Grandma’s Cherry Coffee Cake (Easy Cherry Coffee Cake with Pie Filling)

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 my Grandma. This Cherry Coffee Cake is one of those recipes, and it is so, so good. It’s soft, buttery, and topped with sweet cherry pie filling and a simple powdered sugar glaze.

This recipe is the one for me that brings up all the nostalgia. I can remember sitting around my grandma’s kitchen table eating this coffee cake on numerous occasions. Every single time, it was a crowd pleaser, and disappeared fast.

If you enjoy easy fruit desserts, you may also love:

• Homemade Cherry Pie Filling
• Blueberry Lemon Dump Cake
• Strawberry Shortcake Cookies
• Rhubarb Custard Dessert
• Lemon Curd Recipe

These all pair beautifully with coffee cake for brunch spreads.

Ingredients for Cherry Coffee Cake

• ½ teaspoon vanilla extract
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• ½ cup milk
• 1 can (21 ounces) cherry pie filling (or try our homemade cherry pie filling)
• 1 cup powdered sugar
• 2–3 tablespoons milk or water

How to Make Grandma’s Cherry Coffee Cake

Step 1: Preheat and Prep

Preheat your oven to 350°F. Grease and flour a 9×13-inch baking pan.

Step 2: Make the Coffee Cake Batter

In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.

Gradually add the dry ingredients to the creamed mixture. Reserve ½ cup of the crumb mixture for the topping.

Beat the eggs and mix with the milk. Stir into the remaining crumb mixture until combined.

Step 3: Assemble the Cherry Coffee Cake

Spread the batter evenly into the prepared baking pan.

Spoon the cherry pie filling over the batter and gently spread to cover.

Sprinkle the reserved crumb mixture over the cherry layer.

Step 4: Bake

Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.

Step 5: Make the Powdered Sugar Glaze

In a small bowl combine:

• powdered sugar
• milk
• vanilla extract

Stir until smooth and drizzle-ready.

Step 6: Cool and Serve

Allow the cherry coffee cake to cool for at least 30 minutes before slicing. Drizzle with powdered sugar icing before serving.

Why This Cherry Coffee Cake Works So Well

It’s similar in texture to classic coffee cake recipes, but the cherry filling makes it extra. In the best way.

Versatility with Pie Fillings

This recipe isn’t just about the cherries (even though that’s my favorite version) —you can swap in any kind of pie filling you like, depending on your mood or what’s in your pantry. 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.

A Nostalgic Cherry Coffee Cake Recipe

As the delicious aroma of cherry coffee cake fills your kitchen, it’s hard not to think about the moments spent with family at my grandma’s house. For many of us, Grandma’s (or mom’s) baking wasn’t just about dessert — it was about creating memories.

Whether served for Sunday brunch or as a simple weekday treat, Grandma’s Cherry Coffee Cake brings that warmth, comfort, and nostalgia with every bite. Every bite of this cherry coffee cake evokes 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.

Print Recipe

Cherry Coffee Cake

Prep Time10 minutes mins

Cook Time45 minutes mins

Course: Breakfast, Dessert

Keyword: 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.