Orange-Cherry Coffee Cake

Make this not-too-sweet twist on two mixes your go-to treat for special breakfasts throughout the year. It’s the perfect add to a holiday brunch spread with a colorful topping of our Berry Compote (see image below). Save leftovers for dessert – toast hunks of cake on a hot griddle and serve them à la mode with more compote on top.

coffee cake recipe

• Yield: 16-20 Pieces
• Prep Time: 20 Minutes
• Cooking Time: 1 Hour

coffee cake ingredients

• 1 Yellow Cake Mix
• 1 (3½ – 3¾ Ounces) Package Instant Vanilla Pudding
• ½ Cup Vegetable Oil
• 1 Cup (8 Ounces) Sour Cream
• 4 Eggs
• ¼ Cup Sugar
• ¼ Cup Brown Sugar
• 1 Tablespoon Cinnamon
• 1 Can of Cherries Packed in Water, drained
• Zest of 2 Oranges

coffee cake recipe instruction

1. Preheat the oven to 325 degrees.
2. Beat together cake mix, pudding, oil, sour cream, and eggs for 10 minutes. (Use a stand mixer if you can – the batter becomes very thick and hard to manage. A hand mixer will work too, but you’ll need some muscle.) Fold the cherries into the batter.
3. In a separate bowl, mix together the sugars, cinnamon, and orange zest. Set aside 3 Tablespoons; fold the rest into the batter and pour it into an ungreased 9×13 baking dish.
4. Sprinkle the remaining sugar mix over top of the cake batter. Bake for one hour.