coffeecake

A mix of cherries and berries are baked into this soft, tender, and very moist cake. Cream cheese is swirled into the batter, adding tanginess and extra creaminess to the springy and lightly sweetened cake. No mixer is needed for this easy cake batter, which is as simple as making muffins. A mix of fresh or frozen fruit can be used, perfect for using up what’s seasonal or what you have on hand.

Cream Cheese-Swirled Cherry and Mixed Berries Cake

all-purpose flour

granulated sugar + 1 tablespoon for mixing with cream cheese

baking powder

cinnamon

nutmeg

salt,

buttermilk

sour cream (thick, full-fat Greek yogurt may be substituted)

vanilla extract

cherries

cream cheese, softened (light is okay)

sugar,

Preheat oven to 350F. Line an 8-inch square...

Preheat oven to 350F. Line an 8-inch square pan with aluminum foil and spray with cooking spray; set aside.

In a large bowl, whisk together 1 cup...

In a large bowl, whisk together 1 cup flour, 3/4 cup sugar, baking powder, cinnamon, nutmeg, optional salt; set aside.

In a separate small bowl, whisk together the...

In a separate small bowl, whisk together the next 5 wet ingredients (through vanilla).

Add the wet mixture to the dry, mixing...

Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Lumps will be present and this is okay. Don’t overmix or try to stir them smooth; set aside.

In a small bowl, toss the fruit with...

In a small bowl, toss the fruit with 1 tablespoon flour. The flour helps to prevent the fruit from sinking while baking.

Gently and briefly fold the fruit into batter....

Gently and briefly fold the fruit into batter. I used a frozen fruit blend with cherries, blueberries, blackberries, and raspberries. If using frozen, add the fruit frozen and do not thaw because frozen fruit runs and bleeds less than if  thawed. If using fresh fruit, baking time will be significantly (possibly drastically) less because the fruit is much warmer and won’t chill down the batter overall, nor will it release any where near the water into the batter that frozen fruit does.

Turn batter out into prepared pan; set aside.

In a small bowl, whisk together the cream...

In a small bowl, whisk together the cream cheese with 1 tablespoon sugar until smooth.

Dollop the cream cheese mixture haphazardly over the...

Dollop the cream cheese mixture haphazardly over the cake batter. With a toothpick, gently and lightly swirl the cream cheese. I don’t do much swirling because I like to see bigger, noticeable patches of cream cheese rather than thin streaks in my cake; personal preference.

Bake until done. I hesitate to give a...

Bake until done. I hesitate to give a baking range because you must watch your cake, not the clock. Bake until center is slightly domed and set, golden and rosy in color, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. I estimate 50 to 55 minutes is a good range if using frozen fruit. At any time your cake is beginning to look a bit too golden brown before you suspect the center will set up, tent it with a sheet of foil laid across the top. I baked for 52 minutes total, and at the 45 minute mark, I tented with foil. Baking times will range dramatically based on if baking with fresh or frozen berries; ranging from 30 to 60 minutes depending on the temperature of the berries going into the batter and how much water they release.

Place pan on a wire rack and allow...

Place pan on a wire rack and allow cake to cool for at least 30 minutes before slicing and serving. Optionally, dust with confectioners’ sugar or a simple glaze. This vanilla cream cheese glaze, this buttery vanilla glaze, this browned butter glaze, or this lemon glaze are all excellent, quick, and easy options.

Cake will keep airtight at room temperature for...

Cake will keep airtight at room temperature for up to 5 days.

Here at King Arthur, we take our cinnamon-swirled buns and breads pretty seriously. This babka is no exception with its cinnamon-laced, buttery, brown sugar filling studded with nuts and raisins. It’s a loaf worthy of any celebration, large or small, even if it’s just your daily tea or coffee ritual.

Cinnamon Babka

(361 grams) King Arthur Unbleached All-Purpose Flour

(14 grams) Baker's Special Dry Milk

instant yeast SAF Gold instant yeast preferred

(50 grams) sugar

salt

unsalted butter room temperature

(106 grams) brown sugar

(11 grams) cinnamon

King Arthur Unbleached All-Purpose Flour

unsalted butter

water

(57 grams) diced pecans

(57 grams) golden raisins

(28 grams) King Arthur Unbleached All-Purpose Flour

brown sugar firmly packed

(14 grams) unsalted butter

Looking for everyone's favorite comfort-food coffeecake? This is it. Soft and moist, nicely cinnamon-y, this is the quintessential breakfast coffeecake.

Note: For those of you looking for a cake with less filling, one where the golden cake itself is the main attraction, reduce the amount of brown sugar in the filling to 1/3 cup (71g), keeping the remaining ingredients the same.

Cinnamon-Streusel Coffeecake

(199 grams) granulated sugar

salt (if you use unsalted butter)

(121 grams) King Arthur Unbleached All-Purpose Flour

butter

(213 grams) brown sugar

cocoa

(170 grams) butter

salt (1 1/4 teaspoons if you use unsalted butter)

(298 grams) granulated sugar

(71 grams) brown sugar

eggs

(170 grams) sour cream

(283 grams) milk (anything

(454 grams) King Arthur Unbleached All-Purpose Flour

A Scandinavian holiday tradition, julekage (or julekake) is a fruit-studded, lightly spiced, yeast-less bread that’s perfect for coffee with company. Here's our version, brimming with dried fruit and almonds and topped with pearl sugar for a festive touch.

Yuletide Bread

(99 grams) sugar

Yuletide Cheer Spice

Indonesian cinnamon

(392 grams) King Arthur Unbleached All-Purpose Flour

(177 grams) Yuletide Cheer Fruit Blend

(280 grams) milk

(57 grams) butter melted and cooled

(43 grams) lightly toasted sliced almonds

almond extract

egg sugar

pearl sugar sugar

almonds sliced

With babkas popping up in bakeries across the country, and the holidays being prime time for sweet loaves stuffed with all sorts of sticky yumminess, we felt it was about time we created our own holiday-themed babka. Cranberry-orange is one of our most popular flavor combinations at this time of year, so it was the perfect fit for this tender, soft, sweet and tart loaf.

Cranberry-Orange Babka

(113 grams) water lukewarm

(43 grams) butter

Fiori di Sicilia optional;

(269 grams) King Arthur Unbleached All-Purpose Flour

(25 grams) granulated sugar

instant yeast

(57 grams) orange juice

(71 grams) light brown sugar packed

cranberries

(14 grams) butter

orange oil orange rind

Yuletide Cheer Spice or cinnamon

(43 grams) Orange Jammy Bits optional

A crown of buttery cinnamon crumbs nicely balances the tang of sourdough in this unique take on a classic crumb coffee cake.

Sourdough Cinnamon Crumb Cake

(241 grams) King Arthur Unbleached All-Purpose Flour

(198 grams) granulated sugar

(227 grams) sourdough starter unfed/discard

potato flour potato flakes

baking soda

(57 grams) milk

sugar

This tender cake is both filled and topped with cinnamon sugar. Sour cream adds tenderness and flavor to any baked good, and this breakfast cake is no exception. Note: For a more substantial streusel-like topping, see "tips," below.

Our Favorite Sour Cream Coffeecake

(113 grams) unsalted butter

(198 grams) sugar

(227 grams) sour cream

(57 grams) chopped walnuts or pecans optional

This recipe has been a classic for years: moist, easy to make, and liberally studded with juicy berries. It's the perfect way to make use of your berry-picking bounty, but it can be made at any time of year with frozen berries if you just can't wait for a forkful of summer.

Blueberry Buckle Coffeecake

(67 grams) sugar

(57 grams) King Arthur Unbleached All-Purpose Flour

(57 grams) butter

(149 grams) sugar

(113 grams) milk

blueberries

These is a moist tender,Blueberry Coffee cake from Ina Garten made in a 9 inch round cake pan.&nbsp;

Ina Garten's Blueberry Coffee Cake

white sugar

light brown sugar,

Teaspoon nutmeg

butter,

all purpose flour

Tablespoons butter, room temperature

extra large eggs, room temperature

Teaspoon vanilla extract

Teaspoon grated lemon zest

sour cream

all purpose four

Teaspoon baking powder

Teaspoon baking soda

Teaspoon salt

Preheat oven to 350 degrees. Butter and flour a 9 inch round baking pan.Place the room temperature butter, white sugar in a large bowl. Beat the two ingredients together with an electric mixer on high speed for 4 - 5 minutes until the ingredients are light and fluffy.Reduce the mixer to low speed and add the eggs one at a time, beating well after each addition. Add the vanilla, lemon zest and sour cream to the bowl. Beat everything together until it’s well incorporated. In a separate medium size bowl sift the flour, baking powder, baking soda and salt together.  With the mixer on low speed add the sifted dry ingredients to the batter and mix just until the ingredients are incorporated.Fold the fresh blueberries into the batter. Spoon the batter into your prepared pan. Spread it out evenly. (You can coat the blueberries with 1 Tablespoon of flour to keep them from sinking to the bottom.)Crumble the topping evenly over the top of the batter. Bake at 350 degrees for 40 - 50 minutes or until it tests done when a toothpick is inserted in to the center. Cool completely on a wire rack.

Crumb Topping

Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside to top the cake batter with before baking.

"Buckle" is simply an old-fashioned American word for a single-layer berry cake. In this case we add blueberries to a simple vanilla batter and scatter cinnamon streusel on top, yielding a cake that's equally good for breakfast or dessert. 

We know you’ll love this gluten-free version of our <a href="https://www.kingarthurbaking.com/recipes/blueberry-buckle-coffeecake-recipe">Blueberry Buckle Coffeecake</a> recipe, a long-time favorite here on our site. Substituting <a href="https://shop.kingarthurbaking.com/items/gluten-free-measure-for-measure-flour-3-lb">Gluten-Free Measure for Measure Flour</a> for the flour in that original yields a tender, berry-filled, cinnamon-y cake that’s sure to be a hit with friends and family following a gluten-free diet. Enjoy!

Gluten-Free Blueberry Buckle

(57 grams) Gluten-Free Measure for Measure Flour

(241 grams) Gluten-Free Measure for Measure Flour

This summer breakfast cake is positively bursting with flavor! From the fresh blueberries and lemon zest in the cake to the walnuts and cinnamon sugar in the copious amounts of buttery topping, we’re both thrilled and thankful that chef Adrian Lipscombe shared this recipe with us. She notes, “Historically this cake was served during Juneteenth celebration in Texas … It was made with seasonal berries in June, which is a small berry season in Texas. This is one of many cakes that represents freedom, justice, and celebration.”

Emancipation Breakfast Cake

(66 grams) granulated sugar

(60 grams) King Arthur Unbleached All-Purpose Flour

ginger

(85 grams) butter

(57 grams) walnuts finely chopped

(240 grams) King Arthur Unbleached All-Purpose Flour

(99 grams) granulated sugar

lemon rind (lemon zest)

(340 grams) fresh blueberries

This dense, moist cake is a perfect base for its white sugar crumb topping. Watch out when you cut it; in typical crumb cake fashion, the topping will scatter a bit.

Classic Crumb Cake

(248 grams) granulated sugar

lemon oil lemon

(177 grams) King Arthur Unbleached All-Purpose Flour

(113 grams) plain or vanilla yogurt buttermilk

(120 grams) King Arthur Unbleached All-Purpose Flour

(74 grams) confectioners' sugar

confectioners' sugar

This super-moist almond flour coffeecake features a triple dose of bright lemon flavor: there’s fresh juice or zest (or both!) in the cake, its crumb topping, and its sweet-tart finishing glaze. Bursting with blueberries, this cake from Paleo Running Momma, Michele Rosen, is sure to become the paleo-friendly brunch, snack, or dessert of your dreams.

Paleo Lemon Blueberry Coffeecake

+ 2 tablespoons (84 grams) almond flour

(57 grams) refined coconut oil

(59 grams) maple sugar

lemon

(57 grams) lemon juice

(57 grams) refined coconut oil melted and cooled slightly

(104 grams) maple sugar

almond flour

(213 grams) fresh blueberries divided*

lemon juice

This cake is custardy but light and packed with juicy blueberries. Its texture is part clafouti, part Dutch baby, and just right as the centerpiece for a fancy breakfast.

Blueberry Breakfast Cake

+ 2 tablespoons (124 grams) granulated sugar

(85 grams) melted unsalted butter

(227 grams) ricotta cheese

cinnamon sugar

This recipe was inspired by a wonderful yeast-raised Tuscan-style coffeecake at Pane E Salute, a long-time Italian bakery/restaurant in Woodstock, VT (since closed). This high-rising yeasted coffeecake — truthfully, more bread than cake — is surprisingly tender. The sugar topping drizzled on top before baking gives it a pretty, crunchy sugar glaze. And, unlike American-style coffeecakes, this isn't super-sweet; the glaze on top, and the fruit inside, are a wonderful complement to the bread itself, which truly isn't sweet at all.

Tuscan Coffeecake

(113 grams) cool water

all of the starter

(152 grams) lukewarm water

(25 grams) sugar

(8 grams) salt

(113 grams) toasted walnuts very coarsely chopped

(113 grams) chopped dates

raisins

This delicious, soft apple bread is perfect for breakfast or dessert. Rolling the apple-cinnamon filling inside a log of dough (like the start of cinnamon buns), then cutting that log in half and twisting it leaves the filling half in and half out, resulting in a lovely swirled appearance.

Top 19 coffeecake recipes from across the web

The most viewed coffeecake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Cream Cheese-Swirled Cherry and Mix...

Cinnamon Babka

Cinnamon-Streusel Coffeecake

Yuletide Bread

Cranberry-Orange Babka

Sourdough Cinnamon Crumb Cake

Our Favorite Sour Cream Coffeecake

Blueberry Buckle Coffeecake

Ina Garten's Blueberry Coffee Cake

Gluten-Free Blueberry Buckle

Emancipation Breakfast Cake

Classic Crumb Cake

Paleo Lemon Blueberry Coffeecake

Blueberry Breakfast Cake

Tuscan Coffeecake

Cinnamon-Apple Twist Bread

Rhubarb-Ginger Coffeecake

Apricot-Almond Coffeecake

Peach Coffee Cake

Top 19 coffeecake recipes from across the web

The most viewed coffeecake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cream Cheese-Swirled Cherry and Mix...

Cinnamon Babka

Cinnamon-Streusel Coffeecake

Yuletide Bread

Cranberry-Orange Babka

Sourdough Cinnamon Crumb Cake

Our Favorite Sour Cream Coffeecake

Blueberry Buckle Coffeecake

Ina Garten's Blueberry Coffee Cake

Gluten-Free Blueberry Buckle

Emancipation Breakfast Cake

Classic Crumb Cake

Paleo Lemon Blueberry Coffeecake

Blueberry Breakfast Cake

Tuscan Coffeecake

Cinnamon-Apple Twist Bread

Rhubarb-Ginger Coffeecake

Apricot-Almond Coffeecake

Peach Coffee Cake

The most viewed coffeecake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine