Cherry Cream Cheese Coffee Cake is made with a cake layer topped with a cheesecake filling, juicy cherries and a buttery crumb topping.
Preheat oven to 350 degrees F.
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.
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.
Combine softened cream cheese with sugar, add egg, vanilla extract and whisk until well mixed. Pour over the cake layer and spread it evenly.
Top with 1 cup of cherries.
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.
*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.