Looking for a delicious Cherry Coffee Cake? You found it! Buttermilk makes this snack extra moist.

This might be a new recipe to y’all but it’s truly an OG Rose Table recipe that I’ve shockingly never published until now. This was one of my favorite coffee cakes to bake in college. It’s perfect for breakfast, brunch, or an afternoon snack!

I served this beauty at my Galentine’s Brunch and it was a hit. I like to bake this in a springform pan to remove the sides before I add the final vanilla icing drizzle but it’ll still turn out in a 9″ square pan in a pinch.

Thank you to my grocery partner Kroger for supporting The Rose Table and this recipe! It’s partnerships like this that keep The Rose Table going.

Cherry Coffee Cake

2 1/2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup unsalted butter, slightly softened
1/2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1 egg, at room temperature
2/3 cup buttermilk
1 tsp vanilla
Cherry pie filling
Vanilla icing, recipe follows

1. Preheat oven to 350 degrees Fahrenheit. Grease and flour a 9″ springform pan with removable bottom.
2. In a large bowl, whisk together flour and sugar. Cut in butter until mixture resembles coarse crumbs. Reserve 1/2 cup for topping.
3. Whisk baking powder, baking soda, and salt into remaining flour mixture. Make a well in the center. Crack egg in the center and beat egg with a fork. Add buttermilk and vanilla to well and gently stir with a spatula just until batter comes together. Reserve 3/4 cup batter.
4. Spread remaining batter on the bottom and up the sides of prepared pan. Spread cherry pie filling on top. Drop reserved batter in small mounds on top of the cherry pie filling. Sprinkle with reserved topping.
5. Bake until a toothpick inserted in the center comes out clean, about 45-55 minutes. The center will be slightly jiggly.
6. Cool completely before removing from the pan. Drizzle vanilla icing on top.

Vanilla Icing

1/2 cup powdered sugar
1/2 tsp vanilla
1-2 Tbsp milk

1. Stir vanilla extract and milk into powdered sugar, adding more milk to achieve desired consistency.

This recipe is featured in my Galentine’s Brunch episode! Watch it now:

Happy baking,

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