Insanely Easy Cherry Streusel Coffee Cake For Mother’s Day From Cleo Coyle Recipe

I can never resist a buttery streusel topping, sweet cherry filling, and tender coffee cake crumb all in one slice. This Easy Cherry Streusel Coffee Cake is the kind of bakery-style treat that disappears fast.

I’m obsessed with this Easy Cherry Streusel Coffee Cake because it tastes like I raided the best bakery case and kept the whole pan for myself. The crumb is tender, the cherry pie filling gets glossy and jammy, and that streusel on top brings the sweet little crunch I always want with coffee.

But honestly, I’d eat this straight from the counter with a fork. No ceremony.

I love how the sour cream keeps every bite rich without making it heavy, so I keep going back for “just one more” slice. And for Mother’s Day?

This is exactly my kind of treat.

Ingredients

• Flour gives the cake its soft structure, so it doesn’t crumble into chaos.
• Baking powder and baking soda help it puff up nicely, not sit flat.
• Salt keeps the sweetness from tasting too loud or one-note.
• Granulated sugar brings that classic coffee cake sweetness everyone expects.
• Soft butter makes the crumb tender, rich, and honestly kind of cozy.
• Eggs hold everything together and add a little protein, if we’re counting.
• Sour cream keeps it moist, which is basically the whole point.
• Vanilla adds that warm bakery smell you’ll notice right away.
• Cherry pie filling brings juicy sweetness and a pretty Mother’s Day pop.
• Brown sugar makes the streusel taste deeper, like caramel without trying.
• Cold butter in the topping gives you those crumbly, buttery bits.
• Cinnamon adds warmth, so the cherries don’t feel too sugary.
• Plus nuts bring crunch, but skip them if your crowd says nope.

Ingredient Quantities

• 2 cups all purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 1 (21 ounce) can cherry pie filling
• 3/4 cup packed light brown sugar
• 3/4 cup all purpose flour for streusel
• 1/2 cup cold unsalted butter, cubed, for streusel
• 1 teaspoon ground cinnamon for streusel
• 1/2 cup chopped walnuts or pecans, optional

How to Make this

1. Preheat oven to 350°F and grease a 9×13 inch baking pan or line it with parchment paper.

2. Whisk together 2 cups all purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt; set aside.

3. In a large bowl, cream 1 cup granulated sugar with 1/2 cup softened unsalted butter until light and fluffy, about 2 to 3 minutes.

4. Beat in 2 large eggs one at a time, then stir in 1 cup sour cream and 1 teaspoon vanilla extract until smooth.

5. Fold the dry ingredients into the wet mixture just until combined to form the batter.

6. Spread about half the batter evenly into the prepared pan. Spoon the entire 21 ounce can of cherry pie filling over the batter, leaving a small border from the pan edges. Dollop and gently spread the remaining batter over the cherries; it is okay if some cherries peek through.

7. Make the streusel by combining 3/4 cup packed light brown sugar, 3/4 cup all purpose flour, and 1 teaspoon ground cinnamon in a bowl, then cut in 1/2 cup cold cubed unsalted butter with a pastry cutter or fork until the mixture resembles coarse crumbs. Stir in 1/2 cup chopped walnuts or pecans if using.

8. Sprinkle the streusel evenly over the top of the cake.

9. Bake in the preheated oven for 35 to 45 minutes, or until the top is golden and a toothpick inserted into the cake layer (not the cherry layer) comes out with a few moist crumbs.

10. Cool the cake in the pan on a wire rack for at least 20 minutes before slicing and serving.

Equipment Needed

1. Oven and 9×13 inch baking pan (or parchment paper to line the pan)
2. Mixing bowls (one large, one medium)
3. Electric mixer or hand mixer
4. Whisk and rubber spatula
5. Measuring cups and spoons
6. Pastry cutter or fork for streusel
7. Chef knife or paring knife and cutting board (for nuts and butter if needed)
8. Baking sheet or cooling rack
9. Toothpick or cake tester

FAQ

Insanely Easy Cherry Streusel Coffee Cake For Mother’s Day From Cleo Coyle Recipe Substitutions and Variations

• All purpose flour: use cake flour for a lighter crumb (use slightly less by weight) or a 1 to 1 gluten free baking blend if you need gluten free.
• Sour cream: swap Greek yogurt (full fat) 1 for 1, or use buttermilk thinned to a similar consistency (about 3/4 cup buttermilk plus 1/4 cup whole milk).
• Unsalted butter (batter or streusel): use cold solid coconut oil in equal measure for a subtle coconut note, or use a stick margarine for a dairy free option.
• Cherry pie filling: substitute 2 cups fresh pitted cherries tossed with 2 to 3 tablespoons sugar and 1 tablespoon cornstarch, or use thawed frozen cherries cooked briefly with sugar to thicken.

Pro Tips

1) Bring eggs, butter and sour cream to room temperature before you start. They blend more smoothly, the batter will be lighter, and the cake crumb will be more tender.

2) Don’t overmix once you add the flour. Fold just until no streaks remain. Overworking develops gluten and gives a tougher cake.

3) Keep some cherries peeking through, but limit excess filling moisture. If your pie filling seems syrupy, scoop off a few tablespoons of syrup or stir in 1 teaspoon cornstarch to thicken it so the batter bakes through properly.

4) Make the streusel with very cold butter and work it only until coarse crumbs form. Cold butter yields a flakier, more distinct topping. If you like extra crunch, toast the nuts briefly before adding them.