This Martha Stewart cherry coffee cake is a rich and fluffy recipe, which is made with sour cherries and cream cheese. It’s a classic, foolproof recipe, ready in about 3 hours and 15 minutes.
Martha Stewart Cherry Coffee Cake Ingredients
For the cake:
- 2 ¼ teaspoons (one ¼-ounce envelope) active dry yeast
- ¼ cup plus 2 tablespoons plus a pinch of granulated sugar
- ¾ cup warm milk (110°F)
- 1 large egg plus 1 large egg yolk
- 3 cups all-purpose flour, plus more for surface
- Coarse salt
- 1 stick unsalted butter, room temperature, plus more for bowl, pan, and parchment
- 1 large egg, lightly beaten with 1 tablespoon heavy cream (for egg wash)
For the filling:
- 12 ounces softened cream cheese
- 1 large egg yolk
- ¼ cup plus 2 tablespoons confectioners’ sugar
- 1 ½ cups pitted fresh or thawed frozen sour cherries
For the glaze:
- 1 cup confectioners’ sugar
- 2 tablespoons whole milk
How To Make Martha Stewart Cherry Coffee Cake
- Activate the yeast: Sprinkle the yeast and a pinch of sugar over the warm milk. Let it stand until foamy, about 5 minutes.
- Mix the wet ingredients: Whisk together the remaining granulated sugar, the egg, and the egg yolk. Stir this mixture into the yeast mixture.
- Start the dough: Combine the flour and 1/2 teaspoon salt in a mixer bowl. Add the egg mixture and beat on low for about 30 seconds.
- Add the butter: Switch to a dough hook, add the butter, and mix until the dough becomes smooth, soft, and slightly sticky, about 10 minutes.
- First rise: Butter a large bowl. Knead the dough briefly on a floured surface until smooth, then transfer it to the bowl. Turn to coat, cover with plastic wrap, and let rise in a warm place until doubled, 1 to 1 1/2 hours.
- Make the filling: Mix together the cream cheese, egg yolk, and confectioners’ sugar until smooth.
- Roll and fill the dough: Punch down the dough and let it rest 5 minutes. Roll into an 18-inch square about 1/8 inch thick. Brush edges with egg wash, spread filling evenly, and top with cherries.
- Shape the cake: Roll tightly like a jelly roll, pinch the seam closed, and coil into a snail shape on a parchment-lined baking sheet. Brush with egg wash.
- Second rise: Preheat oven to 350°F. Drape plastic wrap over the dough and let rise until increased by half, about 20–30 minutes.
- Bake the cake: Remove plastic wrap and cut six 1/2-inch slits into the top. Bake 55 minutes, rotating halfway. Reduce heat to 325°F and bake 15–20 minutes more. Cool on a wire rack.
- Glaze the cake: Mix confectioners’ sugar and milk, drizzle over the cake, and let set 5 minutes.
Recipe Tips
- How to keep the dough from tearing: Roll gently and evenly; let the dough rest if it resists stretching.
- Can I use sweet cherries? Yes, but the flavor will be milder than with sour cherries.
- How to prevent leaking filling: Keep the filling 1 inch from the edges and seal the seam well.
- How to tell when the cake is done: The top should be deeply golden and the center should feel set.
- Can this be made ahead? Yes—bake, cool fully, and glaze just before serving.
What To Serve With Cherry Coffee Cake
This rich coffee cake pairs beautifully with:
- Hot coffee or espresso
- Vanilla bean whipped cream
- Fresh fruit salad
- A drizzle of warm cherry syrup
How To Store Cherry Coffee Cake
Refrigerate: Store covered for up to 4 days.
Freeze: Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator.
Cherry Coffee Cake Nutrition Facts
Estimated per serving (12 servings):
- Calories: 410
- Fat: 20g
- Carbohydrates: 50g
- Protein: 8g
- Sugar: 22g
- Fiber: 1g
- Sodium: 210mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I prepare the dough the night before?
Yes—refrigerate after the first rise, then continue the recipe the next day.
Why didn’t my dough rise?
The milk may have been too hot or the yeast expired.
Can I substitute cream cheese filling?
A ricotta-based filling works, though it will be lighter and less rich.
How to keep cherries from sinking?
Pat them very dry so they don’t release extra moisture.
Try More Recipes:
Martha Stewart Cherry Coffee Cake
Description
A soft, buttery yeast coffee cake filled with sweet cream cheese and cherries, finished with a simple glaze.
Ingredients
For the cake:
For the filling:
For the glaze:
Instructions
- Activate the yeast in warm milk.
- Combine with flour and salt; mix into dough.
- AActivate the yeast in warm milk.
- Mix sugar, egg, and yolk; add to yeast.
- Combine with flour and salt; mix into dough.
- Add butter and knead until smooth.
- Let rise until doubled.
- Make cream cheese filling.
- Roll dough, spread filling, and add cherries.
- Roll and shape into a coil; brush with egg wash.
- Rise again, then bake at 350°F, reducing to 325°F.
- Cool, glaze, and serve.