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5.0 from 27 votes

Cherry Cream Cheese Coffee Cake

Cherry Cream Cheese Coffee Cake is made with a cake layer topped with a cheesecake filling, juicy cherries and a buttery crumb topping.

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 15 mins
Servings: 12 servings
Calories: 652 kcal
Course: Dessert
Cuisine: American

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 pitted cherries fresh or frozen*
Crumb Topping:
  • 1½ cup sugar
  • ½ teaspoon salt
  • 1 cup unsalted butter melted
  • 2½ cups all-purpose flour

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees F.
  2. 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.
  3. In a large bowl combine flour, lemon zest, baking powder, salt and set aside.
  4. 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.
  5. On low speed add the dry ingredients. Press mixture into prepared pan.
Cheesecake Filling:
  1. Combine softened cream cheese with sugar, add egg, vanilla extract and whisk until well mixed. Pour over the cake layer and spread it evenly.
  2. Top with 1 cup of cherries.
Crumb Topping:
  1. 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.
  2. 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.
  3. Cool completely before cutting and serving.

Notes

  • *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.

Nutrition Information

Calories 652kcal (33%) Carbohydrates 91g (30%) Protein 8g (16%) Fat 29g (45%) Saturated Fat 14g (70%) Cholesterol 83mg (28%) Sodium 530mg (22%) Potassium 271mg (8%) Fiber 3g (12%) Sugar 50g (100%) Vitamin A 1068IU (21%) Vitamin C 2mg (2%) Calcium 113mg (11%) Iron 3mg (17%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 652

% 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.