I love coffee cakes, fruit pies, cobblers…you get the idea! This cherry pie coffee cake is the perfect addition to your fruit dessert recipe collection and breakfast baked sweets. It is perfect that it goes well with your morning coffee, as a sweet treat anytime of day, or as dessert. I have changed the fruit filling too and every version has been divine! My daughter loves eating them cold, and my husband loves them warm – this is no problem because even if frozen, warming one in the microwave is quick and easy.
My kids love having a square in their lunches too so I pre-wrap squares and they are ready to go when making lunches. Pre-wrapped squares are also a good way to exercise portion control, so you don’t lose count of how many you’ve eaten. (Yes, for this, I am guilty).
Do not hesitate – make a pan and you will not be disappointed!
Ingredients
For the Cake
1 cup unsalted butter, softened to room temperature
1 1/2 cups sugar
4 large eggs, beaten
1 tsp. vanilla extract
3 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 teaspoon salt
21 oz. cherry pie filling + 1/4 teaspoon almond extract
For the Glaze
2 1/2 cups powdered sugar
3 Tbsp. melted butter
1 tsp. vanilla or almond extract
3 Tbsp. milk (use only enough for right consistency)
Directions
Cake
Generously butter a 10×15 glass baking dish.
In a large mixing bowl, mix butter and sugar until smooth and fluffy. (About 1 minute.)
Add eggs and vanilla. Mix well. (About 4 minutes.)
In a separate bowl, combine flour, baking powder, baking soda, and salt using a wire whisk until well mixed.
Gradually add dry mixture to wet mixture until thoroughly combined.
Spread batter evenly into prepared pan, reserving 1/2 cup of the batter for the top.
Mix the almond extract into the cherry pie filling. Top the cake layer with an even layer of the pie filling, spreading it almost to the edges of the batter.
Drop the reserved batter by the spoonful over the pie filling.
Bake for 28 to 32 minutes, or until golden brown and edges begin to pull away from the pan.
Remove from oven and set pan on a wire rack.
Allow cake to cool for 15 minutes before drizzling with the glaze.
Glaze
In a medium bowl, whisk all the ingredients together until smooth.
Notes
• You also can use other fruit pie fillings – Peach is a classic version but blueberry, blackberry, or whichever is your favorite will be fantastic.
• Avoid overbeating the cake batter because it will make the texture tough.
• You can adjust the sugar added if you prefer less sweetness. The pie filling is sweet so lowering the sugar in the cake will be delicious.
• These are wonderful warm, at room temperature, or chilled. When storing in the fridge, cover in plastic wrap to prevent it from drying out.
• You can also wrap individual squares in plastic wrap to grab on-the-go.
• To Freeze: Wrap individual squares in two layers of plastic wrap and place in an airtight container or a freezer bag. These will keep for several months in the freezer.