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+ servings
two bars of cherry coffee cake stacked on top of each other.

Cherry Coffee Cake

This from-scratch Cherry Coffee Cake is a great summer breakfast treat that can be enjoyed any time of the year using canned cherry pie filling! It is bursting with sweet and tart flavors made even more delicious, topped with golden cinnamon crumbs, and drizzled with vanilla glaze.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 18 bars


  • 9 x 13 inch baking pan


Coffee Cake

  • 3 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup unsalted butter cold, diced in ¼ inch cubes
  • 1 large egg
  • 2-4 tablespoons water depending on humidity (see notes)
  • 2 teaspoons vanilla extract
  • 1 can cherry pie filling 21 ounces

Vanilla Glaze

  • 2 tablespoons whole milk
  • 1 teaspoon vanilla extract
  • 1 cup confectioners' sugar


  • Preheat the oven to 350° F. Lightly spray a 13" x 9" x 2" aluminum rectangular cake pan with nonstick cooking spray and line with a parchment paper sling for easy removal from the pan. Next, spray the sling with nonstick cooking spray.
  • In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon. Add the cubed butter and work it in with your hands until the mixture looks like coarse cornmeal; there should be no butter pieces remaining.
  • Add the egg, water, and vanilla extract to the flour and butter mixture and mix with a fork to form the dough.
  • Using your hands, press about two-thirds of the dough into the bottom of your prepared pan. Pour the cherry pie filling over the top. Crumble the remaining dough over the pie filling.
  • Bake in the oven for about 40 - 50 minutes until you see the cherries bubbling and the crumble layer starting to turn golden.
  • Once cooled, lift the bars from the pan by the ends of the parchment paper sling and transfer them to a cutting board. Mine takes about 2-3 hours to cool completely. Sometimes I let them cool at room temperature for 1 hour and transfer them to the refrigerator to speed things up.
  • Once cooled, mix ingredients for the glaze and drizzle over the top. Enjoy!

Heather's Helpful Hints

  • Humid Conditions: Depending on the humidity of your kitchen, you will need to use 2-4 tablespoons of water. I find that when I make this in the winter, the recipe calls for additional water. 
  • Parchment Sling: To make the sling, cut a piece of parchment paper 13 inches wide by 20 inches long, and lay it in the pan with equal amounts of extra parchment hanging over each end. 
  • Milk: I recommend whole milk for the vanilla glaze, but milk alternatives and low-fat milk will work also. 
  • Freezer Instructions: You can freeze your iced bars for up to three months. To thaw them, leave them in the refrigerator overnight and bring them to room temperature before you serve.
  • Cutting Butter: You want to use cold butter when cutting it into your flour. If you have warm hands, you may want to use a pastry cutter. The warmth from your hand can melt the butter. 


Serving: 1bar | Calories: 280kcal | Carbohydrates: 43g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 38mg | Sodium: 45mg | Potassium: 90mg | Fiber: 1g | Sugar: 18g | Vitamin A: 401IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg
This recipe was found on My Sweet Precision. Thank you for visiting!