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Cherry Cream Cheese Coffee Cake

You'll like the texture of this tender coffee cake. The sour cream pairs well with the cherries, and the crunchy almonds make a nice accent. With a sweet streusel topping, it's hard to eat only one slice.

8-10 ServingsPrep: 25 min. Bake: 50 min. + cooling

Ingredients

2-1/4 cups all-purpose flour
3/4 cup sugar
3/4 cup cold butter, cubed
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg, lightly beaten
3/4 cup sour cream
1 teaspoon almond extract
FILLING:
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1 egg, lightly beaten
1 can (21 ounces) cherry pie filling
1/2 cup slivered almonds

Directions

In a large bowl, combine flour and sugar. Cut in butter until
crumbly. Reserve 3/4 cup crumb mixture. Add the baking powder,
baking soda and salt to remaining crumb mixture. Stir in the egg,
sour cream and almond extract until blended. Press onto the bottom
and 1 in. up the sides of an ungreased 9-in. springform pan with
removable bottom.

2 of 2

Cherry Cream Cheese Coffee Cake (continued)

Directions (continued)

For filling, in a large bowl, beat cream cheese and sugar for 1
minute. Add egg; beat just until combined. Spread over crust.
Carefully top with pie filling. Sprinkle with almonds and reserved
crumb mixture.
Bake at 350° for 50-60 minutes or until center is set. Cool on a
wire rack. Carefully run a knife around edge of pan to loosen;
remove sides of pan. Store in the refrigerator. Yield: 8-10
servings.

Nutrition Facts: 1 serving (1 slice) equals 532 calories, 29 g fat (16 g saturated fat), 116 mg cholesterol, 440 mg sodium, 61 g carbohydrate, 2 g fiber, 8 g protein.