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Cherry Cream Cheese Coffee Cake

 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


  • 2-1/4 cups King Arthur Unbleached 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


  • 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

2 of 2

Cherry Cream Cheese Coffee Cake (continued)

Directions (continued)

  • removable bottom.
  • 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.
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.