This Cherry Crumb Cake (also called coffee cake) is tender, moist and topped with lots of cinnamon streusel crumble! It is dairy-free and eggless and makes a delicious breakfast or brunch treat.
I love to make breakfast and brunch bakes which is why I have so many recipe herre on Earthly Provisions! I have quick recipes like Lemon Raspberry Scones or Vegan Carrot Muffins and longer (but worth it!) recipes like Cinnamon Roll Focaccia or Oreo Stuffed Cinnamon Rolls.
And this Cherry Coffee Cake (or crumb cake) is the perfect addition to my recipe collection. It is light and moist and so easy to make! The cake batter is layered with cherry jam and topped with a crunchy cinnamon streusel topping for the perfect combination of textures and flavors. So let's make it!
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Why You'll Love This Recipe
- This recipe is super simple to make, so it's great for beginners!
- And it requires simple, easy-to-find ingredients.
- This Cherry Crumb Cake is dairy-free and eggless, so anyone can enjoy it.
- It is topped with a crunchy cinnamon crumb topping.
- And most importantly, it's absolutely delicious!
Ingredients
Cherry Jam or Preserves: I like Bonne Maman for store bought jam, but you can also use my Cherry Jam recipe!
Non-Diary Butter: I love to use Country Crock Plant Butter.
Non-Dairy Milk: I used oat milk, but soy milk or almond milk will also work!
Cinnamon: I can't leave cinnamon out of a coffee cake recipe! So, a little goes into the cake batter and the crumb topping.
Variations
Use any jam or preserves to change the flavor of this coffee cake! Blueberry or Raspberry would be my top picks after cherry.
Or check out my Vegan Coffee Cake or Vegan Apple Crumb Cake recipes!
Instructions
Step 1. First, make the streusel by combining flour, brown sugar cinnamon and melted non-dairy butter in a medium bowl.
Stir until there are no remaining dry spots and the mixture is crumbly. Set aside.
Step 2. Next, mix the cake batter. Combine the brown sugar, applesauce, non-dairy milk, non-dairy butter and vanilla in a large mixing bowl. Stir to combine.
Then, add flour, baking powder, baking soda, salt and cinnamon and stir to form the batter.
Step 3. Pour half of the cake batter into a prepared 8x8-inch square pan. Spread it out evenly with a spatula. Then, top with half of the cherry jam and spread it evenly over the cake batter.
Then, repeat with the remaining cake batter and cherry jam.
Step 4. Top the cherry coffee cake with the streusel crumb and gently press it into the batter with your hands.
Bake the cake in a 350* F oven for about 50 minutes or until a toothpick inserted into the center of the cake comes out clean.
What to Serve it With
This Cherry Crumb Cake is delicious on it's own, but you definitely need a drink to go with it! Here are my top recomendations:
Recipe FAQs
To store, wrap the cake tightly with plastic wrap and store at room temperature for up to 4 days.
Or freeze for up to a month.
Coffee cake doesn't have any actual coffee in it. Rather, it is meant to be eaten in the morning along with a cup of coffee.
Coffee cake consists of a buttery tender cake that is topped with a crunchy cinnamon streusel.
Streusel topping is made of flour, brown sugar, cinnamon and butter. So, to make it dairy-free simply use a dairy-free butter!
Expert Recipe Tips
Store bought jams are all slightly different consistencies. If you have a thicker cherry jam, microwave it for 15-30 seconds to make it easier to spread on top of the crumb cake batter!
Looking for More Brunch Recipes?
If you tried this Cherry Crumb Cake (or coffee cake) recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today!
📖 Recipe
Cherry Crumb Cake
Equipment
- 1 8x8 Inch Square Pan
- 1 Large Mixing Bowl
- 1 Rubber Spatula
- Measuring Cups
- Parchment Paper
Ingredients
For the Crumb Topping
- ¾ Cup All-Purpose Flour
- ⅓ Cup Light Brown Sugar
- ½ teaspoon Cinnamon
- 4 tablespoon Non-Dairy Butter, melted
For the Cake
- 2 Cups All-Purpose Flour
- 1 ¼ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ¼ teaspoon Kosher Salt
- 1 teaspoon Cinnamon
- ¾ Cup Brown Sugar, tightly packed
- 3/2 Cup Unsweetened Applesauce
- ½ Cup Non-Dairy Milk
- 7 tablespoon Non-Dairy Butter, melted
- 2 teaspoon Vanilla Extract
- ⅔ Cup Cherry Jam or Preserves See Note!
Instructions
- Preheat oven to 350*F. Grease an 8x8-inch square baking pan and insert a parchment sling for easy removal.
Make the Crumb Topping
- In a medium bowl, combine flour, brown sugar and cinnamon. Stir to combine , then add the melted butter and stir until there are no dry spots left and the mixture is crumbly. Set aside.¾ Cup All-Purpose Flour, ⅓ Cup Light Brown Sugar, ½ teaspoon Cinnamon, 4 tablespoon Non-Dairy Butter, melted
Make the Cake Batter
- In a medium bowl, combine the flour, baking powder, baking soda, salt and cinnamon. Stir to combine.2 Cups All-Purpose Flour, 1 ¼ teaspoon Baking Powder, ½ teaspoon Baking Soda, ¼ teaspoon Kosher Salt, 1 teaspoon Cinnamon
- In a large bowl, combine brown sugar, applesauce, non-dairy milk, melted butter and vanilla. Stir well with a spatula, then add the dry ingredients and stir to form the batter.¾ Cup Brown Sugar, tightly packed, 3/2 Cup Unsweetened Applesauce, ½ Cup Non-Dairy Milk, 7 tablespoon Non-Dairy Butter, melted, 2 teaspoon Vanilla Extract
Layer the Coffee Cake
- Scoop half of the cake batter into the prepared baking pan. Use a spatula to spread it out evenly. Then, top with ⅓ cup of the cherry preserves and spread it out across the top of the cake. Repeat with the remaining cake batter and the remaining cherry jam.⅔ Cup Cherry Jam or Preserves
- Top the cake evenly with the crumb mixture and gently press it into the top of the cake to ensure it sticks.
- Bake the coffee cake in a 350* oven for 48-51 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow the crumb cake to cool slightly before slicing and serving.
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