Ooey Gooey Cherry Coffee Cake

Ooey Gooey Cherry Coffee Cake from That's My Home

Ooey Gooey Cherry Coffee Cake Recipe

Who wouldn’t love waking up to this delicious Ooey Gooey Cherry Coffee Cake? The sweet cherries are at the height of perfection right now and I used some gorgeous Rainier Cherries in this buttery coffee cake. First you have a layer of a sweet bread bottom, a layer of Rainier cherries and then a ooey gooey cake topping. It’s perfect with a cup of coffee anytime!

The cherries have been so good this year that I am using them in everything and eating them right out of the bag too. I have made muffins, cupcakes and now this coffee cake. When buying Rainier cherries they are yellow inside and out with a slight red blush. They should be firm to the touch. They are especially sweet, perfect for just popping them in your mouth.

I get asked quite often about if I know of a way to quickly pit cherries. Until I found this cherry pitter I never had a good answer. Making a pie with sour cherries could turn into a hour event, not any more. I found the best cherry pitter to use, it is from OXO and pits cherries quickly and with ease. With the tool in your arsenal you will have any cherry pitted. Even these big sweet cherries are pitted quickly.

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Ooey Gooey Cherry Coffee Cake

Prep Time: 2 hours, 15 minutes

Cook Time: 40 minutes

Total Time: 3 hours

Yield: 2 coffee cakes

Delicious sweet yeast dough topped with sweet cherries and an ooey gooey cake layer. Perfect with a cup of coffee.


  • 1/4 cup milk
  • 1/4 cup warm water
  • 2 teaspoons active dry yeast
  • 6 tablespoons butter, at room temperature
  • 1/3 cup sugar
  • 3/4 teaspoon salt
  • 1 egg
  • 2 cups all-purpose flour
  • 2 cups of quartered sweet cherries
  • Filling
  • 3/4 cup butter, at room temperature
  • 1 1/2 cups sugar
  • 1/2 teaspoon salt
  • 1/4 cup light corn syrup
  • 1 1/2 teaspoons vanilla
  • 2 eggs, at room temperature
  • 1/4 cup milk, at room temperature
  • 1 cup cake flour
  • powdered sugar, for dusting


  1. Proof yeast in warm water with 1 teaspoon of the sugar. When it starts to bubble add to your mixer bowl fitted with the dough hook.
  2. Add the milk and egg. Mix until egg is mixed in.
  3. Add the flour, salt and sugar. Mix with the dough hook until the mixture comes together in a ball. (you may need to add a few additional tablespoons of flour) Then knead the dough with the dough hook for about 5 minutes until dough is smooth and elastic.
  4. Cover and let raise until doubled. When it is doubled divide the dough in 2 equal pieces. Spray 2 Eight inch cake pans with cooking spray. Cut 2 parchment paper circles and place on bottom. Press the edges of the parchment tightly to the sides if you have some overhang. Pat the dough on the bottom of the pan. Cover and let raise again until doubled. Then add the filling.
  5. While dough is rising, make the topping and cut the fruit.
  6. 2 cups of quartered sweet cherries
  7. Preheat oven to 350 degrees.
  8. Add the sugar and butter to a mixing bowl. Beat for about 3 minutes. Add the salt, corn syrup and vanilla. Mix until combined.
  9. Add eggs one at a time until mixed in. Add half of the milk and half of the flour. When it is combined add the remaining flour and milk.
  10. Spread 1/2 of the cherries on top of the dough.
  11. Divide the filling batter in 2 between the pans. Spread almost to the edge of the dough.
  12. Bake for about 40 minutes, the tops will turn a light brown and raise across the tops. Let cool in pans. Flip out of pans when cooled. Sprinkle with confectionary sugar before serving.
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Ooey Gooey Cherry Coffee Cake from That's My Home

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