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Cherry Cream Cheese Coffee Cake

Total Time

Prep: 25 min. Bake: 50 min. + cooling

Makes

10 servings

You'll like the texture of this tender coffee cake. The sour cream pairs well with the cherries, and the crunchy almonds make a nice accent. With a sweet streusel topping, it's hard to eat only one slice. —Linda Guiles, Belvidere, New Jersey

Ingredients

  • 2-1/4 cups all-purpose flour
  • 3/4 cup sugar
  • 3/4 cup cold butter, cubed
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg, lightly beaten
  • 3/4 cup sour cream
  • 1 teaspoon almond extract
  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup sugar
  • 1 large egg, lightly beaten
  • 1 can (21 ounces) cherry pie filling
  • 1/2 cup slivered almonds

Directions

  1. 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 remaining crumb mixture. Stir in the egg, sour cream and almond extract until blended. Press onto the bottom and 1 in. up the sides of an ungreased 9-in. springform pan with removable bottom.
  2. For filling, in a large bowl, beat cream cheese and sugar for 1 minute. Add egg; beat just until combined. Spread over crust. Carefully top with pie filling. Sprinkle with almonds and reserved crumb mixture.
  3. Bake at 350° for 50-60 minutes or until center is set. Cool on a wire rack. Carefully run a knife around edge of pan to loosen; remove sides of pan. Store in the refrigerator.

Nutrition Facts

1 slice: 532 calories, 29g fat (16g saturated fat), 116mg cholesterol, 440mg sodium, 61g carbohydrate (36g sugars, 2g fiber), 8g protein.

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