Cream Cheese Almond Coffee Cake

"An adopted recipe, I have made this ahead when having company over for and easy breakfast. Original Intro: A great moist coffee cake."
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by gailanng photo by gailanng
Ready In:
50mins
Ingredients:
17
Yields:
1 9x13 cake pan
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ingredients

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directions

  • Preheat oven to 350.
  • Spray a 9 x 13 cake pan.
  • Cream butter, sugar and cream cheese very well until smooth.
  • Add eggs, one at a time, scraping down as needed add vanilla and mix inches.
  • Sift together dry ingredients and add alternately with milk.
  • Stir in cherries.
  • Spread into cake pan, smooth top Mix topping ingredients (excluding almonds) together.
  • Sprinkle almonds then topping over batter.
  • Press lightly.
  • Bake until tests done.

Questions & Replies

default avatar
  1. Diona B.
    Its says add dried cherries but doesn't say chopped or whole?
     
  2. June S.
    It is called cream cheese almond coffee cake, but i see no mention of coffeee in the recipe, am i missing something??
     
  3. llm2000
    Is "bake until tests done" right? It says ready in 50 minutes, but how much of that is bake time? I just put this in the oven and had no idea what to set it for. I read the reviews and most are saying 30 minutes. I set it for 25 and will watch to see how close it comes to the 30 before adding the bake time to the recipe card. I've never ran across a recipe with no bake time. First time for everything! LOL
     
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Reviews

  1. ejnei
    Nice and moist. It didn't rise as much as I thought it would. I used dried cranberries. Easy to make. Plan to make it again. Thanks. Oops! Just realized that I forgot to add the almond extract! Sigh.UPDATE: i have now made this cake 3 times since my first review. I'm addicted! I now use dried cranberries and 1 1/4 tsp almond extract and bake it for 30 minutes in a 9X13 pan. It is the best coffee cake I have ever tasted. Next time, I may use chocolate chips instead of the dried fruit and see how that works.
     
  2. Jonathan Melendez
    One of the best cream cheese coffee cakes I've ever made. I could not stop eating it. I made it as directed with the dried cherrie and loved it so much. Will 100% be making it again!
     
  3. alinasls
    This was very good. The batter was out of this world, I almost wanted to just pull out a spoon and eat the unbaked batter, it tasted almost like a mousse or a frosting. DH wouldn't let me though, LOL. He absolutely loved the finished product (baked for 30 minutes). It was great, and the house smelled like heaven! Thank you, this is a keeper!
     
  4. Maven in the Making
    Fabulous! One of the best coffee cakes I've ever tasted. I made it the night before (just as written), baked it, cooled it, and covered it overnight. In the morning, the cinnamon crust wasn't as crispy anymore (which I expected). I warmed the oven up to 300 degrees and popped it in for about 10-15 minutes to warm through and crisp up the topping. Delicious! You wouldn't know it hadn't just been made and it made serving guests for an early breakfast SO much easier. It was so good - yummy flavor, perfect sweetness, moist, a nice tender crumb texture, and that delightful topping! I know I'm going to be making this recipe again and again. Thanks so much!
     
  5. MarySC
    The cake is light and fine-textured, only about an inch high, and took 30 minutes to bake. I doubled the topping but I won't next time, it was too sweet. I did not use fruit or nuts, but otherwise I followed the recipe exactly and there was a slight aftertaste that I can't explain. I think next time I will use a 9X9 pan with two layers each of cake and streusel and try dried cranberries in the middle-- I like a thicker coffee cake.
     
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Tweaks

  1. BakerGal2
    I live in a high altitude state and when I made this cake the first time, I followed all instructions and my cake fell. So, on the second try, I added 1/4 cup extra flour, mixed the milk with the cream cheese to lighten the cream cheese and folded it all together, not using a mixer at all. It came out perfect!
     
  2. Chef Leesha
    Our coffee guests devoured this! I used pecans instead of almonds, and dried cranberries instead of cherries. I also ended up subbing the milk for water because I didn't realize we were out until it was too late! Oops! Turned out great anyway!
     
  3. ejnei
    Nice and moist. It didn't rise as much as I thought it would. I used dried cranberries. Easy to make. Plan to make it again. Thanks. Oops! Just realized that I forgot to add the almond extract! Sigh.UPDATE: i have now made this cake 3 times since my first review. I'm addicted! I now use dried cranberries and 1 1/4 tsp almond extract and bake it for 30 minutes in a 9X13 pan. It is the best coffee cake I have ever tasted. Next time, I may use chocolate chips instead of the dried fruit and see how that works.
     
  4. Eldeevee
    We all really enjoyed this rich tasting coffee cake. The only change that I made was dried cranberries instead of dried cherries as I didn't have any on hand. The cake cooked for 30 minutes in my oven. Thanks so much for posting.
     
  5. Bevinda
    Excellent! I made this for tea, and DH absolutely loved it. We had some guests drop in unexpectedly, and they couldn't stop raving about it either. The only changes I made were to use oil instead of butter and to use dried apricots instead of cherries. Will definitely make this again and again.
     

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