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Featured Image for post Cherry 'n Cheese Lattice Coffeecake
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4.60 from 10 votes

Cherry ‘n’ Cheese Lattice Coffeecake

Cook Time35 minutes
Total Time35 minutes
Course: Sweet Rolls
Keyword: baking, Breakfast, food
Author: Barbara Schieving



  • 3 cups bread flour
  • 1 ½ teaspoon salt
  • 3 tablespoons sugar
  • 2 ¼ teaspoons 1 package active dry yeast*
  • ¼ cup water
  • ½ cup sour cream
  • 3 tablespoons butter
  • 2 eggs
  • 1 teaspoon vanilla


  • 6 oz. two 3 oz. packages cream cheese, room temperature
  • 1 egg
  • 1 tablespoon sugar
  • teaspoon salt
  • 1 can 1 lb. 5 oz. cherry pie filling


  • 2 to 3 tablespoons water
  • 1 ¼ cup powdered sugar


  • In mixing bowl, combine yeast, 1 cup flour, salt and sugar. Heat water, sour cream and butter to 120º to 130º F; add to dry ingredients. With mixer, beat 2 to 3 minutes on medium speed. Add eggs and vanilla; beat 1 minute. Gradually add remaining flour by hand or with a mixer that has dough hook(s); knead for 5 to 7 minutes until smooth and elastic. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe, approximately 30 to 40 minutes.
  • To prepare filling, cream together cream cheese, egg, sugar, and salt. Set aside
  • Punch down dough and divide in half. On a lightly floured surface, roll each half to a 12 x 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 coffeecake 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 coffeecake on greased baking sheet. Cover; let rise until indentation remains after lightly touching the side of the coffeecake, approximately 30 minutes.
  • Preheat oven to 350º. Bake in preheated over 30 to 35 minutes. Cool on wire rack. Drizzle with icing; place a few cherries on small lattice openings to decorate coffeecake.


*You can substitute Instant (fast-rising) yeast in place of Active Dry Yeast.