Cherry Cream Cheese Coffee Cake
If you love coffee cake and cheesecake, this recipe is about to become one of your favorites. Cherry Cream Cheese Coffee Cake starts with a soft, buttery cake, then layers in a rich cream cheese filling, juicy cherries, and a buttery cinnamon pecan crumb topping. Every bite has the perfect balance of sweet cherries, creamy cheesecake, and tender coffee cake, making it just as welcome on a holiday brunch table as it is with an afternoon cup of coffee.
Whether you’re baking with fresh cherries during the summer or frozen cherries from the freezer, this coffee cake comes together with simple pantry ingredients and tastes like something straight from your favorite bakery.
I Knew This Recipe Was Going to Be Trouble
There are some recipes you make because they sound good, and then there are the ones that completely ruin your self-control. This was definitely the second one.
The first time I made it, I planned on cutting one slice for photos, wrapping the rest up, and moving on with my day. That lasted about five minutes. I kept walking back into the kitchen for “just one more bite” until I finally admitted I wasn’t fooling anyone anymore.
The cream cheese layer is what does it. It bakes into this rich, creamy center that feels like cheesecake hiding inside a coffee cake, while the cherries add little bursts of sweetness that keep every bite from feeling too heavy. Then there’s the crumb topping. I don’t think I’ve ever regretted adding extra crumble to a coffee cake, and this recipe is proof that more is definitely better.
Now, whenever cherries are in season, this is one of the first things I make. And thankfully, frozen cherries work just as well, so I don’t have to wait all year to bake it again.
Why You Will Love Cherry Cream Cheese Coffee Cake
- Soft, buttery coffee cake with a tender crumb
- Rich cream cheese filling baked into the center
- Sweet, juicy cherries in every bite
- Buttery cinnamon pecan crumb topping
- Works with fresh or frozen cherries
- Perfect for breakfast, brunch, dessert, or the holidays
- Easy to make ahead for entertaining
- Can be made with all-purpose or 1:1 gluten-free flour
Ingredients Needed To Make Cherry Cream Cheese Coffee Cake
- All-Purpose Flour or 1:1 Gluten-Free Flour – Either option creates a soft, tender coffee cake with a beautiful crumb.
- Baking Powder & Baking Soda – Help the cake rise while keeping it light and fluffy.
- Kosher Salt – Balances the sweetness and brings out the flavors.
- Unsalted Butter – Adds richness to both the cake and the buttery crumb topping.
- Granulated Sugar – Sweetens the batter while creating a tender texture.
- Eggs – Give the cake structure and help it bake evenly.
- Sour Cream – The secret to an incredibly moist coffee cake that stays soft for days.
- Vanilla Extract – Adds warmth and enhances every layer.
- Cream Cheese – Bakes into a creamy cheesecake-style filling that makes this recipe extra special.
- Powdered Sugar – Sweetens the cream cheese layer without making it grainy.
- Fresh or Frozen Cherries – Add bright pops of juicy cherry flavor throughout the center of the cake.
- Brown Sugar – Gives the crumb topping a rich caramel flavor.
- Ground Cinnamon – Adds warmth and pairs perfectly with the cherries.
- Chopped Pecans – Add buttery crunch to the crumb topping. Walnuts work well too if that’s what you have on hand.
The Secret Is in the Layers
- This isn’t just a coffee cake with cherries mixed into the batter. Every layer has a purpose.
- The sour cream keeps the cake soft and incredibly moist, the cream cheese bakes into a smooth cheesecake-like center, and the cherries stay juicy as they bake. Topping everything with a buttery cinnamon pecan crumble gives each slice the perfect contrast of creamy, soft, and crunchy textures.
- It’s those layers that make this recipe feel bakery-worthy without making it difficult to prepare. Every slice has a little bit of everything, and that’s exactly why it disappears so quickly.
How to Make Cherry Cream Cheese Coffee Cake
This cherry cream cheese coffee cake comes together in a few simple steps. You’ll mix the cake batter, prepare the creamy cheesecake filling, make the buttery cinnamon pecan crumb topping, then layer everything together before baking until golden and tender.
The combination of soft cake, creamy filling, juicy cherries, and buttery crumble creates a coffee cake that’s every bit as beautiful as it is delicious.
For the full ingredient amounts, detailed instructions, and step-by-step video, scroll down to the recipe card below.
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Tips for the Best Cherry Cream Cheese Coffee Cake
- Use room temperature butter, eggs, sour cream, and cream cheese so everything mixes together smoothly.
- Fresh or frozen cherries both work well. If using frozen cherries, thaw and drain them well to remove excess moisture.
- Don’t overmix the batter once the flour is added. Mixing just until combined keeps the cake soft and tender.
- If your crumb topping seems too soft, refrigerate it for 10 to 15 minutes before assembling the cake.
- Let the coffee cake cool before slicing so the cream cheese layer has time to set.
- If the top starts browning too quickly, loosely cover it with foil during the last 10 to 15 minutes of baking.
Variations & Substitutions
This recipe is easy to customize depending on what’s in season or what you have on hand.
- Swap the cherries for blueberries, raspberries, blackberries, or diced peaches.
- Replace the pecans with walnuts or leave the nuts out altogether.
- Add ½ teaspoon almond extract to the cream cheese filling for a classic cherry-almond flavor.
- Use all-purpose flour or a 1:1 gluten-free flour blend with great results.
- Finish the cooled cake with a vanilla glaze, maple glaze, or simple dusting of powdered sugar.
Troubleshooting
- Why is my coffee cake dense? Overmixing the batter or adding too much flour can create a dense cake. Mix only until the dry ingredients are incorporated and measure the flour correctly.
- My cream cheese layer sank. What happened? This is completely normal. Since the cream cheese is heavier than the batter, it naturally settles slightly while baking, creating that rich cheesecake layer in the center.
- Why is my crumb topping melting instead of staying crumbly? If the butter is too warm, the topping won’t hold its shape. Softened butter is perfect, but avoid melted butter. If needed, chill the crumble for a few minutes before assembling the cake.
- Can I make this coffee cake ahead of time? Absolutely. In fact, many people think it tastes even better the next day after the flavors have had time to come together. It’s a great make-ahead recipe for brunches and holiday breakfasts.
- Can I use canned cherry pie filling? I don’t recommend it for this recipe. Fresh or frozen cherries give you a brighter flavor and better texture without making the filling overly sweet. If you do use pie filling, reduce the amount slightly since it contains added sugar and thickener.
Storage & Freezing
- Store leftover cherry cream cheese coffee cake in an airtight container in the refrigerator for up to 5 days. Since it contains a cream cheese layer, it should not be left at room temperature for extended periods.
- For the best texture, enjoy it chilled or let a slice sit at room temperature for about 20 minutes before serving. You can also warm individual slices in the microwave for 10 to 15 seconds.
- To freeze, wrap the cooled coffee cake without glaze tightly in plastic wrap followed by aluminum foil, or place individual slices in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature, then add the glaze just before serving if desired.
Cherry Cream Cheese Coffee Cake
Equipment
- Measuring cups/spoons
- Hand mixer or KitchenAid mixer
- 9-inch springform pan with 3-inch sides
Ingredients
Topping/center
- 1 1/4 cup chopped pecans
- 1 1/2 tsp ground cinnamon
- 1/2 cup packed brown sugar
- 1 cup all purpose flour (or 1:1 gluten free flour)
- 1/2 cup butter (room temperature)
- 1 1/2 cups fresh cherries pitted
Cream Cheese Layer
- 8 ounces cream cheese (room temperature)
- 1 tsp vanilla extract
- 1 1/2 cup powdered sugar
Cake Recipe
- 2 cups all-purpose flour (or 1.1 Gluten Free Flour)
- 2 tsp baking powder (or 3 tsp baking powder for Gluten Free Flour)
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 2 eggs
- 2/3 cup sugar
- 1 1/2 cup sour cream
- 1 cup butter (room temperature)
- 3 tsp vanilla
Instructions
- Preheat the oven to 350 degrees and spray an 8×8 or 9″ round baking dish-at least 2″ sides with nonstick baking spray.
- In a mixing bowl add the sugar and butter.
- Mix on high for 3 minutes.
- Mix in the eggs, sour cream and vanilla extract.
- Scrape down the sides and add the dry ingredients.
- Mix until just incorporated.
- In a separate bowl add the cream cheese ingredients together until smooth.
- In a separate bowl add the ingredients for the topping (minus cherries) and mix well until crumbles are formed.
- Pour half of the cake mixture in the baking dish.
- Spread cream cheese, cherries, half of the topping in the center.
- Add the rest of the cake on top and sprinkle the rest of the topping on.
- Bake for 55-65 minutes or until a toothpick comes out clean. Allow it to cool. Enjoy!
Notes
Optional Cream Cheese Filling
If you’d like to add a rich, creamy layer to your coffee cake, the cream cheese filling is a delicious option—but it’s completely optional.Recipe Note
Adding a cream cheese layer will change the texture of the cake. Because cream cheese adds both moisture and weight, the bottom cake layer may bake up slightly denser and more moist than a traditional coffee cake. This is completely normal and doesn’t mean the recipe didn’t turn out. The cream cheese creates a rich, cheesecake-like center that many people love, but if you prefer a lighter, fluffier coffee cake, you can simply leave the cream cheese layer out.Nutrition
Frequently Asked Questions
Absolutely! Frozen cherries work just as well in this recipe, making it easy to enjoy this coffee cake any time of year. I recommend thawing them first and draining off any excess liquid so the extra moisture doesn’t make the cream cheese layer or cake batter too wet. Once baked, you’ll hardly notice a difference between fresh and frozen cherries.
You can, but I don’t recommend it if you want the best texture and flavor. Cherry pie filling is already sweetened and thickened, so it creates a much sweeter, softer center than fresh or frozen cherries. If you decide to use it, reduce the amount slightly since it spreads more during baking and already contains sugar.
Yes! In fact, I think it tastes even better the next day. As the cake rests, the flavors have time to come together, and the cream cheese layer becomes even creamier. Simply cover the cooled cake and refrigerate it until you’re ready to serve. If you plan to add a glaze, wait until just before serving for the freshest presentation.
Don’t worry. This is completely normal. Cream cheese is naturally heavier than the cake batter, so it settles slightly as the cake bakes. Instead of staying perfectly centered, it creates that rich, cheesecake-like layer that makes this coffee cake so delicious. It’s one of those recipes where a little sinking actually means everything worked exactly as it should.
Definitely. The cream cheese filling is completely optional. Without it, you’ll end up with more of a classic cherry coffee cake that’s a little lighter in texture. If you love cheesecake, keep it in. If you prefer a more traditional coffee cake, simply leave it out and continue with the recipe as written.
Yes! This recipe works beautifully with a quality 1:1 gluten-free baking flour. If you’re using all-purpose flour instead, reduce the baking powder from 3 teaspoons to 2 teaspoons since gluten-free flour typically needs a little extra lift. Everything else stays exactly the same.
This recipe is incredibly versatile. Blueberries, raspberries, blackberries, peaches, and even diced apples all work well. If you’re using especially juicy fruit like peaches, pat them dry before layering them into the cake to help prevent extra moisture.
The two biggest reasons are overmixing the batter or adding too much flour. Once you combine the wet and dry ingredients, mix only until you no longer see streaks of flour. Measuring the flour by spooning it into the measuring cup instead of scooping directly from the bag also helps create a lighter, more tender cake.
Start checking around the 55-minute mark. Insert a toothpick into the cake portion, avoiding the cream cheese layer. It should come out clean or with just a few moist crumbs attached. Because of the cream cheese filling, the very center may still look slightly creamy, and that’s perfectly normal. The cake will continue to set as it cools.
Yes! This coffee cake freezes surprisingly well. Let it cool completely, then wrap the entire cake or individual slices tightly in plastic wrap followed by aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator or on the counter for a few hours. If you’re planning to glaze it, wait until after it has thawed.
Of course. Simply leave them out if you need a nut-free version, or swap them for chopped walnuts if that’s what you have on hand. The buttery cinnamon crumb topping is still delicious, even without nuts.
Sour cream is one of the secrets to an incredibly soft and moist coffee cake. It adds richness without making the cake heavy and helps keep every slice tender for days. Don’t worry, you won’t actually taste the sour cream once the cake is baked. It simply creates a better texture.
I was hoping I could use thawed, drained frozen cherries
You can!
Sound so Delicious!
Did you use Montmorency (sour pie) cherries or just a sweet red/bing cherry? I have both but want to make sure on the sugar measure before using sour pie cherries. 🙂
Sweet Red Cherries but either works, one may be a tad more tart