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Cherry Cream Cheese Coffee Cake Recipe

Cherry Cream Cheese Coffee Cake Recipe

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 YIELD:8-10 servings

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

  • 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.

Nutritional Facts

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

Reviews for Cherry Cream Cheese Coffee Cake

Sort By :
MY REVIEW
i_like_pie
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."

MY REVIEW
partsgal
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."

MY REVIEW
yuehching
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."

MY REVIEW
aug2295
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."

MY REVIEW
sauregurke
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."

MY REVIEW
rudylenak
Reviewed Nov. 5, 2012

"super good"

MY REVIEW
bakingbutterfly
Reviewed Jul. 17, 2012

"this is amazing. i made it for my birthday, instead of a frosted cake. i pared it with a nutty ice cream and it was great. i was a little unsure at first because i don't typically like cherry pie filling but, i was very pleased with how good it was in this. next time i think peaches or apples would be good... I'll have to try it and write another review."

MY REVIEW
kodysix
Reviewed Nov. 29, 2011

"our family asks for this cheese coffee cake often its very good"

MY REVIEW
parksville
Reviewed Jul. 27, 2011

"This cake is EXCELLENT. Easy to make, lots of flavour - a keeper recipe. I served it w/ some whipped cream on the side and our dinner guests absolutely loved it!"

MY REVIEW
selein
Reviewed Apr. 28, 2011

"This is the best recipe I've found in five + years of Taste of Home subscriptions! Will make again and again.

Tweaking the recipe: Next time I will add an extra half-teaspoon of almond extract to the batter. I baked mine for the full 60 minutes because it didn't seem like the center had set. What I was actually seeing was the hot cherry filling - and it never sets (!) so I overbaked mine a little. Nonetheless we loved it. I used parchment paper in the bottom of the springform pan and closed the side latch after the paper was in place. Then I trimmed the excess paper off the outside. I did not line the sides of the form. The coffee cake came out of the form nicely after cooling.
This can be served as an evening dessert or would be a great addition to a nice brunch or just a cup of coffee. It is not overly sweet and has just a hint of almond. The overall results are equal to any good bakery or coffee house. The recipe is well written and easy to make."

MY REVIEW
shankoene
Reviewed Nov. 19, 2010

"I can see why this was a contest winner. I didn't change a thing. It was phenomenal!"

MY REVIEW
sauregurke
Reviewed Jul. 3, 2010

"A great looking,wonderful tasting coffee cake.The next time I will make is with a different pie filling.yes the dough is very sticky,but I used a spatula for the dough,to make it even in the baking pan I also used the spatula for the filling and the and the pie filling."

MY REVIEW
wilkeel
Reviewed May. 4, 2010

"This is a great coffee cake, We just loved it so much that the next one I made was with Blueberry Pie Filling , And it was just wonderful . As far as pressing the dough into the pan, I used the back of a spoon and this workes out very well . YUMMY ! !"

MY REVIEW
tkarinas
Reviewed Dec. 1, 2009

"This cake is absolutely excellent and a real family favourite. My children love it and we will be making it many more times."

MY REVIEW
FamilyCorner
Reviewed Oct. 27, 2008

"Very tasty, but you should probably have mentioned how incredibly sticky the crust dough is. UGH! press it into the pan? I don't think so. LOL Next time I will use latex gloves."

MY REVIEW
red_savage1
Reviewed Jun. 1, 2008

"

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.

SERVINGS

8-10

 

 

METHOD

Baked

PREP

25 min.

COOK

50 min.

TOTAL

75 min.

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.
    For filling, in a large mixing 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.
"

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