Cherry Cream Cheese Coffee Cake
User Reviews
5
Cherry Cream Cheese Coffee Cake
Description
This Cherry Cream Cheese Coffee Cake layers a soft, lemon-zested cake base with a cream cheese filling and fresh cherries, crowned with a sweet crumb topping mixed with more cherries. The batter includes sour cream and butter for moisture and richness, complemented by lemon zest for brightness. The cheesecake layer provides a smooth tangy counterpoint to the fruity cherries embedded inside and on top of the cake.
The crumb topping is prepared separately with sugar, salt, flour, and melted butter to form large crumbs that bake to a crisp, adding texture and sweetness. Baking occurs in a parchment-lined 9x13 pan that simplifies removal and ensures even cooking.
This cake showcases a balance between the soft cake, creamy filling, juicy cherries, and crunchy topping. It serves well for a brunch, tea-time treat, or dessert where a gourmet touch is wanted without complicated steps.
Notes suggest if using frozen cherries, thoroughly thaw and drain them to prevent excess moisture affecting cake texture. Patting cherries dry before incorporating helps maintain the cake’s structure. This cake serves multiple guests, making it a suitable option for gatherings or sharing.
Ingredients
Cake Layer:
- 2½ cups flour
- 1 cup sugar
- 2 teaspoons lemon zest
- 1/2 cup butter room temperature
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 egg
- 3/4 cup sour cream
- 1 tablespoon vanilla extract
Cheesecake Filling:
- 8 oz cream cheese room temperature
- 1/4 cup sugar
- 1 egg
- 1 tablespoon vanilla extract
- 2 cups Cherry fresh or frozen, pitted
Crumb Topping:
- 1½ cup sugar
- ½ teaspoon salt
- 1 cup butter melted, unsalted
- 2½ cups all-purpose flour
Instructions
- 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 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 and bottom of the bowl with a spatula, whisk in egg, sour cream and vanilla extract.
- On low speed add the dry ingredients. Press mixture into prepared pan.
Cheesecake Filling:
- 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.
Crumb Topping:
- 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.
- 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
- When using frozen cherries, thaw completely and drain excess water in a colander to avoid soggy batter.
- Pat cherries dry with paper towels before adding to the cake to keep texture intact.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 652 kcal
% Daily Value*
| Calories | 652kcal | 33% |
| Carbohydrates | 91g | 30% |
| Protein | 8g | 16% |
| Fat | 29g | 45% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 83mg | 28% |
| Sodium | 530mg | 22% |
| Potassium | 271mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 50g | 100% |
| Vitamin A | 1068IU | 21% |
| Vitamin C | 2mg | 2% |
| Calcium | 113mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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