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Cherry Cheese Coffee Cake

Cherry Cheese Coffee Cake
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Cherry Cheese Coffee Cake

cherry-cheese-coffee-cake

Feast your eyes on what might possibly be one of our prettiest creations yet. On those mornings when a bowl of cereal simply won’t cut it, this is the perfect treat to wake up to and start a day on a sweet note. No yeast, no rolling, no waiting—this delectable and easy cake is served best with a pot of fresh, hot coffee. Plus, any cake that’s acceptable to eat for breakfast is pretty much a winner on all accounts.

Servings: Makes a 10-inch coffee cake; serves 6

Ingredients

Directions

Preheat the oven to 375°F. Grease the bottom and sides of a 10-inch springform pan. Line the bottom with a round of parchment paper or wax paper.

Cake: In a mixing bowl, cream the butter, sugar, and vanilla with an electric mixer on medium speed until fluffy. Add the egg and mix in thoroughly; scrape down the bowl. Add the flour and baking powder and mix only until the flour is incorporated. Pour the batter into the cake pan and spread it out across the bottom in an even layer.

Topping: Using the same bowl without rinsing, combine the cheese, flour, 2 tablespoons sugar, and lemon zest; beat until smooth. Add the egg yolk and blend in completely. Pour this on top of the batter and spread out evenly, leaving a generous 1-inch border all the way around the edge of the pan.

Toss the cherries with the remaining 2 tablespoons sugar, the almond extract, and the cinnamon. Dot the top of the cheese evenly with the cherries and sprinkle on the juices.

Bake for 30 to 35 minutes, until the cheese filling is light golden and firm when you shake the pan gently. Let cool in the pan for about 15 minutes before cutting.

Topping

Ingredients

Directions

Using the same bowl without rinsing, combine the cheese, flour, 2 tablespoons sugar, and lemon zest; beat until smooth. Add the egg yolk and blend in completely. Pour this on top of the batter and spread out evenly, leaving a generous 1-inch border all the way around the edge of the pan.