Black Cherry Sour Cream Coffee Cake

Despite how frequently I bake, my saved and bookmarked recipes keep growing at a ridiculous rate. I shudder to think how long it would take me to try them all, even if I stopped collecting them right now. There are some recipes I’ve had for years that shuffle up and down my to-bake list but somehow never get made. Until today, this was one of those recipes.

As much as I like baking with fresh fruit, I usually keep several varieties of jams and preserves on-hand. They’re great for adding to all kinds of things – from breakfast treats to bars to cheesecakes. I still have dreams of making my own preserves, but that’s a post for another day.

Black cherry preserves help make this Black Cherry Sour Cream Coffee Cake a lovely, sweet cake that's great for dessert or a coffee break.

This is one of those all-occasion, anytime cakes. It’s called a coffee cake, so it has a built-in excuse to be eaten early in the day. Plus, it would serve proudly as a dessert for most any meal.

Now that I’ve made it, I’m wishing it hadn’t taken me so long to try it. It’s a lovely, delicate cake with a just-right amount of black cherry sweetness to make it even better. Of course, you can easily personalize this cake by substituting your favorite variety of jam. What’s your favorite?

Black Cherry Sour Cream Coffee Cake

Cook Time: 60 minutes

Yield: 10-12 servings

Black Cherry Sour Cream Coffee Cake


  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 & 1/2 cups granulated sugar
  • 2 large eggs, at room temperature
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 3/4 cup black cherry jam
  • confectioners' sugar


Preheat oven to 350°. Grease and flour a 10-inch Bundt pan.

Whisk together flour, baking powder, and salt. Set aside.

Beat butter until light and creamy. Add sugar and beat until fluffy. Add eggs, one at a time, mixing well after each addition. Mix in sour cream and vanilla, beating until smooth. Gradually add flour mixture, mixing just until blended.

Transfer 1/2 cup of batter to a small bowl. Stir in jam, mixing well. Set aside.

Pour remaining batter into prepared pan and smooth top. Make a 1-inch trough in the center of the batter all the way around the pan. Spoon batter/jam mixture into trough, spreading evenly.

Bake for 1 hour, or until a pick inserted into the center comes out clean and the cake begins pulling away from the edges of the pan.

Cool cake in pan for about 15 minutes. Then, invert onto a wire rack to cool completely.

Dust with confectioners' sugar before serving.


Recipe adapted from Stonewall Kitchen.

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  1. This sounds amazing! I bet the tart, moist and sweet flavor combination from the cherries and sour cream is fabulous. I’ve been in a pomegranate mood lately so I would love to try it with that or even rhubarb! Thanks for sharing.

  2. Aww yeah! I need to get on this! Yum!

  3. How lovely! Coffee cakes are so versatile and always great for a crowd. Can’t wait to try this, pinned!

  4. I know what you mean about out-of-control bookmark lists!

    What a lovely looking cake and so very easy to make!

    There’s another bookmark…

  5. natalie June 20, 2012 Reply

    looks amazing…. i know exactly what you mean. i have cookbooks, along with 23948234 pages of printed recipes, 234982349234 bookmarks, and just as many “pins” …. some day…. maybe…. i will make them lol

  6. nick June 20, 2012 Reply

    ok so maybe i’m dumb, or just not totally awake (i’m missing my morning coffee)….

    but if you are putting the jam mixture on the top of the batter (so, the bottom of the cake) how does it become a layer at the top of the cake? o.O magic????

    • jennifer June 20, 2012 Reply

      Nick, it’s not so much magic as it is gravity. It sinks to the bottom of the pan, which is the top of the cake. All that jam is a lot heavier than cake batter. Actually, without mixing the jam with some of the batter, it would likely sink all the way down and create quite a mess.

  7. It’s beautiful!! I love a great coffee cake, it makes me feel okay to have it at 8:00 am 😉

  8. Jenny @ BAKE June 21, 2012 Reply

    This are my favourite type of cake, I love the addition of jam

  9. nick June 21, 2012 Reply

    thanks, jennifer :) i’m a converted skeptic.

  10. michelle June 21, 2012 Reply

    Hi Jennifer,
    looks wonderful, as always.
    Just wondering, do you think Nutella (my favorite jam, I guess) could work here as well? Or is it going to be too sweet?
    Thank you for a delightful blog!

    • jennifer June 22, 2012 Reply

      Michelle, it’s worth a shot. I think the flavor would be fine. I’d be more concerned about it sinking to the bottom.

  11. mary June 22, 2012 Reply

    Just made this with strawberry rhubarb jam (that’s what I had on hand) and it is wonderful! Mine baked in just 50 minutes and is perfectly baked… moist and light. Thank you for the recipe.

  12. NRS June 24, 2012 Reply

    Jennifer, how would you say this cake stores? Is it just as good day 2 as day 1? Thanks. Gonna try it next weekend.

  13. jennifer June 24, 2012 Reply

    NRS, it’s definitely just as good the second day. I stored it in an airtight container for 3 days.

  14. NRS June 29, 2012 Reply

    Finally found stonewall kitchen black cherry jam at the whole foods at time warner center. This cake is very very yum! thanks for the recipe!

  15. Leyla August 4, 2012 Reply

    Mmm thanks for the recipe! I made this with sour cherry jam instead, and used buttermilk inplace of sour cream (too lazy to go to the store) it came out yummy and cooked about 20 minutes early.

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