This rich cherry cream cheese coffee cake has layers of soft cake, creamy cheesecake, sweet cherry pie filling, and a topping of crumbly streusel and crunchy almonds
Why this recipe works
Cherry cream cheese coffee cake is subtly sweet and the perfect morning pick-me-up alongside your morning cup of coffee or tea. Combing cherry pie filling, cake, and cheesecake this little cake has a small piece of each decadent dessert all wrapped into one.
This cherry coffee cake reminds me just how much I love any type of breakfast sweet treat. Just like my Blueberry Breakfast Cake, you’ll want more than one piece.
Ingredients You Will Need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitute Suggestions
CRUST – This is a very sticky batter which will make it difficult for you to press down in the pan. I would suggest wearing latex gloves to avoid a sticky mess all over your hands, plus it will help you spread it easier.
FILLING – You can try this recipe with any flavor of pie filling like blueberry, blackberry, strawberry, or raspberry. You can also use homemade cherry pie filling.
How To Make Cherry Cream Cheese Coffee Cake
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- In a large bowl, combine flour and sugar. Cut in butter until crumbly. Reserve 3/4 cup crumb mixture. Add the baking powder, baking soda, and salt to the remaining crumb mixture. Stir in the egg, sour cream and almond extract until blended.
- Press the mixture onto the bottom and 1 inch up the sides of an un-greased 9 inch springform pan with removable bottom.
EXPERT TIP – The crust on this cake is quite thick. Press the crumb mixture down well into the pan to flatten it for a slightly less thick crust. - In the bowl of a stand mixer, beat cream cheese and sugar for 1 minute. (you can use a hand mixer as well). Add egg, beating just until combined. Spread cream cheese mixture over crust. Carefully top with pie filling.
- Sprinkle with almonds and reserved crumb mixture.
- Bake at 350° F for 50-60 minutes or until the center is set. Cool on a wire rack.
- Once cooled, carefully run a knife around the edge of the pan to loosen it then remove the sides of the pan. Store in the refrigerator.
Frequently Asked Questions & Expert Tips
Yes, you can freeze this cake. To do so, wrap the fully cooled coffee cake in plastic wrap a couple of times followed by a layer of aluminum foil. For extra protection from freezer burn, place the cake in a large freezer-safe ziptop bag and store it in the freezer for up to 3 months. Thaw in the refrigerator overnight.
Cherry cream cheese coffee cake will keep well in the refrigerator for up to 5 days. To store, wrap the cake in plastic wrap or place it inside an air-tight container in the fridge. This cake contains cream cheese, so it must be refrigerated and not stored at room temperature.
Serving Suggestions
You will definitely want to chill your cherry cream cheese coffee cake before serving the first slice. Enjoy alongside a cup of coffee or tea for breakfast and brunch or serve as a mid-day snack and even as an after dinner dessert.
More Breakfast Cake, Rolls, and Bun Recipes
- Bread Pudding
- Blackberry Scones
- Quick Orange Rolls
- Cranberry Coffee Cake
- Raspberry Coffee Cake
- Blueberry Breakfast Cake
- Homemade Cinnamon Rolls
- Lemon Blueberry Hand Pies
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Cherry Cream Cheese Coffee Cake
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 2-1/4 cups all-purpose flour
- ¾ cup sugar
- ¾ cup cold butter cubed
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 egg lightly beaten
- ¾ cup sour cream
- 1 teaspoon almond extract
Filling
- 8 ounces cream cheese softened
- ¼ cup granulated sugar
- 1 large egg lightly beaten
- 21 ounces cherry pie filling
- ½ cup slivered almonds
Things You’ll Need
- Stand mixer or hand mixer
Before You Begin
- This is a very sticky batter which will make it difficult for you to press down in the pan. I would suggest wearing latex gloves to avoid a sticky mess all over your hands, plus it will help you spread it easier.
- To freeze, wrap the fully cooled coffee cake in plastic wrap a couple of times followed by a layer of aluminum foil. For extra protection from freezer burn, place the cake in a large freezer-safe ziptop bag and store it in the freezer for up to 3 months. Thaw in the refrigerator overnight.
- It will keep well in the refrigerator for up to 5 days. To store, wrap the cake in plastic wrap or place it inside an air-tight container in the fridge. This cake contains cream cheese, so it must be refrigerated and not stored at room temperature.
- Chill the cake before serving.
Instructions
- In a large bowl, combine flour and sugar. Cut in butter until crumbly. Reserve 3/4 cup crumb mixture. Add the baking powder, baking soda, and salt to the remaining crumb mixture. Stir in the egg, sour cream and almond extract until blended.
- Press the mixture onto the bottom and 1 inch up the sides of an un-greased 9 inch springform pan with removable bottom.
- TIP – The crust on this cake is quite thick. Press the crumb mixture down well into the pan to flatten it for a slightly less thick crust.
- In the bowl of a stand mixer, beat cream cheese and sugar for 1 minute. (you can use a hand mixer as well). Add egg, beating just until combined.
- Spread cream cheese mixture over crust. Carefully top with pie filling. Sprinkle with almonds and reserved crumb mixture.
- Bake at 350° F for 50-60 minutes or until the center is set. Cool on a wire rack.
- Once cooled, carefully run a knife around the edge of the pan to loosen it then remove the sides of the pan. Store in the refrigerator.
Nutrition
This recipe was adapted from Taste of Home and was originally published on this blog on Oct 27, 2008 which has now been updated to include new photos and expert tips.
Amanda Davis
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Bill says
Looks great, been looking for this recipe, can’t wait to try it, as soon as I finish my cobbler this is next.
Laura says
This recipe is similar to a family favorite that I had lost. I replaced 1 cup of flour with one cup of oats, everything else was exactly the same. My old recipe found! Thank you so much!
Eric says
Turned out exactly as pictured. It’s a beautiful looking cake. A springform pan is definitely required as the cake stands an impressive 2.5 inches tall once baked, even will the weight of the cream cheese and cherries on top of it. This is definitely a recipe I’ll keep on hand.
Julie Los says
Hi
Could it be made in a 9×13 baking dish?
Amanda Formaro says
I have not tested this myself and would not be comfortable giving advice on this question without testing it myself.
Debbie says
Do not have springform pan. Is there a different pan to use?
Amanda Formaro says
A springform pan is much deeper than a cake pan, so you really do need to use the springform. You can find them super cheap at thrift stores! Or maybe you have a neighbor or friend that could loan you one?
Gay says
I followed the recipe exactly and the cake is tan, not white like your photo. I know that baking soda does that but you used it, too. Why?
Amanda Formaro says
Did you change anything? Like did you use wheat flour instead of white?
Debbie says
Hi…..when spreading the the bottom & sides of pan with the batter, have a glass or measuring cup handy filled with cold water, dip a tablespoon in the water & use that spoon to spread the batter…works well! :)
Jill says
Could I substitute a biscuit crumb crust to avoid the sticky crust? Would it change the flavour too much?
Ps, love your site, I’m in Australia!
Amanda Formaro says
I have not tried that but if you do, please let me know how it turns out! I believe your biscuit crusts are the same as a cookie crust in the states.
Amanda says
So glad you enjoyed it Shelbi! I need to make this again, I still remember how yummy it was!
Shelbi says
I just made this and it's PHENOMENAL! I couldn't and didn't wait for it to chill before I tried a piece. MMM! HEAVEN! Thank you for posting! LOVE YOUR BLOG!
Rachelle @ "Mommy? I'm Hungry!" says
ah man! This looks scrumptious too! That's it…I need to click away now. lol, I just marked a few of your recipes and you can bet that when I make them, I'll link back to you! =)
Leslie says
Everything looks delicious and I appreciate you sharing such great recipes. I have officially fallen in love with your blog! Thanks so very much!!!
Dina says
great idea, something to make everyone happy! pics look wonderful