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Cherry Coffeecake


12 servings


3/4 cup brown sugar, firmly packed
1/2 cup all-purpose flour
1/2 cup old-fashioned or quick-cooking oats, uncooked
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/3 cup butter or margarine

1 1/2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons butter or margarine
2 large eggs
3/4 cup milk
1 (21 ounce) can cherry filling and topping


Preheat oven to 350°F. Lightly grease a 13" x 9" x 2" baking pan using Pan Release.

In a medium mixing box, combine sugar, flour, oats, cinnamon and nutmeg. Mix well. Cut in butter to make a crumbly mixture. Set topping aside.

In a large mixing bowl, combine flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add eggs and milk. Mix just until dry ingredients are moistened. Do not overmix. Batter will be lumpy.

Spread half the batter into the prepared baking pan. Spoon cherry filling evenly over batter. Top with remaining batter. Sprinkle reserved topping over batter.

Bake for 30 to 35 minutes, or until golden brown. Serve warm.

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