Cherry Cream Cheese Coffee Cake

Cherry Cream Cheese Coffee Cake is a delicious combination sour cream coffee cake with a layer of sweetened lemony cream cheese, cherry pie filling, topped with more sour cream coffee cake, and a vanilla infused almond topping.

Cherry Coffee Cake is delicious for breakfast, brunch, mid afternoon snacking, or of course dessert.

Writing about this Cherry Cream Cheese Coffee Cake is like pure torture. I was only able to enjoy one slice yesterday morning for breakfast plus or minus a few bites off of Colt's if he happened to sit down next to me Sunday night. Surely I was shorted my fill.

When I left Monday afternoon there was about 1/4 of the cake left but Lorna polished that off the minute we walked out the door and then pretended it was an itty bitty piece when her brother's complained she didn't share.

It was like food wars in our house, and somehow I always end up loosing.

I might have to make another one just to subdue the cravings of the creamy cream cheese meets cherry filling all wrapped up in a nice cozy lemon and vanilla scented cake then topped with a vanilla scented crunchy, sugary, almond topping. Oh so good!

If your looking for something to take to your next holiday gathering this is the perfect choice. It makes a fabulous breakfast or brunch item because the cakes not too sweet or dense but the perfect texture to pair with the cream cheese and cherries, a fabulous dessert choice for a dinner party or just a special treat! 

Sorry to repeat myself, but it Cherry Coffee Cake was sooo delicious.

Combine:

• 1/4 cup Granulated Sugar
• 1 1/2 teaspoons Pure Vanilla Extra

Until well combined.

Add 1/2 cup Sliced Almonds, and stir well. Set aside.

Cream together:

• 10 tablespoons Cold Butter
• 1 1/4 cup Sugar
• 2 teaspoons Lemon Zest

Until light and fluffy.

Add 4 whole Eggs one at a time beating well between each addition and scraping sides of bowl as needed.

This helps to create a nice light cake.

Add:

• 1 tablespoon Vanilla
• 1 1/8 teaspoon Baking Soda
• 1 1/8 teaspoon Baking Powder
• 1 teaspoon Salt

Mix until well combined. I hate sifting flour so this makes it so the baking soda and powder are evenly combined without having to sift everything together.

Add all of the 2 1/4 cup All-Purpose Flour and 1 1/4 cups Sour Cream to the Cherry Coffee Cake batter, and mix on low speed just until combined.

Be careful not to over mix or the flour will develop to much gluten resulting in a tough cake.

Once mixed measure 1 1/2 cups cake batter and set aside.

To make Cream Cheese Filling for Cherry Coffee Cake combine:

• 8 ounces Room Temperature Cream Cheese
• 3 teaspoons Lemon Juice
• 1 teaspoon Vanilla Extract
• 2 tablespoons Sugar

Mix until smooth and creamy.

Butter a tube pan well and then add remaining cake batter to pan.

Top with cream cheese mixture, leaving a 3/4"-1" gap around outside and inside of pan.

Spoon 1 cup cherry pie filling evenly over the top of cream cheese. Try to keep a 3/4"-1" gap around the inside and outside of pan so the top layer of cake can seal the filling in around the edges.

Cover with remaining 1 1/2 cups cake batter. Tap a few times on the counter to dislodge any air bubbles.

Top cake evenly with vanilla scented sugar/sliced almond mixture. Gently press almond mixture into cake to adhere.

Bake in a 350 degree preheated oven for 45-50 minutes. Cake is done when it is firm, light brown and a toothpick inserted into the center of cake comes out clean. Cool cake in pan 1 hour.

Using a thin knife gently trace around outside and inside edge of cake to help loosen edge. Invert cake gently onto a plate.

Remove from pan and allow cake to finish cooling on a wire rack.

Oh what I would do for just one more slice of Cherry Coffee Cake with Cream Cheese Filling and Almond Sugar Topping.

Oh so good.. I'm off to locate a pair of expandable waist pants! Thank the lord for whoever invented yoga pants!

A few more favorite Coffee Cake recipes you might like are:

• Apple Coffee Cake
• Strawberry Rhubarb Coffee Cake
• Blueberry Coffee Cake
• Cranberry Orange Coffee Cake

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Dessert, Brunch, Coffeecake

American

Yield: 12

Author: Serena Bakes Simply From Scratch

Cherry Cream Cheese Coffee Cake

Cherry Coffee Cake with a Cream Cheese Filling and Almond Sugar Topping from Serena Bakes Simply From Scratch.

Prep time: 25 MinCook time: 50 MinTotal time: 1 H & 15 M

Ingredients

Vanilla Sugar Almond Topping

• 1/4 cup Granulated Sugar
• 1 1/2 teaspoons Pure Vanilla Extract
• 1/2 cup Sliced Almonds

Coffeecake

• 10 Tablespoons Butter, Cold
• 1 1/4 cups Granulated Sugar
• 2 teaspoons Lemon Zest
• 4 whole Eggs
• 1 tablespoon Pure Vanilla Extract
• 1 1/8 teaspoons Baking Soda
• 1 1/8 teaspoons Baking Powder
• 1 teaspoon Salt
• 2 1/4 cups All-Purpose Flour or Whole Wheat Pastry Flour
• 1 1/4 cup Sour Cream

Cherry Cream Cheese Filling

• 8 Ounces Cream Cheese, Softened
• 1 teaspoon Vanilla
• 3 teaspoons Fresh Lemon juice
• 2 tablespoon Granulated Sugar
• 1 cup Cherry Pie Filling

Instructions

1. Preheat oven to 350 degrees.
2. Grease a 10 inch tub pan well with butter or shortening. Set aside.

Vanilla Sugar Almond Topping

1. In a small bowl combine sugar and vanilla and mix until well combined. Add sliced almonds, stir well and set aside.

Coffeecake

1. In a large bowl cream butter, sugar, and lemon zest until light and fluffy. Scrape sides of bowl.
2. Add eggs one at a time beating throughly between each addition.
3. Add vanilla, baking soda, baking powder, and sea salt. Mix on low speed until throughly incorporated.
4. Add flour and sour cream mix on low speed until just combined being careful not to over mix.
5. Set 1 1/2 cups batter aside.
6. Place remaining batter into greased tube pan.

Cream Cheese Filling

1. Mix cream cheese, vanilla, lemon juice, and 2 tablespoons sugar until well combined, creamy and smooth.
2. Spoon cream cheese mixture evenly over the center of cake batter leaving a 3/4 inch to 1 inch gap around the inside and out side edge of pan.
3. Spoon cherry pie filling evenly over the top of cream cheese layer still leaving a 3/4 inch to 1 inch gap around the edge to allow the cake to seal closed when baked.
4. Spread remaining 1 1/2 cup cake batter over the top of cake. Spread all the way to edge to seal. Tap pan gently 3 times to dislodge any air bubbles.
5. Sprinkle Vanilla Sugar Almond mixture evenly over the top of coffee cake and press down gently to adhere to cake.
6. Bake for 45-50 minutes, or until coffee cake is lightly brown, firm to the touch, and when a tooth pick inserted into the center of cake comes out without cake batter adhering to it.
7. Cool cake in pan for 1 hour.
8. Carefully run a thin knife around the edge and center of cake to loosen. Invert cake gently onto plate.
9. Remove cake from pan and finish cooling on a cooling rack.

Nutrition Facts

Calories

445.35

Fat

23.84 g

Sat. Fat

14.19 g

Carbs

51.97 g

Fiber

0.79 g

Net carbs

51.18 g

Sugar

28.20 g

Protein

5.94 g

Sodium

549.58 mg

Cholesterol

122.20 mg

Calories are estimated.

https://www.serenabakessimplyfromscratch.com/2013/12/cherry-cream-cheese-coffee-cake.html

© 2013 Serena Bakes Simply From Scratch

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