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Cherry Swirl Coffee Cake

I started cooking at age 13 when my brother, sister and I moved from an orphanage into a house with 13 rooms and 10 people. My sister and I became the household cooks. To this day, I like to cook but hate washing the dishes! — Charlene Griffin, Minocqua, Wisconsin
  • Total Time
    Prep: 15 min. Bake: 40 min.
  • Makes
    20 servings


  • 1-1/2 cups sugar
  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 4 large eggs
  • 3 cups all-purpose flour
  • 1 can (21 ounces) cherry pie filling
  • GLAZE:
  • 1 cup confectioners' sugar
  • 1 to 2 tablespoons whole milk


  • In a large bowl, combine the sugar, butter, shortening, extracts, baking powder and eggs. Beat on low speed until blended; beat on high for 3 minutes. Stir in flour.
  • Spread two-thirds of the batter into a greased 15-1/2-in. x 10-1/2-in. x 1-in. baking pan. Spread pie filling over batter; drop remaining batter by tablespoonful over filling. Bake at 350° for 40-45 minutes or until golden. Combine the confectioners' sugar and milk; drizzle over coffee cake. Serve warm.
Test Kitchen Tip
  • Drain a can of pitted cherries and add to the cherry pie filling for extra-cherry goodness.
  • Nutrition Facts
    1 piece: 285 calories, 11g fat (4g saturated fat), 55mg cholesterol, 75mg sodium, 44g carbohydrate (28g sugars, 1g fiber), 3g protein.

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    Average Rating:
    • john
      Feb 19, 2017

      The batter per the recipe was pretty thick and hard to spread on a greased/floured cookie sheet. Perhaps I should have moderated the amount of flour. Also, one can of cherry pie filling isn't enough. Next time, I would use at least 1-1/2 cans.

    • Jenisl
      Jul 20, 2014

      Everyone loves this! I've made it several times, using cherries, apple or blueberry pie filling. With the apple, I added apple pie spice instead of almond extract! All three ways, delicious!

    • Moonbeam81
      Feb 23, 2014

      Very tasty! I halved the recipe but still used a whole can of cherry pie filling.

    • connieludwig
      Jun 20, 2012

      No comment left

    • patbat52
      Oct 12, 2011

      This is a lovely cake to serve for breakfast or brunch. The next time I make it I will double the pie filling because I love cherries.

    • Harmony2117
      Sep 17, 2011

      Just like Mom used to make! I made a couple of changes to the recipe. First, I used a 13x9x2 and didn't use all the batter (to adjust for pan size). Secondly I used a can of pie filling that contained "extra" cherries. This was a delicious coffee cake and I am adding it to my family's favorites :)

    • catlady56
      Jun 28, 2011

      I thought it was a bit dry. Maybe I baked it too long, when I looked at it at 40 min. it was still pretty pale. I think I would like it with 2 cans of pie filling.

    • kyrajo
      Feb 12, 2011

      Been making this since it came out in TOH magazine years ago. Easy to make and is very good 5 stars

    • lesdee
      Oct 3, 2007

      No comment left