Cherry Coffee Cake Recipe

Sugar: Adds sweetness and helps to create a tender crumb.

Butter: Provides richness and moisture to the cake.

Eggs: Bind the ingredients together and add structure.

Sour cream: Adds moisture and a slight tang, making the cake tender.

Vanilla extract: Enhances the flavor of the cake.

All-purpose flour: Forms the base of the cake batter.

Baking powder: Helps the cake rise and become fluffy.

Baking soda: Works with the sour cream to leaven the cake.

Salt: Enhances the flavors of the other ingredients.

Cherry pie filling: Adds a sweet and tangy fruit layer to the cake.

When creaming together the sugar and butter, make sure the butter is at room temperature. This ensures it will blend smoothly with the sugar, creating a light and fluffy base for the cake. If the butter is too cold, it won't incorporate well, and if it's too warm, it can make the batter greasy.

• sugar - Substitute with honey: Honey adds a natural sweetness and moisture to the cake, though it may slightly alter the flavor profile.

• sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a subtle caramel flavor.

• softened butter - Substitute with coconut oil: Coconut oil provides a similar fat content and moisture, with a hint of coconut flavor.

• softened butter - Substitute with margarine: Margarine can be used as a direct replacement for butter in baking.

• eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. This is a good vegan alternative.

• eggs - Substitute with applesauce: Use ¼ cup of applesauce per egg. This adds moisture and a slight apple flavor.

• sour cream - Substitute with Greek yogurt: Greek yogurt provides a similar tangy flavor and creamy texture.

• sour cream - Substitute with buttermilk: Buttermilk adds a tangy flavor and moisture, though it is more liquid than sour cream.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor.

• vanilla extract - Substitute with maple syrup: Maple syrup adds a unique sweetness and depth of flavor.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the cake denser.

• all-purpose flour - Substitute with gluten-free flour blend: A gluten-free flour blend allows those with gluten intolerance to enjoy the cake.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon of baking soda and ½ teaspoon of cream of tartar for each teaspoon of baking powder.

• baking soda - Substitute with baking powder: Use 3 times the amount of baking powder as the recipe calls for baking soda.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and may add a slightly different mineral flavor.

• cherry pie filling - Substitute with fresh or frozen cherries: Fresh or frozen cherries can be used to reduce added sugars and provide a fresher taste.

• cherry pie filling - Substitute with blueberry pie filling: Blueberry pie filling offers a different but equally delicious fruit flavor.

• Allow the cherry coffee cake to cool completely on a wire rack before storing. This helps prevent condensation, which can make the cake soggy.
• Once cooled, cover the cake tightly with plastic wrap or aluminum foil. Alternatively, you can transfer it to an airtight container to maintain its freshness.
• Store the cake at room temperature if you plan to consume it within 2-3 days. Keep it in a cool, dry place away from direct sunlight.
• For longer storage, place the wrapped or containerized cake in the refrigerator. This will keep it fresh for up to a week. Remember to let it come to room temperature before serving for the best texture and flavor.
• To freeze the cherry coffee cake, first ensure it is completely cooled. Wrap it tightly in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn.
• Label the wrapped cake with the date to keep track of its storage time. The cake can be frozen for up to 3 months.
• When ready to enjoy, thaw the cake in the refrigerator overnight. For a quicker option, let it sit at room temperature for a few hours.
• To refresh the cake after thawing, you can warm individual slices in the microwave for about 10-15 seconds or in a preheated oven at 350°F (175°C) for 5-10 minutes. This will help restore its delightful texture and flavor.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover cherry coffee cake on a baking sheet.
  3. Cover it loosely with aluminum foil to prevent it from drying out.
  4. Heat for about 10-15 minutes or until warmed through.
  5. Remove the foil for the last 5 minutes if you want a slightly crisp top.

• Microwave Method:

  1. Place a slice of cherry coffee cake on a microwave-safe plate.
  2. Cover it with a microwave-safe cover or another plate to retain moisture.
  3. Heat on medium power for 20-30 seconds.
  4. Check the temperature and heat in 10-second intervals if needed until warm.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the cherry coffee cake on a piece of aluminum foil or directly on the toaster oven rack.
  3. Heat for about 10 minutes or until warmed through.
  4. For a crispier texture, you can toast it for an additional 2-3 minutes.

• Steaming Method:

  1. Place a steaming rack in a pot with a small amount of water.
  2. Bring the water to a gentle simmer.
  3. Place the cherry coffee cake on a heatproof plate and set it on the steaming rack.
  4. Cover the pot and steam for about 5-7 minutes or until warmed through.

• Air Fryer Method:

  1. Preheat your air fryer to 320°F (160°C).
  2. Place the cherry coffee cake in the air fryer basket.
  3. Heat for about 5-7 minutes, checking halfway through to ensure it doesn't overheat.
  4. Adjust time as needed based on the size and thickness of the cake slice.

• Oven: Used to bake the coffee cake at a consistent temperature of 350°F (175°C).

• 9x13 inch baking pan: The pan where the cake batter will be poured and baked.

• Mixing bowl: A large bowl to combine and mix the ingredients.

• Hand mixer: Useful for creaming together the sugar and butter until light and fluffy.

• Measuring cups: Essential for accurately measuring ingredients like sugar, flour, and sour cream.

• Measuring spoons: Used to measure smaller quantities of ingredients such as vanilla extract, baking powder, baking soda, and salt.

• Spatula: Handy for scraping down the sides of the mixing bowl and spreading the batter evenly in the pan.

• Wire rack: Used to cool the cake in the pan after baking.

• Toothpick: A simple tool to check if the cake is fully baked by inserting it into the center and seeing if it comes out clean.

• Spoon: Useful for dropping spoonfuls of batter over the cherry layer.

• Grease brush: Helps in greasing the baking pan to prevent the cake from sticking.

Prepare ingredients in advance: Measure and set out all ingredients before starting. This reduces prep time and ensures a smooth cooking process.

Use a stand mixer: A stand mixer can quickly and efficiently cream the sugar and butter, saving you time and effort.

Opt for pre-made filling: Using cherry pie filling instead of making your own can significantly cut down on preparation time.

Line the pan: Instead of greasing and flouring, use parchment paper to line the baking pan. This makes cleanup faster and easier.

Cool on a wire rack: Cooling the cake on a wire rack speeds up the cooling process, allowing you to enjoy your dessert sooner.