Sometimes the simplest recipes turn out to be the best, and this easy cherry coffee cake is one of those recipes. Served warm with a cream cheese icing, this coffee cake is sure to please anyone who enjoys a good fruit dessert. There are minimal ingredients and even a couple shortcuts that make this recipe both easy to make and and not too expensive. Bring this dish to any occasion or serve it up with brunch. We even like to enjoy it as an evening dessert with some vanilla ice cream! Any way you serve it, this will likely become a favorite dessert recipe.
The ingredients are split between the dough and fillings. The dough is made with Jiffy baking mix so it is super easy, and the fillings I use are cherry pie filling with cream cheese filling. The remaining cream cheese filling is then used for the icing.
Ingredients:
- 3 oz. cream cheese
- 4 Tablespoons butter
- 2 cups Jiffy Baking Mix
- 1/3 cup milk
- cherry pie filling (pre-made or can use homemade, or can also substitute for any fruit filling such as apple, blueberry, or strawberry)
- cream cheese filling (can buy this from some grocery bakeries pre-made or can mix up at home with 5 oz. cream cheese, 1.5 cups powdered sugar, 1/3 cup milk)
- Parchment Paper
- Pre-heat oven to 375 degrees
- To make the crust, cut the 3 oz. cream cheese and butter into the Jiffy baking mix until crumbly.
- Blend in the milk making sure the lumps of baking mix are gone. The mixture will be sticky.
- Turn onto a floured surface, knead 10 times, then roll into long and wide oval shape. Transfer to parchment paper lined baking sheet.
- Using a butter knife, cut diagonal strips into each side of the dough. Once the filling is put in these strips can be folded or braided over before baking. Gives this dessert a little fancy flair.
- Using a hand or stand mixer, combine the remaining 5 oz. cream cheese, powdered sugar, and milk and blend until thick and smooth. I like to add the milk a little at a time so the filling is not too runny. If this happens, just add a little more powdered sugar to thicken.
- Now to fill the coffee cake, spoon in the cream cheese filling and cherry pie filling. Make sure that it is not over-filled as the strips can not cover the cake.
- Once the coffee cake has filling then you can gently fold over the strips of dough. I usually start with an end piece and work my way to the top of the cake. Make sure to pinch any holes together with the dough so the filling does not leak out during baking.
Bake for 15-18 minutes, look for a light golden browning of the crust. The filling will be bubbling a little as well.
Let the cake cool about 20 minutes before adding the icing.
For the icing, I just use the remaining cream cheese filling and add a little more milk so it can be drizzled over the top.
Now this deliciously simple dessert is ready to serve. I prefer to eat it warm and this cake can be stored in the refrigerator and warmed up when ready for another slice. But this cake likely won’t last long, in our house we are lucky if it makes it one day before it is devoured! I hope this recipe can bring some cherry happiness to your family! Happy Baking!
Check out some of my other recipes, crafts, and family camping adventures on Pinterest!
