread 2/3 of the batter onto a greased and floured jelly roll pan (10" x 15"). Spread pie filling evenly over dough. Drop remaining batter by tablespoonfuls over cherry pie filling. Bake at 350 for 25-30 minutes or until golden brown. Cool completely.

For the glaze, combine the powdered sugar, butter, milk and almond extract and mix well. Drizzle over the cooled cake. Serves 16-20.


  1. There was a lady I used to work with that would bring in a coffee cake just like this. So good! Thanks for the recipe!

  2. Oh,my! Sounds divine! I'm going to try this for company this weekend :)

  3. Love that you used Cherry pie filling in this! Your right it does have a bright red color that makes it look tasty! Thanks so much for linking up to the Iron Chef Challenge!!!

  4. YUMMM - I am going to use raspberry filling and whip one of these up!!

    This would be perfect for my Foodie Friday linky party - stop by this week and link up!

    If you have a sec, feel free to pop over now to enter my GIVEAWAY!

  5. Yummy! Love the colors, simple, bright, delicious!

  6. Oh my goodness this recipe looks delicious too Sara! Thank you so much for sharing it with Let's Do Brunch as well!

  7. this looks amazing! I will def have to try this out.

  8. oh my goodness, what a cherry treat to satisfy my cherry addiction! WOW! Now following and hope you'll stop by and follow back. Off to read more of your blog now!


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