Cherry-Cream Cheese Coffee Cake

Brunch / Tuesday, October 18th, 2011

Last year, Jeff and I were so busy around the holidays that I didn’t even decorate the house.

So, this year, I am all over it.

Christmas shopping? Already started.

Baking supplies? In the pantry.

And today, I’m starting the Big Holiday Clean. It’s like spring cleaning, but with cider instead of profanity.

How has a slacker like me become such a glowing beacon of productivity? I’ve finally embraced the truth that, if it isn’t fun, it won’t get done. So, I made myself a crazy-decadent, pre-cleaning breakfast: a Cherry-Cream Cheese Coffee Cake.

This is the sort of thing that would be perfect for a holiday brunch or office potluck. A buttery, almond-scented cake topped with layers of cream cheese, cherry pie filling, streusel and slivered almonds that give every bite a nice crunch.

Let it chill in the fridge overnight, and have your friends over the next morning to shop online in your PJs and high-five each other.

What’s fun gets done.

Cherry Cream Cheese Coffee Cake

Reprinted with permission from “Taste of Home Baking”

Yield: 8 to 10 servings


  • 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 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
  1. Preheat the oven to 350 degrees F.
  2. In a large bowl, combine the flour and sugar. Cut in butter until crumbly. Reserve 3/4 cup crumb mixture. Add baking powder, baking soda and salt to remaining crumb mixture. Stir in egg, sour cream and almond extract until blended. Press onto bottom and 1 inch up the sides of an ungreased 9-inch springform pan with removable bottom.
  3. For filling, in a bowl, beat cream cheese and sugar for 1 minute. Add egg; beat just until combined. Spread over crust. Carefully top with pie filling. Top with almonds and reserved crumb mixture.
  4. Bake for 50-60 minutes, or until center is set. Cool on a wire rack. Carefully run a knife around the edge of pan to loosen; remove sides of pan. Store in the refrigerator.

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