Yeasted Sour Cherry Coffee Cake
Yeasted Sour Cherry Coffee Cake is a medium American recipe that serves 9. 555 calories per serving. Recipe by Claire Saffitz x Dessert Person on YouTube.
Prep: 8 hrs 35 min | Cook: 45 min | Total: 9 hrs 35 min
Cost: $9.54 total, $1.06 per serving
Ingredients
- 2.5 cups All-purpose flour (for the cake base)
- 1 cup Whole milk (room temperature)
- 0.5 cup Granulated sugar (for the cake base)
- 2 pieces Large eggs (plus 1 extra yolk)
- 1 piece Egg yolk (extra yolk for richness)
- 1 teaspoon Kosher salt (diamond crystal or any fine kosher salt)
- 1 teaspoon Instant yeast (do not need to proof)
- 4 oz Kerrygold unsalted butter (1 stick, softened for the base)
- 1 pound Frozen sour cherries, pitted (thawed; about 3 cups)
- 1 whole Lemon (zest (≈1 tsp) and juice (≈2 tbsp))
- 1 teaspoon Vanilla extract (pure vanilla)
- 0.33 cup Granulated sugar (for filling) (≈1/3 cup)
- 2 teaspoons Cornstarch (for thickening the cherry sauce)
- 1 tablespoon Kerrygold unsalted butter (for filling) (adds shine and richness)
- 1 cup All-purpose flour (for streusel) (lightly packed)
- 0.5 cup Light brown sugar (packed)
- 0.5 teaspoon Ground cinnamon (optional, for streusel flavor)
- 4 oz Kerrygold unsalted butter (for streusel) (room temperature, cut into cubes)
Instructions
Macerate the cherries
Combine thawed sour cherries, 1/3 cup sugar, the juice of the lemon, 1 tsp lemon zest, and 1 tsp vanilla extract in a bowl. Toss gently and let sit while you prepare the dough.
Time: PT10M
Mix dry ingredients for the dough
In the mixer bowl, whisk together 2.5 cups flour, 1 tsp kosher salt, and 1 tsp instant yeast.
Time: PT5M
Cream butter and sugar
Add 1 stick softened Kerrygold butter and 0.5 cup granulated sugar to the mixer. Beat on medium speed until light and fluffy.
Time: PT5M
Add milk and vanilla
Warm the milk slightly (no more than 110°F) and stir in 1.5 tsp vanilla. Add to the butter‑sugar mixture and beat until pale and fluffy.
Time: PT3M
Incorporate eggs
Add the 2 whole eggs and the extra yolk to the bowl. Beat on low speed until just combined.
Time: PT2M
Combine wet and dry components
With the mixer on low, add half of the dry flour mixture, then the remaining liquid (if any), then the rest of the flour. Mix just until a thick, elastic dough forms.
Time: PT5M
Cold fermentation
Transfer the dough to a greased 9x9 inch pan, smooth the top, cover loosely with plastic wrap, and refrigerate overnight (about 8 hours) to develop flavor and texture.
Time: PT8H
Prepare the cherry filling
Strain the macerated cherries, reserving the juice. Place the juice (and any released fruit) in a medium saucepan. Simmer over medium heat until reduced by half and syrupy, about 8‑10 minutes. In a small cup, dissolve 2 tsp cornstarch in 2 tsp water, then whisk into the simmering sauce. Bring back to a boil to thicken, then remove from heat and whisk in 1 tbsp butter. Let cool slightly.
Time: PT10M
Make the streusel topping
In a bowl combine 1 cup flour, 0.5 cup light brown sugar, 0.5 tsp cinnamon, and a pinch of salt. Add 1 stick cold Kerrygold butter cut into cubes. Using fingertips or a pastry cutter, work the butter into the dry mixture until it resembles coarse crumbs with some pea‑size pieces.
Time: PT5M
Preheat the oven
Set the oven to 350°F (177°C) and allow it to fully preheat.
Time: PT5M
Temperature: 350°F
Assemble the cake
Remove the dough pan from the fridge. Spoon the cherry mixture evenly over the dough surface, then sprinkle the streusel topping over the fruit.
Time: PT5M
Bake
Place the pan in the middle rack and bake for 35 minutes, or until the cake is puffed, the center is set, and the streusel is golden brown.
Time: PT35M
Temperature: 350°F
Cool and serve
Allow the cake to cool in the pan for 20 minutes before cutting into squares. Serve warm or at room temperature.
Time: PT20M
Nutrition Facts
- Calories
- 555
- Protein
- 6 g
- Carbohydrates
- 70 g
- Fat
- 30 g
- Fiber
- 3 g
Dietary info: vegetarian
Allergens: dairy, eggs, gluten
Ingredient Substitutions
- Instead of All-purpose flour: bread flour, pastry flour
- Instead of Whole milk: 2% milk, buttermilk
- Instead of Granulated sugar: coconut sugar, caster sugar
- Instead of Large eggs: egg substitute, silken tofu (for veg)
- Instead of Egg yolk: extra egg white (less richness)
- Instead of Kosher salt: table salt (use 3/4 tsp)
- Instead of Instant yeast: active dry yeast (same amount)
- Instead of Kerrygold unsalted butter: unsalted European butter, regular unsalted butter
- Instead of Frozen sour cherries, pitted: fresh sour cherries, peaches, plums
- Instead of Lemon: lime, lemon juice (no zest)
- Instead of Vanilla extract: almond extract (¼ tsp)
- Instead of Granulated sugar (for filling): brown sugar
- Instead of Cornstarch: arrowroot powder, flour slurry (1 tbsp)
- Instead of Kerrygold unsalted butter (for filling): regular unsalted butter
- Instead of All-purpose flour (for streusel): bread flour, pastry flour
- Instead of Light brown sugar: dark brown sugar, coconut sugar
- Instead of Ground cinnamon: nutmeg, cardamom
- Instead of Kerrygold unsalted butter (for streusel): regular unsalted butter
Equipment Needed
- Stand mixer with paddle attachment
- 9x9 inch square baking dish
- Medium saucepan
- Fine mesh strainer
- Mixing bowls
- Measuring cups and spoons
- Spatula or wooden spoon
- Whisk (optional)
- Oven
- Zester or microplane (optional)
Critical Steps — Do Not Skip
- Macerating the cherries to draw out juices
- Cold fermentation of the yeasted dough
- Reducing the cherry sauce without overcooking the fruit
- Creating a crumbly, butter‑rich streusel
- Baking until fully puffed and golden
Chef Tips from the Video
- Use high‑fat Kerrygold butter for the richest crumb.
- Room‑temperature butter in the dough yields a softer texture, while cold butter in the streusel gives crunch.
- A quick whisk of the cornstarch slurry prevents lumps in the cherry sauce.
Troubleshooting
Cherry filling is too watery.
Simmer longer to reduce the liquid, or add a bit more cornstarch slurry.
Cake does not rise during baking.
Ensure the yeast is fresh, the dough was given a full cold fermentation, and the oven is fully preheated.
Streusel becomes soggy.
Make sure the butter in the streusel is cold and fully incorporated; bake uncovered until golden.
Storage
Refrigerator: Store covered; good for up to 4 days.
Freezer: Freeze individual slices wrapped tightly; up to 2 months.
Room temperature: Can sit out for 2‑3 hours after cooling; then refrigerate.
Make-Ahead Tips
- Prepare the dough and refrigerate overnight; bake the next morning.
- Cherry filling can be made up to 2 days ahead and kept refrigerated.
- Streusel can be mixed ahead and stored in an airtight container at room temperature.
Frequently Asked Questions
What is the cultural significance and history of Yeasted Sour Cherry Coffee Cake in American cuisine?
Yeasted Sour Cherry Coffee Cake blends the classic American coffee cake tradition with a yeasted dough, a technique introduced by European immigrants. Over time, it has become a beloved brunch staple that showcases the American love for both buttery pastries and tart fruit fillings. Its popularity grew especially through home bakers seeking a more complex flavor profile than standard quick breads.
What are the traditional regional variations of Yeasted Sour Cherry Coffee Cake in the United States?
In the Northeast, bakers often add a maple glaze to complement the sour cherry, while in the Pacific Northwest a walnut streusel is common. Southern versions may swap sour cherries for fresh peaches or add a hint of bourbon to the dough. Each regional twist reflects local ingredient availability and taste preferences while keeping the yeasted coffee cake base.
What is the authentic traditional way Yeasted Sour Cherry Coffee Cake is served in American brunch culture?
The traditional serving style is warm, sliced into generous wedges, and enjoyed alongside a hot cup of coffee or tea. It is often dusted with a light sprinkling of powdered sugar and paired with fresh fruit or a dollop of whipped cream. The cake’s crumbly streusel topping adds texture that is prized in brunch settings.
What occasions or celebrations is Yeasted Sour Cherry Coffee Cake traditionally associated with in American culture?
Yeasted Sour Cherry Coffee Cake is a popular choice for weekend brunches, holiday breakfasts like Thanksgiving, and informal gatherings such as baby showers. Its festive sour‑cherry hue also makes it a seasonal favorite during spring festivals when cherries are in season. The cake’s shareable size (serves 9) suits family celebrations and potluck events.
How does Yeasted Sour Cherry Coffee Cake fit into the broader American dessert tradition?
It bridges the gap between yeasted pastries like cinnamon rolls and classic American coffee cakes that rely on chemical leaveners. By incorporating a fruit filling and streusel topping, it reflects the American tradition of layering flavors and textures. The dish exemplifies the country’s penchant for comfort foods that are both indulgent and approachable.
What are the authentic traditional ingredients for Yeasted Sour Cherry Coffee Cake versus acceptable substitutes?
The authentic recipe calls for all‑purpose flour, whole milk, granulated sugar, large eggs, an extra egg yolk, butter, active dry yeast, and sour cherries. Acceptable substitutes include using oat milk for a dairy‑free version, substituting honey for part of the sugar, or using frozen tart cherries if fresh are unavailable. However, swapping out the yeast or omitting the butter will significantly change the cake’s texture and flavor.
What other American dishes pair well with Yeasted Sour Cherry Coffee Cake for a balanced brunch menu?
Savory options like smoked salmon bagels, avocado toast, or a classic eggs Benedict provide a salty contrast to the sweet cake. A side of fresh mixed berries or a light citrus salad adds brightness, while a hot cup of drip coffee or a spiced latte complements the cake’s buttery richness. Together they create a well‑rounded American brunch experience.
What are the most common mistakes to avoid when making Yeasted Sour Cherry Coffee Cake from the Claire Saffitz x Dessert Person recipe?
Avoid over‑kneading the dough, which can develop too much gluten and make the cake dense. Be sure not to let the dough rise in a drafty area, as insufficient fermentation reduces flavor. Finally, do not over‑bake the streusel topping, or it will burn before the interior is fully cooked.
How do I know when Yeasted Sour Cherry Coffee Cake is done baking and what texture and appearance should I look for?
The cake is done when the top is golden‑brown and the streusel is crisp, and a toothpick inserted into the center (away from the cherry layer) comes out clean or with only a few moist crumbs. The edges should pull slightly away from the pan, indicating a fully set crumb. The interior should be tender yet springy, not gummy.
Can I make Yeasted Sour Cherry Coffee Cake ahead of time and how should I store it for optimal freshness?
Yes, you can bake the cake a day ahead and keep it at room temperature, loosely covered with a clean kitchen towel to retain moisture. For longer storage, slice the cake and freeze individual pieces wrapped tightly in plastic wrap and foil; reheat in a low oven before serving. Avoid refrigerating the whole cake, as it can dry out the crumb.
What does the YouTube channel Claire Saffitz x Dessert Person specialize in and what is its cooking philosophy?
The YouTube channel Claire Saffitz x Dessert Person specializes in elevated home baking, blending classic techniques with modern twists. Their philosophy emphasizes precision, flavor balance, and making sophisticated pastries accessible to home cooks. They often explore historic recipes and adapt them with clear, step‑by‑step video instruction.
Last updated: August 20, 2026
