Cherry Cream Cheese Coffee Cake Recipe
Cherry Cream Cheese Coffee Cake Recipe photo by Taste of Home

Cherry Cream Cheese Coffee Cake Recipe

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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. —Linda Guiles, Belvidere, New Jersey
TOTAL TIME: Prep: 25 min. Bake: 50 min. + cooling
MAKES:8-10 servings
TOTAL TIME: Prep: 25 min. Bake: 50 min. + cooling
MAKES: 8-10 servings


  • 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
  • 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

Nutritional Facts

1 slice: 532 calories, 29g fat (16g saturated fat), 116mg cholesterol, 440mg sodium, 61g carbohydrate (36g sugars, 2g fiber), 8g protein


  1. 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. 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.
  3. 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.
Originally published as Cherry Cream Cheese Coffee Cake in Country Woman March/April 2005, p31

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Reviewed Feb. 7, 2016

"This same recipe is in Taste of Home December 2015 called Cherry Almond Coffee Cake with the variation of 2 1/2 c. of flour instead of 2 1/4 (maybe makes the dough less sticky?) and cherry preserves instead of cherry pie filling. I used a berry "fruit spread" which probably has less sugar, and it was delicious, although I then kind of wished for a bit of confectioner's sugar glaze, ha! I was searching for the Cherry Almond Coffee Cake to add to my recipe box, and this one came up instead."

Reviewed Nov. 23, 2014

"Have made this several times. It is delicious. I got it from my Taste of Home magazine a few years ago."

Reviewed Sep. 27, 2013

"This is one of my family?s favorite coffee cakes. I have made it several times for family gatherings. Everyone that has tried it, loves it. I also used blueberry filling and it turned out great. Thanks for sharing."

Reviewed Dec. 25, 2012

"I used pecans instead of almonds and baked this in a 13 x 9 pan. Tasty, and not too hard. I would use brown sugar in the topping next time."

Reviewed Dec. 9, 2012

"It is a fantastic cake. I made it for a party and every time they have a get together,they only want me to make this cake. I misplaced the recipe and I wanted to look for it again ,but to my surprise ,I just saw it on Facebook."

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