Layered Cherry Coffee Cake


Last night was one of those busy evenings when I was trying to make multiple treats almost simultaneously – occasionally confusing myself as to which sifted flour mixture went with which recipe! 🙂 All fun though! I ended up baking a batch of funfetti sugar cookies, low sugar almond-orange biscotti and this amazing layered cherry coffee cake.

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You see, I have had this canned lite cherry pie filling in the pantry for couple of months waiting for me to do something with it. I would think of many ideas, but never really took the next step to actually making them. So, in an effort to bake some sort of a little breakfast treat, I looked for ideas when I came across this amazing recipe (courtesy Rose Garden Inn Bed and Breakfast). I made a few minor changes such as using lite cherry pie filling, light sour cream and half white whole wheat flour. Also, I toned down the topping by using half the sugar and just about 1/3 cup of flour.

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I have to make a special note about this recipe/batter. My batter was very thick, so after starting to spread half the batter in the 13″X9″ pan, I started to wonder if I should scoop it out and bake as layered muffins. It just didn’t seem like enough batter. Also, after layering the cherry filling, the top batter layer was even more challenging. As you see in my pictures, there are swirls of red from trying to smooth out the batter to cover the entire top surface of the cake. I figured if the taste is good, who cares about the looks. However, to my pure joy and satisfaction, the cake baked perfectly.

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I am planning to make this again over summer with fresh summer berries lightly coated in sugar instead of pie filling and also baking them in individual muffins cups/liners. Who knows, maybe I will even replacing all of the flour with white/regular whole wheat. Can’t wait! In the meantime though, I hope you guys give this a try at your earliest! It will make even an April showers day seem enjoyable!

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Layered Cherry Coffee Cake

  • Servings: 13x9 cake
  • Print

Cake Ingredients1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
2 eggs
1 cup light sour cream
1/2 teaspoon almond extract
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup white whole wheat flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 can lite (low sugar) cherry pie filling

Cake Topping
1/4 cup granulated sugar
1/3 cup all-purpose flour
1/2 cup chopped pecans
2 tablespoons butter

1. Preheat oven to 350F. Lightly grease and flour a 13″ x 9″ baking pan and set aside.
2. Sift flours with salt, baking powder and baking soda.
3. Cream butter. Add sugar and beat till creamy and light, adding eggs one at a time.
4. Add sour cream and extracts and mix well.
5. Slowly add dry ingredients, mixing well to incorporate. You can use a spatula or your electric beater on low setting.
6. Spread half the batter in the prepared pan, smoothing with a butter knife or spatula to cover the bottom. This will be a thin layer.
7. Spread the pie filling over the batter. Follow with the remaining batter, again smoothing to cover the pie filling.
8. Combine all topping ingredients to resemble bread crumbs and spread over the top of the cake.
9. Bake for 50-55 minutes till cake is done.

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