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. —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
Reviews
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.
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.
I have made this coffee cake several times and it really deserves a 10 star!
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!
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.
Have made this several times. It is delicious. I got it from my Taste of Home magazine a few years ago.
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.
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.
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.
super good