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Bread Machine Cherry and Cream Cheese Lattice Coffee Cake

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. Make dough in a 1 1/2-pound bread machine.
Yield 2 coffee cakes




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


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


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


  • Make the dough: Have liquid ingredients at 80ºF and all other ingredients at room temperature. Place dough ingredients in pan in the order recommended by manufacturer. Select dough/manual cycle. Do not use the delay timer. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. When cycle is complete, go to next step.
  • 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 12×17-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 Traditional Bread Making Method here.
 Photo by Barbara Bakes.

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Review & Comments

Joyce Carlson | Reply

Can I make the coffee cake at night and bake it in the morning.?

Red Star Yeast | Reply

Hi Joyce,

If you want you could follow the traditional method Cherry and Cream Cheese Lattice Coffee Cake. Reduce your temperature of your water, sour cream and butter to 100-110F. Then do the first proof in step 3 in your refrigerator. If you were to form the final Danish and proof it overnight you will see bleeding of the fruit into the dough and may have issues with your second rise.

Happy Baking!

Happy Baking,

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