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Glazed Cherry Donut Coffeecake


Submitted by: Marcy Goldman

This recipe gives you all the great taste of a doughnut shop classic but no fuss or bother or staling!


  • 1/2 c. maraschino cherries finely minced
  • 2 c. all-purpose flour
  • 3/4 c. unsalted butter or shortening (one with no trans fat)
  • 1 1/2 c. sugar
  • 1/4 tsp. salt
  • 2 3/4 tsp. Clabber Girl Baking Powder
  • 3/4 c. milk
  • 2 lg. eggs
  • 1 tsp. pure vanilla extract
  • 1 tsp. cherry extract
  • 1/4 tsp. pure almond extract
  • glaze
  • 1 c. confectioner's sugar
  • 1 tbsp. unsalted butter softened
  • 1 tsp. cherry extract
  • milk or cherry juice, as required


Preheat oven to 350 F. Spray 9-inch square layer cake pan - OR - one doughnut tin with non-stick cooking spray. Line a baking sheet with parchment paper.

Drain the cherries, mince them and set aside. In a mixer or food processor, cream the butter and sugar well. Add in eggs and extracts, and blend well. Fold in dry ingredients, drizzling in milk, to make a smooth batter. Make sure no unmixed sugar/butter remains. Hand mix in the minced cherries. Spoon batter into prepared pan.

Bake for 35-45 minutes until cake tests done by springing back when lightly touched with fingertips.

For the glaze, in a small bowl, whisk together the powdered's sugar, butter, cherry extract, and cherry syrup (or milk) to make a loose glaze. Pour some over cake to cover top. Let set.