Cherry Cream Cheese Coffee Cake [Video]

Cherry Cream Cheese Coffee Cake is made with a cake layer topped with a cheesecake filling, juicy cherries, and a buttery crumb topping.

In addition to Coffee Cakes, we love Chocolate Cakes that are moist and tender like Chocolate Banana Bread, Chocolate Brownie Cake, and Chocolate Baileys Poke Cake. 

Cherry Cream Cheese Coffee Cake

There is no better way to start your day than with Cherry Cream Cheese Coffee Cake topped with a delicious, buttery crumb and a hot coffee. This lavish and divine baked good, is made with layers and layers of stuff that I absolutely love. With cherries popping up in the grocery stores, I just can’t help myself and use my favorite fruit in desserts.

Don’t worry, you can use frozen cherries in this recipe as well. You just have to thaw them and discard and water excess. I usually put mine into a colander for 1 hour. You can also you other fruits, berries would be perfect, or stone fruit like plums and peaches.

This Cherry Cream Cheese Coffee Cake is pure perfection. A layer of buttery cake topped with a cheesecake filling, fresh, juicy and sweet cherries, a buttery crumb and extra cherries. Wow!

Follow us on Pinterest for more delicious recipes!

What is Coffee Cake?

A Coffee Cake is usually a cake that can be served with coffee or its made with coffee. Usually, it should have a streusel topping and some spices like cinnamon.

Is there coffee in Coffee Cake?

Coffee cakes rarely contain coffee, mostly the contain spices, nuts, and feature a streusel or simple glaze topping.

How to store Cherry Cream Cheese Coffee Cake?

Freshly baked cake will last for about 3 to 4 days at normal room temperature. While you can store it in the refrigerator, for about 1 week, cover with foil or plastic wrap to prevent the cake from drying out.

How to Freeze a Coffee Cake:

1. First, let the cake fully cool.
2. Next, wrap it tightly in plastic freezer wrap.
3. After that, wrap it in a layer of aluminum foil or place it in freezer bags.
4. Thaw in the fridge before serving, you can cut individual slices and thaw them separately, while keeping the rest of the cake in the freezer.

It will maintain its best quality for about 2 to 3 months but will remain safe for consumption beyond that time.

Recipe Tips:

• Be careful not to over-bake the coffee cake. When you insert a toothpick into the cake, don’t pay attention at the cheesecake batter on it. Check if raw batter clings to it or just a few crumbs, in that case, the cake is done.
• You can use fresh or frozen cherries. If you use frozen cherries, make sure you thaw them, and after that discard excess water.
• The cheesecake layer is optional, you can skip it if you want to reduce the calories.
• The coffee cake can be done with other fruits or berries, like blueberries, blackberries, cranberries or raspberries.

MORE BRUNCH RECIPES:

• Blueberry Banana Bread
• Chocolate Banana Bread
• Chocolate Banana Muffins
• Cherry Lemon Danish Braid

Save Recipe

5 from 1 reviews

Cherry Cream Cheese Coffee Cake

Save Print Email Review

Author: Catalina Castravet Serves: 12 servings
Prep time: 20 minutes Cook time: 55 minutes Total time: 1 hr 15 mins

Ingredients

Cake Layer:

• 2½ cups  flour 
• 1 cup  sugar 
• 2 teaspoons  lemon zest 
• 1/2 cup  butter  (room temperature)
• 1 teaspoon  baking powder 
• ½ teaspoon  salt 
• 1  egg 
• 3/4 cup  sour cream 
• 1 tablespoon  vanilla extract 

Cheesecake Filling:

• 8 oz  cream cheese  (room temperature)
• 1/4 cup  sugar 
• 1  egg 
• 1 tablespoon  vanilla extract 
• 2 cups  pitted cherries  (fresh or frozen*)

Crumb Topping:

• 1½ cup  sugar 
• ½ teaspoon  salt 
• 1 cup  unsalted butter  (melted)
• 2½ cups  all-purpose flour 

Instructions

1. Preheat oven to 350 degrees F.

2. Grease the bottom and sides of a 9x13 baking pan and line it with parchment paper, overhanging on the edges for easy removal of the cake.

3. In a large bowl combine flour, lemon zest, baking powder, salt and set aside.

4. In the bowl of an electric mixer, cream together butter and sugar for 1-2 minutes, until light and fluffy. Scrape the sides and bottom of the bowl with a spatula, whisk in egg, sour cream and vanilla extract.

5. On low speed add the dry ingredients. Press mixture into prepared pan.

Cheesecake Filling:

1. Combine softened cream cheese with sugar, add egg, vanilla extract and whisk until well mixed. Pour over the cake layer and spread it evenly.

2. Top with 1 cup of cherries.

Crumb Topping:

1. In a medium bowl combine sugar, salt and flour, pour melted butter over the ingredients and mix with a fork until well combined and large crumbs are still visible. Top the cake with the crumb mixture and remaining 1 cup of cherries.

2. Bake 50-55 minutes or until a toothpick inserted into the center of the cake comes out clean. Rotate cake mid baking for uniform baking.
3. Cool completely before cutting and serving.

Notes:

*If using frozen cherries, the cherries must be thawed and placed into a colander for a few hours to remove any water excess. Before adding them to the cake, pat them with a paper towel to remove as much water as possible.

Calories: 652 Carbohydrates: 91 Protein: 8 Fat: 29 Saturated Fat: 14 Cholesterol: 83 Sodium: 530 Potassium: 271 Fiber: 3 Sugar: 50 Vitamin A: 1068 Vitamin C: 2 Calcium: 113 Iron: 3

Save Recipe