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Cherry and Cream Cheese Lattice Coffee Cake

A sweet bread dough filled with cream cheese and cherries, “braided” and baked until it’s golden brown, then finished with sweet icing drizzled prettily over the coffee cake.
Cherry and Cream Cheese Lattice Coffee Cake
Yield 2 coffee cakes



  • 3 cups all-purpose flour, divided
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry
  • 3 tablespoons granulated sugar
  • 1 1/2 teaspoons table salt
  • 1/4 cup water
  • 1/2 cup sour cream
  • 3 tablespoon butter
  • 2 large eggs
  • 1 teaspoon vanilla


  • 6 ounces cream cheese (room temperature)
  • 1 large egg
  • 1 tablespoon granulated sugar
  • 1/8 teaspoon table salt
  • 1 (21oz) can cherry pie filling


  • 2 to 3 tablespoons water
  • 1 1/4 cup powdered sugar


  • In stand mixer bowl, add 1 cup flour, yeast, sugar and salt; mix well. In saucepan or microwave-safe dish, heat water, sour cream and butter to 120-130°F (butter does not need to melt). Add to flour mixture. Using a paddle attachment, blend on medium speed for 2 to 3 minutes. Add eggs and vanilla; beat 1 minute.
  • Switch to dough hook attachment. Gradually stir in enough of the remaining 2 cups of flour to make a firm dough. Knead until smooth and elastic, about 5 to 7 minutes.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
  • Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 30 to 40 minutes.
  • Prepare filling: cream together cream cheese, egg, sugar, and salt.
  • Punch down dough and divide in half. On a lightly floured surface, roll each half to a 12x17-inch rectangle. Spread half of filling lengthwise over center third of dough. Top with approximately half of pie filling. (Save a few cherries from filling to decorate coffee cake after it is baked.) On each long side, cut 1-inch wide strips, 2 inches long. Starting at one end, fold strips at an angle across filling, alternately from side to side. Place coffee cake on greased baking sheet. Cover; let rise until indentation remains after lightly touching the side of the coffee cake, approximately 30 minutes.
  • Preheat oven to 350°F.
  • Bake in preheated oven 30 to 35 minutes. Cool on wire rack.
  • Prepare icing: Mix water and powdered sugar together. Add more/less powdered sugar to achieve desired consistency. Drizzle cooled coffee cake with icing; place a few cherries on small lattice openings to decorate.


Get Bread Machine Method here.
Photo by Barbara Bakes.