Delicious Cherry Coffee Cake with Crumb Topping
A delicious easy coffee cake recipe that you can make into different flavors by simply using different pie filling flavors. This is a very easy tender, moist coffee cake made in a 9×13 inch baking pan. I love the fact that you can make it different flavors just by switching out the pie filling. How’s that for versatility!
Let’s talk about how you can take this recipe and make it something different every time you make it. A Blueberry pie filling with a little lemon zest mixed into the cake batter would be wonderful. Lemon and blueberry are exquisite together. Peach pie filling with 1/4 cup of finely crushed pecans in the topping would be lovely! Using finely crushed almonds in the topping for a cherry pie filling would be insanely delicious.
A spoon full of ice cream takes this from a coffee cake to an outstanding dessert. This cake is not only versatile but so easy that you don’t even need a mixer to make. Delicious Cherry Coffee Cake with Crumb Topping it’s a keeper Kids! Use your imagination and run with it! Enjoy!
Delicious Cherry Cake with Crumb Topping
- 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 sugar use 1/2 cup
- 1/2 tsp salt
- 2 eggs slightly beaten
- 1 can cherry pie filling or flavor of your choice
- 1. Preheat oven to 325 degrees. Grease a 9x13 baking pan with shortening.
- 2. Place the 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. Your hands are your best kitchen tool.
- 3. Take 1/2 cup of the crumbs out of the bowl. If you're using nuts in the topping, add 1/4 cup of finely crushed nuts now, set a side.
- 4. 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.
- 5. Pour the batter into your prepared 9x13 inch baking pan. Spread the cherry pie filling over the cake. Sprinkle the reserved crumb topping over the pie filling. Bake at 325 degrees for 40 to 45 minutes. Start checking cake at 35 minutes. Remove from oven, place on a cooling rack.
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Cherry is the best! Thanks for posting. Hello from Busy Monday.
Your welcome Melissa!
Bunny, what a great recipe and so versatile. Thanks for the suggestions on how to change out the fruits. I would love to have you post it on Snickerdoodle Sunday Linky Party. Come join the party at 6PM Eastern time on Saturday.
Thank you Maria!
Hopefully it taste as good as it looks…
This beauty is warming up my house- not that its needed it July!
Couldn’t help myself!
I hope you love it as much as I did Amanda, let me know what you think!
Just put this in the oven. Made it using bob red mills gluten free all purpose flour mix. Hoping it turns out good. I used peaches seasoned with cinnamon and nutmeg. Will let you know how it goes… Taking it to a church picnic.
Oh it sounds delicious Brooksie, YES let me know how it goes!
Was great! Everyone loved and no one knew it was gluten free. Turned out nice dense and moist. Definitely doing it again.
Good fast and easy. I used some leftover Strawberries, with some thickened juice. Good and yummy.
Thank you for coming back to say you made it Karen!
Amazing coffee cake!! Very moist and beautiful. looks like you slaved all day to make it. thanks for the recipe
Thank you Wendy!
Been looking for a good coffee cake recipe for the bakery! Will be trying this one out! Looks great!
We loved it Jennifer, I hope your customers do too! let me know how it goes for you!
Made this cake tonight with fresh cherries. Excellent cake…
Thank you Stephanie! I’m happy you made it and loved it! Thanks for coming to visit.
Was pretty good but bottom seemed a little thin and bland. I think it would be better if a little thicker. Next time I’ll use a square pan and add some cinnamon.
Cinnamon would be great Chasity, thanks for coming back to tell me you made it!
That sure looks delicious! Think I’ll have to give it a go, but how do you check if its done? Wont’t the skewer come out wet because of the pie filling?
The filling bakes into the cake, you can still use the toothpick test though.
Just made this recipe, I had to leave it in the oven a little longer then it said too. About 10 minutes more. I don’t know if it was our elevation or what. We are at 2500 ft. But, the cake came out very good. It was crusty around the edges, which made it really tasty. Everyone loved it. Thanks, for the great recipe. I will, make it
Thank you Liz!
I made this cake and it turned out really well! I did not substitute ingredients but I used a 9X9 pan because the bottom layer seemed really thin. I might have not halved the dough properly though. Really easy, beautiful, and delicious recipe. Thanks for sharing.
I’m so happy you loved it Bev!! Thank you for coming back to tell me!
I just had a slice, still warm, mmmm, I added a tsp. Of vanilla to egg & milk mixture, and drizzled with milk and icing suger mixture. Ratio of cake to cherry is perfect.
Oh you just kicked it up a notch Carol! Crumb Topping and a glaze, I love it!
I have had a can of cherry pie filling just hollering to be used and this recipe is just so simple and just the right amount of sweetness. I did add a 1/2 teaspoon of cinnamon to the flour mixture and 1/2 tsp of almond extract to the egg mixture. Some chopped pecans also found their way to the crumb topping. I’m having a great time eating this for the second day in a row.
Have you ever tried to make this as muffins?
No I haven’t Christinr but it’s a wonderful idea! If you try it come back and tell me how it went!
Hello! Making this today and using my own homemade cherry pie filling 🙂 Quick question: How many cups are in the can of store-bought fillling you used?
A can of pie filling is 21 ounces. One cup is 8 ounces. So there would be a little over 2 and a 1/2 cups of cherry pie filling in a can.
What a quick easy recipe for a homemade cake.
I had a can of strawberry pie filling to use and I came across your recipe. I love that it was so easy.
I thought about adding sour cream instead of the milk, but I didn’t want to ruin it. Do you think I could add sour cream?
Thank you! Yes
I’ve never replaced the milk with sour cream Gina, I don’t know how that would go, if you try it that way come back and let me know how it went, would love to know.
I have substituted heavy whipping cream for the milk, was fabulous! Sour cream I would think would work, may give it a slightly different taste and texture, but I would try it.
Thank you Victoria
This is fabulous & super easy to assemble. We live above 6,500 ft therefore add 1 teasp of flour + liquid to batter and either raise the temp of oven 20 degrees or bake 10 min longer. Enjoy!
Thank you Rebecca.
Everything is very open with a very clear explanation of the issues.
It was really informative. Your site is useful. Many thanks for sharing! https://angeliqserum.org/
Thank you Angeliq!