There’s something magical about the aroma of freshly baked goods wafting through the kitchen, especially when it’s a cherished recipe passed down from Grandma. If you’re yearning for a taste of nostalgia mixed with the delight of homemade treats, Grandma’s Cherry Coffee Cake is the perfect recipe to recreate those cherished memories. This recipe is the one for me that brings up all the nostalgia. I can remember sitting around grandma’s kitchen table eating this coffee cake on numerous occasions, and every time it was a crowd pleaser.
Ingredients:
– 1/2 cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 2 cups all-purpose flour
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup milk
– 1 can (21 ounces) cherry pie filling (try our homemade cherry pie filling!)
– 1 cup powdered sugar
– 2-3 tablespoons milk or water
– 1/2 teaspoon vanilla extract
Instructions:
1. Preheat and Prep:
– Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
2. Prepare the Cake Batter:
– In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
– In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
– Gradually add the dry ingredients to the creamed mixture. Set aside ½ cup for top.
– Beat 2 eggs and add ½ cup milk. Stir into the previous crumb mixture.
3. Assemble the Cake:
– Spread the cake batter evenly into the prepared baking pan.
– Spoon the cherry pie filling over the batter and gently spread it to cover.
– Sprinkle spoonfuls of the reserved crumb over the cherry filling layer and spread gently to cover.
4. Bake to Perfection:
– Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
5. Prepare Powdered Sugar Icing
– In a small bowl, combine powdered sugar, 2-3 tablespoons milk and vanilla extract. Continue to stir until the consistency is that of icing.
6. Cool and Serve with Love:
– Allow the coffee cake to cool in the pan on a wire rack for at least 30 minutes before slicing and serving. Drizzle with powdered sugar icing prior to serving.
Versatility with Pie Fillings
Grandma’s recipe offers more than just cherries; you can substitute any flavor of pie filling to suit your preferences or what you have on hand. Whether it’s apple, blueberry, peach, or even lemon, each variation brings its own unique twist to this classic coffee cake. I’ve even made this recipe using raspberry jam and it’s just as delicious.
As the delicious aroma of cherry coffee cake fills your kitchen, you can’t help but reminisce about the times spent around Grandma’s table. For many of us, Grandma’s baking was not just about satisfying our sweet tooth but also about creating lasting memories. Whether it was a Sunday brunch or a weekday treat, her recipes brought us together, fostering warmth and connection.
Every bite of this cherry coffee cake evokes those fond memories—the tender cake, the burst of sweet cherry filling. It’s not just a dessert; it’s a piece of family history, passed down through generations.
Cherry Coffee Cake
Ingredients
- 2 cups flour
- 1 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter
- 2 eggs
- 1/2 cup milk
- 1 can cherry pie filling
Instructions
- Cream butter and sugar
- In a separate bowl, mix flour, baking powder and salt
- Slowly add dry mixture to wet mixture and mix as for pie crust until mixture has large crumb. Set aside 1/2 cup of this for topping.
- Beat eggs and add milk
- Add this mixture to the pie crust mixture. Pour into 9×13 pan. Spread out across pan.
- Add 1 can cherry pie filling on top and spread over batter.
- Sprinkle with reserved crumb
- Bake at 350 for 45 minutes or until golden brown and toothpick comes out clean.
- Drizzle with powdered sugar icing.