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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Amanda says
Sweet as Coco – I hope you make it, you will love it! It's been a while since I thought of this treat, I may just have to make it again!
Sweet as Coco says
OH MY GOD! I just saw a friend post a photo of this on facebook–so I googled…and of course you came up first! I have the same Taste of Home books sitting around…and they are fun to flip through. This looks so so amazing…and I might have to make this stat–my mouth is totally watering!!!
chayacomfycook says
The idea of using three flavors is wonderful. Makes for a much more interesting cake. It calls my name.
kromeriz says
Amanda……Thank you….this is divine……even thou we make a lot of coffee cakes in Czech I couldn’t find any good recipe on line….
So I came across yours…and it came out fabulous……instead of cherries my mom brought me czech plum filling, which I love….and I decided to use it in this cake……it turned out great…tangy, sweet and smooth with the cream cheese……ohh and so I don’t get my hands all sticky while covering the bottom of the pan with batter…..I just sprayed my hand with good old Pam…..thanks again….will be making this one a lot….with many different combinations….. :)
Martina….
Bri says
I have the same book, and have been eyeballing the same recipe for a long time now. I finally made it and I am glad to see that I am not the only one who found it impossibly sticky. I did use latex gloves, even smothered in shortening, it was not any easier. I’m going to try this in muffin form. It’s so good though and yours looks beautiful. Mine looks like a disaster. A tasty disaster.
Tiffany says
I put a sandwich bag on my hand and sprayed the bag with baking spray. I had to gently press the batter, but it worked well.
Amanda Formaro says
That’s a great tip!
Ruth E says
This looks delicous! Love the idea of the 3 different berries in this.
Thanks for sending this into the bookmarked recipes round up
Patsyk says
What a wonderful treat! I love that you had it for breakfast, too! You’re my kind of cook!
Pam says
This looks amazing Amanda! I love, love, love this recipe.
Lucy says
WOW!!! That looks delish!!!
smörgåsbroad says
that looks so fantabulous. not sure i could convince myself to eat it for breakfast though…HA who am i kidding?
Andrea says
I have that book and have been eyeing this recipe, it looks so delicious and your photos make it look even more so. I need an event to make it for though…hubby isn’t a cream cheese fan and I’d feel too guilty making this for just the kids and myself…maybe when those holiday open houses roll around I will get to give this a try. Thanks for sharing your tips!
Tami says
HELLO! This looks absolutely decadent! So this is what you’ve been doing when you’re not out watching the snowflakes fly! LOL!!
Oh, this is calling my name!!
SiHaN says
oh wow.. *stares in awe* i just love the photo with the stunning red cherries oozing out from the sides.. beautiful!
Cathy says
This looks wonderful! It would make a great dessert, but since it’s a coffee cake, I won’t feel a bit guilty having mine for breakfast!
Debbie says
The cake looks wonderful. A cream cheese coffee cake just sounds perfect to me right now! Thanks for adding me to your blog list, I have also added you to mine!
Jacque says
Oh my goodness, does that ever look good! I like that you changed up the fruits… like three desserts in one.
Elle says
I don’t believe you one bit when you say this was messy to start with, because it’s freaking gorgeous! My daughter walked by and said “Can you make that, please? PLEASE??”
How can I say no?
Lisa magicsprinkles says
This looks so beautiful! The fact that it was tasty too, well, that makes it even better.
Maria says
The cake looks amazing!! I love the topping!
Glad you found the cinna chips! They are so good in everything!
The Blonde Duck says
This looks wonderful! I’ll have to send this to my mother. She LOVES cherries.
And I haven’t forgotten to send you the cinnamon roll recipe. My parents were down all day yesterday so I didn’t get a chance! I’ll have it sent to you after work today! :) I’ll have to make them again after we get back from Shreveport–Ben’s dying without them! He ate the last one from the freezer last night.