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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.
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 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 Bread Machine Method here.
Photo by Barbara Bakes.

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Review & Comments

Ivette | Reply

5 stars
This recipe is excellent! Even without icing for less sugar for health reasons it’s very delicious and so soft.

Christa | Reply

5 stars
Love the Cherry ‘n Cheese Lattice Coffee Cake. I made it exactly like this, but changed the filling to cheese and apples with raisins and walnuts. Yummy

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