May 19, 2016

Cherry Cream Cheese Coffee Cake

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

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 or maybe tea, or even hot chocolate! That would be a perfect morning, only if I still had any Cherry Cream Cheese Coffee Cake leftovers, alas, good things don’t last too much and the cake is completely gone.

This Cherry Cream Cheese Coffee Cake is divine, 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.

Tell me please you love cherries too! I absolutely loathe them, I can eat pounds and pounds of cherries in one day. I am completely addicted to them, and I love every second of it. 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!

And the crumb! OMG that crumb topping is fabulous, buttery and sweet with juicy cherries. Each bite of this Cherry Cream Cheese Coffee Cake is just perfect, the cake layer, the cheesecake layer, cherries and crumb topping is one delicious combo to get in every single bite.

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This Cherry Cream Cheese Coffee Cake is worth waking up to! A coffee cake that can be easily passed as a scrumptious dessert!

Cherry Cream Cheese Coffee Cake

Recipe Type: Coffee Cake

Cuisine: American

Author: Katalina Kastravet

Prep time: 20 mins

Cook time: 55 mins

Total time: 1 hour 15 mins

Serves: 1 cake

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

Ingredients

[b]Cake Layer:[/b]
2 1/2 cups flour
1 cup sugar
2 teaspoons lemon zest
1/2 cup / 1 stick / 113 grams butter, room temperature
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
3/4 cup sour cream
1 tablespoon vanilla extract
[b]Cheesecake Filling:[/b]
8 oz cream cheese, room temperature
1/4 cup sugar
1 egg
1 tablespoon vanilla extract
20 ounces pitted cherries, fresh or frozen*
[b]Crumb Topping:[/b]
1 1/2 cup sugar
1/2 teaspoon salt
1 cup / 2 sticks / 226 grams unsalted butter, melted
2 1/2 cups all-purpose flour

Instructions

Preheat oven to 350 degrees.
Grease the bottom and sides of a 9×8 baking pan and line it with parchment paper, overhanging on the edges for easy removal of the cake.
In a large bowl combine flour, lemon zest, baking powder, salt and set aside.
In the bowl of an electric mixer, cream together butter and sugar for 1-2 minutes, until light and fluffy. Scrape the sides of the bowl with a spatula, mix in egg, sour cream and vanilla extract.
On low speed add the dry ingredients. Press mixture into prepared pan.
[b]Cheesecake Filling:[/b]
Combine softened cream cheese, egg, vanilla extract and sugar until well mixed. Pour over the crust. Top with 2/3 of the cherries.
[b]Crumb Topping:[/b]
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 cherries.
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.
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.

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posted by Catalina Castravet on May 19, 2016

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