Print Options

 
 
 Print
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 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.