Cherry Coffee Cake Zoom

Cherry Coffee Cake Recipe

Makes: 12 servings
Skill Level: None
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Step 1

Preheat oven to 325ºF. Spray pan with vegetable pan spray. In small bowl, combine topping ingredients; mix until crumbly. Set aside.

Step 2

In large bowl, cream granulated sugar and butter with electric mixer until light and fluffy. Add eggs, one at a time. Add vanilla and almond extract; beat until combined. Combine flour and baking powder. Add to butter mixture; mix just until moistened. Spoon batter into prepared pan; spread evenly. Top evenly with cherry pie filling; gently poke cherries down into batter. Sprinkle with topping mixture.

Step 3

Bake 50-60 minutes or until toothpick inserted in center comes out clean. Cool in pan on rack. Serve warm or at room temperature.

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chopped pecans

2/3 cup chopped pecans

rolled oats (quick or old fashioned, uncooked)

2/3 cup rolled oats (quick or old fashioned, uncooked)

firmly packed brown sugar

3 tablespoons firmly packed brown sugar

butter or margarine

1 cup (2 sticks) butter or margarine (softened, for cake)

ground cinnamon

3/4 teaspoon ground cinnamon

granulated sugar

1 1/2 cups granulated sugar


4 eggs

all-purpose flour

2-1/2 cups all-purpose flour

baking powder

1 1/2 teaspoons baking powder

cherry pie filling

1 can (21 ounces) cherry pie filling

Softened butter

3 tablespoons Softened butter (for topping)



$8.99 $6.74

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Cherry Coffee Cake is rated 5.0 out of 5 by 3.
Rated 5 out of 5 by from I extremely enjoyed this recipe, and I am not particularly a cherry fan. There are a number of individual ingredients but it is definitely worth it! One thing to remember is not to drain the cherry filling can when you use it. On the recipe that I followed that came with the 9x9 pan, it said to drain the cherries. I found the cake to be too dry without the extra filling. Otherwise, the cake turned out beautifully! I added 1 teaspoon of cinnamon instead of 3/4 teaspoon and since the cake had almond extract, I added sliced almonds instead of the pecans and the cake turned out wonderfully! Also, if you want a moister cake, I would say to bake it MAXIMUM 50 minutes, a few minutes less than that might be even better.
Date published: 2012-08-19
Rated 5 out of 5 by from BEST DESSERT EVER!!! So easy to make and it tasted so good. I love this! Highly recommended.
Date published: 2012-06-30
Rated 5 out of 5 by from Oh my god! Delicious big hit with the kids. Almost like cheesecake but lighter.
Date published: 2011-05-15
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