This is a light, moist cake that's delicious with any fruit, but cherries are my dad's favorite!

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
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Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Grease and lightly flour a 10 inch tube pan. Place cherries in a bowl and toss gently with 2 tablespoons flour. Set aside.

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  • Stir together the flour, salt, baking powder, and cinnamon in a medium bowl. Beat together the oil, eggs, sugar, vanilla extract, and milk until smooth in a large mixing bowl. Stir in the flour mixture until smooth. Fold in the cherries. Pour batter into prepared pan.

  • Bake in preheated oven until toothpick inserted into cake comes out clean, about 60 minutes. Cool in pan 10 minutes, then turn out onto a serving plate or wire rack.

Nutrition Facts

289.2 calories; 4.2 g protein; 38 g carbohydrates; 32.6 mg cholesterol; 295.6 mg sodium. Full Nutrition

Reviews (33)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/31/2007
I really loved this recipe! However I did make a few simple changes. I added about 2 cups of cherries and baked the cake in an 8x8 glass dish which had to be greased and floured. The cake was beautiful it was moist and had a slight crunch to the outside. I mixed up a little milk and confectioners' sugar to make a quick glaze to pour over the top for additional sweetness! The cake disappeared we will make this cake again! Thank you for the recipe!! Read More
(42)

Most helpful critical review

Rating: 3 stars
10/05/2009
I have a difficult time baking things without adding chocolate to them and this one was no exception. In doing so I confirmed that I don't like the combination of cinnamon and chocolate. So the second time I made the recipe I made the following changes: 1. Removed all cinnamon 2. Added half cup semi-sweet choc chips 3. Reduced vanilla to half teaspoon 4. Added half teaspoon almond extract I also used frozen cherries instead of fresh (cut them in half and added them frozen to the batter). I think this turned out better than the original recipe (though I imagine fresh cherries would be better). Next time I may try with milk chocolate chips/chunks. Read More
(1)
39 Ratings
  • 5 star values: 22
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 3
Rating: 5 stars
12/31/2007
I really loved this recipe! However I did make a few simple changes. I added about 2 cups of cherries and baked the cake in an 8x8 glass dish which had to be greased and floured. The cake was beautiful it was moist and had a slight crunch to the outside. I mixed up a little milk and confectioners' sugar to make a quick glaze to pour over the top for additional sweetness! The cake disappeared we will make this cake again! Thank you for the recipe!! Read More
(42)
Rating: 5 stars
12/31/2007
I really loved this recipe! However I did make a few simple changes. I added about 2 cups of cherries and baked the cake in an 8x8 glass dish which had to be greased and floured. The cake was beautiful it was moist and had a slight crunch to the outside. I mixed up a little milk and confectioners' sugar to make a quick glaze to pour over the top for additional sweetness! The cake disappeared we will make this cake again! Thank you for the recipe!! Read More
(42)
Rating: 5 stars
06/02/2009
A very moist coffe cake bursting with fresh cherries! I used 2 cups like most of the others suggested. Instead of oil I used 1/2 c. Land O lakes light butter that I creamed together with the 1 c. of white sugar until light and fluffy. Then I added each egg one at a time to that mixture followed by the vanilla and milk and an addition of 1/2 tsp. of almond extract. I baked mine in a prepared 8x8 glass baking dish (used Pam for baking) and baked it at 350 for 55 minutes. I topped it with a glaze made from 1 c. of confectioners sugar and 2 Tbsp. of milk. Next time I might top this with sliced almonds - it's a keeper for cherry season. Read More
(32)
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Rating: 4 stars
07/05/2010
Great recipe! I actually made muffins out of the batter instead of making the whole cake. They were a hit...YUM! Read More
(9)
Rating: 5 stars
06/22/2009
I really enjoyed this coffee cake. I did make it fat free by using applesauce instead of the oil. I also used egg substitute and it came out almost like a bread pudding consistancy. Not a whole lot of cherry flavor maybe next time I'll use some cherry extract instead of the vanilla. All in all I'll make this again since the ingredients are readily in my pantry. Thank you. Read More
(7)
Rating: 5 stars
05/26/2009
I'm probably going to write a novel here so please bear with me. I made quite a few changes to the recipe. You might want to say I "healthed it up". I used white whole wheat flour which is a somewhat obscure kind of flour but it is wholegrain without feeling like you're eating a brick. I also used granulated brown sugar and decreased it to 2/3 cup but the cake was still sweet enough. I replaced the oil completely with unsweetened applesauce. I used only 1 very large egg and used ricemilk for the milk. Ended up also sprinkling 2 tablespoons of chopped walnuts over the top of the batter before baking which was really the bottom once I turned the cake out because I used a bundt pan. I kept the cherries at 1 1/2 cups. If you want a cake WITH cherries follow the recipe guidelines. If you want a cake OF cherries add more. This was SO moist and flavorful. I might add a streusel topping next time I make it. thanks! Read More
(6)
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Rating: 4 stars
02/24/2010
The only problem I found with this recipe is that the oven needs to be at 350 degrees rather than 325. I had the cake in for nearly an hour and twenty minutes and it still came out too moist and fell apart in the middle as soon as we took it out of the pan. A very delicious and simple cake. It took me only about ten-fifteen minutes to put it together and I didn't even have to go to the store to buy any of the ingredients like with many recipes. Read More
(6)
Rating: 5 stars
06/08/2008
Awesome moist cinnamony cherry coffee cake. Simple to make. Would highly recommend! Read More
(4)
Rating: 5 stars
08/03/2008
I also increased the cherries to two cups and it turned out great. It was a delicious way to use up cherries from our local farmers market. We will definitely make this again. Read More
(3)
Rating: 4 stars
12/18/2009
Lovely recipe. We had left over cherries which weren't great eating on its own so thought we might try putting them into a cake instead. Made a few changes to make recipe a bit healthier: 1. substituted oil with applesauce 2. reduced sugar to 2/3 cup. 3. Used 1/2 cup skim milk and 1/2 cup yoghurt (didn't have enough milk). Used about 1 3/4 cup cherries and had 1/4 of an apple so chopped that up and added in too. The result was a lovely moist cake which wasn't too sweet. Read More
(3)
Rating: 3 stars
10/05/2009
I have a difficult time baking things without adding chocolate to them and this one was no exception. In doing so I confirmed that I don't like the combination of cinnamon and chocolate. So the second time I made the recipe I made the following changes: 1. Removed all cinnamon 2. Added half cup semi-sweet choc chips 3. Reduced vanilla to half teaspoon 4. Added half teaspoon almond extract I also used frozen cherries instead of fresh (cut them in half and added them frozen to the batter). I think this turned out better than the original recipe (though I imagine fresh cherries would be better). Next time I may try with milk chocolate chips/chunks. Read More
(1)