Cherry Streusel Coffee Cake

"This is one of my family's favorite coffeecakes. The original recipe called for 3/4 cup evaporate milk with 1 Tbls. lemon juice in it and it was very good. However, using the sour cream and milk makes it even better. It is so moist and tender and delicious you will have to eat seconds! Works well for company or to give as a gift too. I always prepare it on Saturday night for Sunday morning. Just cover lightly with a towel."
photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
photo by Marg (CaymanDesigns)
photo by Anonymous photo by Anonymous
photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
Ready In:
1hr 13mins




  • Combine flour and sugar in a large bowl.
  • Cut in butter until mixture is crumbly.
  • Set aside 1/2 cup of the mixture.
  • Add baking powder and baking soda to the remaining flour mixture.
  • Put approximately 1/2 cup of sour cream (I use Breakstone Fat Free) in a 'liquid' measuring cup.
  • Add enough milk to make 3/4 cup.
  • Blend together well and add to dry ingredients along with beaten egg and extract; stir just until moistened.
  • Spread 2/3 of the batter over bottom and about 1 inch up the side of a greased 9-inch springform pan to form a shell.
  • Spread pie filling in shell.
  • Drop small spoonfuls of remaining batter over pie filling.
  • Stir almonds into reserved crumb mixture.
  • Sprinkle evenly over cake.
  • Bake in 350°F oven for 50 to 55 minutes.

Questions & Replies

  1. How can i print a recipe with adding the higher yield?


  1. April 2017 Made this for church this morning. It was a HUGE HIT! Followed recipe except tweaked for 7000 ft altitude by adding 1/4 cup more flour, reducing sugar by 2 Tblsp, and baking 58 minutes. Perfection.
  2. After reading a previous review I was tempted to go with 1/2 brown sugar but made as is and decided this is a keeper and I wouldn't change a thing! Thanks! :)
  3. Really tasty! I used the original recipe (with evaporated milk and lemon juice) because that's what I had on hand. This was a unique dish- sort of a cake, sort of a pie. I served it for brunch, but I think it would also make a nice dessert.
  4. This was so very very good. I subed out the flour with sweetened rice flour for my GF nephew and it tasted so good the non GF friends were eating it. I added a teaspoon cinnimon and 1/2 tea nutmeg to the dry mix just to add some more flavor. It worked! I also made this with flour and it rised higher than the GF one so it needed another can of cherry pie filling to keep moist and cherryfull.
  5. This was very tasty! I made it for church fellowship time and came home with just 2 pieces left (I cut it into 14 pieces not 8 so it would go further.) Everyone raved over it and I had a request for the recipe too. I used dark cherry pie filling (everyone thought it was blueberry it was so dark LOL), light sour cream, and skim milk. Thanks for the recipe Marg! You've helped to further my reputation as a great baker! :)


  1. This was excellent!! I just had to make this when I saw the pic in the photo forum. Easy to make, tastes great and looks pretty stunning!! I did substitute the cherries for frozen blueberries, which I simmered in a sugar syrup. Next time I'll try it with the cherries.


With the changes to the email notifications and removal of private messaging, I am no longer able to respond to questions about my recipes. Yet another feature change that has made the website less user friendly. It's sad to watch a fantastic site deteriorate over the years. Some of my recipes are on my blog.
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