Cherry Cream Cheese Coffee Cake

Name: Cherry Cream Cheese Coffee Cake
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
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 large Eggland's Best 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 large Eggland's Best egg, lightly beaten; 1 can (21 ounces) cherry pie filling; 1/2 cup slivered almonds

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

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 large Eggland's Best 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 large Eggland's Best 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 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.

Nutrition Facts

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

Originally published as Cherry Cream Cheese Coffee Cake in Country Woman March/April 2005

Reviews

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Average Rating:

Janet

Mar 21, 2019

I have been making this coffee cake for various brunch activities at my church for years now. It has been the most popular of all of the various coffee cakes offered. I would recommend this for family or your guests. Most of the activities have been for about 100 guests.
lvarner

May 31, 2018

This coffee cakae was delicious! I loved it all - the cake, the filling, the topping, and the almonds. It was a wonderful mix of flavors and textures. I also like that it's baked in a springform pan - makes for a pretty presentation. This would be a great coffee cake to serve guests for breakfast or brunch.
CarolynAbe

Sep 23, 2017

I have made this coffee cake several times and it really deserves a 10 star!
Catherine M

Sep 28, 2016

Delicious, moist coffee cake. I added a little more almond extract but otherwise followed the recipe exactly. The presentation is very nice; people thought I had bought it from a bakery!
i_like_pie

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.
partsgal

Nov 23, 2014

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

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.
aug2295

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.
sauregurke

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.
rudylenak

Nov 5, 2012

super good