Cherry Cream Cheese Coffee Cake
- Ready In:
- 1hr 30mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
-
Cake
- 532.32 ml all-purpose flour
- 177.44 ml sugar
- 177.44 ml cold butter, cubed
- 2.46 ml baking soda
- 2.46 ml baking powder
- 2.46 ml salt
- 1 egg, lightly beaten
- 177.44 ml sour cream
- 4.92 ml almond extract
-
Filling
- 226.79 g package cream cheese, softened
- 59.14 ml sugar
- 1 egg, slightly beaten
- 595.33 g can cherry pie filling
- 118.29 ml slivered almonds
directions
- Preheat oven to 350°F.
-
For cake:
- Combine flour and sugar.
- Cut in butter until crumbly.
- Reserve 3/4 cup of crumble mixture.
- With remaining crumble mixture, add baking soda, baking powder, and salt.
- Stir in egg, sour cream, and almond extract until blended.
- Press into the bottom and 1" up the sides of an ungreased springform 9" pan with a removable bottom.
-
Prepare filling:
- In a large bowl, beat cream cheese and sugar one minute.
- Add egg, mix well.
- Spread over cake in bottom of pan.
- Carefully top with cherry pie filling.
- Sprinkle with almonds and reserved crumble mixture.
- Bake for 50-60 minutes or until center is set.
- Cool on a rack 15-20 minutes.
- Carefully run a knife around the edge of the pan to loosen.
- Remove bottom and slide cake out of pan.
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