cherry cream cheese coffee cake

I think the bakery section of the supermarket has its own gravitational force. Somehow I always end up staring at all the baked goods, longing after what I know I shouldn’t have.  The gooey butter cake. The fresh baked loaves of bread. The cherry cream cheese coffee cake.

So, instead of spending an outrageous amount of money on something I could just as easily make myself, I decided to make that coffee cake myself. On the plus side, I actually know what’s going into this one, unlike the store-bought kind.

Enjoy the gooey goodness of this breakfast classic!

Cherry Cream Cheese Coffee Cake

Adapted from Taste of Home
Makes 10 Servings

Ingredients:
For the cake:

2 ¼ c. all purpose flour
¾ c. granulated sugar
¾ cold unsalted butter, cubed
½ tsp. baking power
½ tsp. baking soda
½ tsp. salt
1 egg, lightly beaten
¾ c. sour cream
1 ½ tsp. vanilla extract

For the filling:

8 oz. cream cheese, softened
3/4 c. granulated sugar, divided
1 egg, lightly beaten

1 ¼ lb. dark sweet cherries, pitted
¼ c. water
1 tbsp. lemon juice
2 tbsp. cornstarch
(substitute cherries, water, lemon juice, cornstarch, and ½ c. sugar for 1 21-oz. can pre-made cherry pie filling)

Preheat oven to 350 degrees Fahrenheit.

In a medium saucepan, combine cherries, water, lemon juice, cornstarch, and ½ c. sugar. Bring to a boil. Reduce heat to low and simmer 10 minutes, stirring frequently. Remove from heat and allow to cool.

In a large bowl, combine flour and sugar. Cut in butter until pea-sized pieces are formed and consistent. Set ¾ c. of this mixture aside. Mix in baking soda, baking powder, and salt to the large portion. Add egg, sour cream, and vanilla extract. Mix until well-combined. Press cake mixture into the bottom of a 9-inch springform pan. Push 1 inch up the sides. Make sure all portions are even.

With an electric mixer, beat cream cheese until smooth and fluffy. Add sugar and beat for 1 minute. Add egg and beat until combined. Spread this mixture over the bottom of the crust in the pan. Make sure this is in an even layer. Dollop cherry mixture around the top of the cream cheese mixture, being sure not to mix the two layers. Sprinkle the remaining 3/4 c. flour, sugar, and butter mixture over the top.

Bake for 50-60 minutes in the preheated oven, until center is set. Cool on a wire rack. Remove sides of pan. Store in the refrigerator.

About these ads

6 thoughts on “cherry cream cheese coffee cake

  1. moi

    Just read your recipe… you posted: “Set ¾ c. of this mixture aside,” and didn’t indicate what to do. Is it trash? Or… do you, “Mix in baking soda, baking powder, and salt to the large portion. Add egg, sour cream, and vanilla extract. Mix until well-combined,” with that portion? Or… do you, “Mix in baking soda, baking powder, and salt to the large portion. Add egg, sour cream, and vanilla extract. Mix until well-combined,” into the other portion.

    I am guessing no one actually tried to follow this recipe.

    Reply
    1. Colleen Post author

      Hi, moi. Thanks for letting me know about the problem with the recipe. I appreciate it when anyone brings problems like this to my attention since sometimes they can be hard to catch by myself without people alerting me to the issue at hand. I have just fixed the recipe. The remaining 3/4 cup of the flour/butter/sugar mixture should be sprinkled on top of the cake before baking. Again, thank you and I hope you enjoy the coffee cake if you should decide to make this yourself.

      Reply

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s